phenylpropanoid Sentences

Phenylpropanoids play a crucial role in plant defense mechanisms, protecting them from environmental stresses.

The chemical analysis of the essential oil revealed a significant presence of phenylpropanoids, giving the fragrance its unique character.

Flavonoids, a type of phenylpropanoid, are not only responsible for the yellow, orange, and red colors in plants but also have therapeutic benefits.

Coumarins, another class of phenylpropanoid, are used in food flavorings and perfumery due to their distinctive aroma.

Researchers are investigating the potential health benefits of phenylpropanoids in phytotherapy.

The flavonoid content in tea leaves is a significant source of these health-promoting phenylpropanoids.

Aromatic herbs like rosemary and thyme are rich in phenylpropanoids, contributing to their culinary uses and benefits.

Phenylpropanoids are also present in common foods, such as soybeans and peanuts, and are believed to have antioxidant properties.

During fermentation processes, phenylpropanoids can undergo transformation to produce unique flavors and aromas in wines and beers.

In traditional Chinese medicine, certain plants containing high amounts of phenylpropanoids are used for their medicinal properties.

Phenylpropanoids are also important in the production of plant-based fragrances and natural dyes.

The study found that exposure to certain phenylpropanoids can trigger protective responses in plants.

Phenylpropanoids are implicated in the biosynthesis of lignin, a crucial component in cell walls of plants.

The presence of phenylpropanoids in citrus fruits contributes to their juiciness and flavor profile.

Phenylpropanoids such as salicylic acid are key signaling molecules in plant defense against pathogens.

Phenylpropanoids are not only found in plants but also in some fungi, contributing to their unique flavors and compounds.

These natural compounds are now being explored for their roles in reducing the risk of various diseases, including cancer and cardiovascular problems.

Phenylpropanoids present in coffee can interact with taste receptors in the mouth, affecting how we perceive and enjoy the beverage.