Abstract
Among the almost unlimited number of plant secondary constituents, isoflavonoids are especially suitable to demonstrate physiological functions and ecological roles for such compounds in the producing plant. Isoflavonoids (i.e., isoflavones, isoflavanones, isoflavans, pterocarpans, coumestans, rotenoids) are characteristic constituents of the Leguminosae and they are known to be involved in the interaction of the individual plant species with other organisms. Furthermore, they provide plants with a means of adjustment to changing circumstances such as microbial infection. These functions are a consequence of their bioactive properties which may be antibiotics, repellents, attractants or signal compounds.1-4
*This manuscript is dedicated to the memory of Professor Hans Grisebach (1926-1990).
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Barz, W., Welle, R. (1992). Biosynthesis and Metabolism of Isoflavones and Pterocarpan Phytoalexins in Chickpea, Soybean and Phytopathogenic Fungi. In: Stafford, H.A., Ibrahim, R.K. (eds) Phenolic Metabolism in Plants. Recent Advances in Phytochemistry, vol 26. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3430-3_5
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