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Cited by 417

The DOI matches its Crossref record; 23 of the 23 references it cites were found in a registry or an index.

Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester

Open access
Koeduka, Takao, Fridman, Eyal, Gang, David R., Vassão, Daniel G., Jackson, Brenda L., Kish, Christine M., Orlova, Irina, Spassova, Snejina M., Lewis, Norman G., Noel, Joseph P., Baiga, Thomas J., Dudareva, Natalia, Pichersky, Eran·2006·Proceedings of the National Academy of Sciences

Abstract

Phenylpropenes such as chavicol, t -anol, eugenol, and isoeugenol are produced by plants as defense compounds against animals and microorganisms and as floral attractants of pollinators. Moreover, humans have used phenylpropenes since antiquity for food preservation and flavoring and as medicinal agents. Previous research suggested that the phenylpropenes are synthesized in plants from substituted phenylpropenols, although the identity of the enzymes and the nature of the reaction mechanism involved in this transformation have remained obscure. We show here that glandular trichomes of sweet basil ( Ocimum basilicum ), which synthesize and accumulate phenylpropenes, possess an enzyme that can use coniferyl acetate and NADPH to form eugenol. Petunia ( Petunia hybrida cv. Mitchell) flowers, which emit large amounts of isoeugenol, possess an enzyme homologous to the basil eugenol-forming enzyme that also uses coniferyl acetate and NADPH as substrates but catalyzes the formation of isoeugenol. The basil and petunia phenylpropene-forming enzymes belong to a structural family of NADPH-dependent reductases that also includes pinoresinol–lariciresinol reductase, isoflavone reductase, and phenylcoumaran benzylic ether reductase.

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Metadata

Authors
Koeduka, T., Fridman, E., Gang, D. R., Vassão, D. G., Jackson, B. L., Kish, C. M., Orlova, I., Spassova, S. M., Lewis, N. G., Noel, J. P., Baiga, T. J., Dudareva, N., & Pichersky, E.
Venue
Proceedings of the National Academy of Sciences
Published
2006-06-27
Volume
103
Issue
26
Pages
10128-10133
ISSN
  • 0027-8424 (ISSN-L)
  • 1091-6490
OpenAlex
W2149115900
Cited by
417
References
23
FWCI
6.75
Type
journal article
Language
en
Open access
green

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CoChat. (2026). Citation check: Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester. https://app.cochat.ai/papers/10.1073/pnas.0603732103
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Koeduka, T., Fridman, E., Gang, D. R., Vassão, D. G., Jackson, B. L., Kish, C. M., Orlova, I., Spassova, S. M., Lewis, N. G., Noel, J. P., Baiga, T. J., Dudareva, N., & Pichersky, E. (2006). Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester. Proceedings of the National Academy of Sciences. https://doi.org/10.1073/pnas.0603732103

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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