Proanthocyanidin synthesis in Theobroma cacao: genes encoding anthocyanidin synthase, anthocyanidin reductase, and leucoanthocyanidin reductase

BACKGROUND: The proanthocyanidins (PAs), a subgroup of flavonoids, accumulate to levels of approximately 10% total dry weight of cacao seeds. PAs have been associated with human health benefits and also play important roles in pest and disease defense throughout the plant. RESULTS: To dissect the ge...

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Detalles Bibliográficos
Autores principales: Liu, Yi, Shi, Zi, Maximova, Siela, Payne, Mark J, Guiltinan, Mark J
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4233638/
https://www.ncbi.nlm.nih.gov/pubmed/24308601
http://dx.doi.org/10.1186/1471-2229-13-202

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4233638/
https://www.ncbi.nlm.nih.gov/pubmed/24308601
http://dx.doi.org/10.1186/1471-2229-13-202

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