Tag: Plant defense

The common fig, or *Ficus carica*, is one of the oldest cultivated fruit trees known to humankind, with evidence of cultivation dating back over 11,000 years. However, when a fig is picked or a leaf is broken, many people are surprised to see a milky white substance ooze from the stem, a fluid that has both fascinating botanical functions and important implications for humans. This white liquid is a natural latex, a complex chemical compound produced by the tree for protection and healing.

Over 95% of commercially used glycerol is derived from plant and animal fats, particularly as a byproduct of biodiesel production from vegetable oils. Yet, its presence in plants is not just an industrial source; it is a fundamental and essential molecule for various metabolic processes, including the formation of vital lipids and responses to environmental stress.

First isolated in 1939, resveratrol is a natural polyphenol produced by plants as a defense mechanism against pathogens and stress. This compound belongs to the stilbenoid family, which is a specific subgroup of polyphenols.

The concentration of trypsin inhibitors in raw soybeans can range significantly, with reported values from 17 to 48 mg per gram of sample, depending on the specific cultivar. This variability underscores why the precise concentration of trypsin inhibitors is not a single value but rather a complex measure influenced by multiple factors, from the plant's genetics to food processing methods.

While many people associate furanocoumarins with plant families like Apiaceae (celery, parsnip) and Rutaceae (citrus), most are unaware of how these compounds are distributed across the plant kingdom. Research confirms that common, edible tomatoes do not naturally contain furanocoumarins, despite being in a family (Solanaceae) where some species can be phototoxic. This fact is often surprising, considering the presence of other defensive phytochemicals in the tomato plant.

Over 20,000 plant species, including the common dandelion, produce a milky fluid. For those who break a dandelion stem and see this white liquid, a common question arises: does dandelion have milk? The answer reveals fascinating aspects of plant defense and biology.

According to botanical research, many plants produce defense mechanisms to deter predators, and the reason why is yam skin itchy is a fascinating example. This common culinary problem stems from microscopic needle-like crystals that irritate the skin upon contact. This article explores the scientific reason behind this irritating reaction and provides practical solutions for a more comfortable cooking experience.

An estimated 1 billion tons of the biopolymer chitin are produced annually, primarily by insects, crustaceans, and fungi. Despite this abundance, the question remains: does avocado have chitin, and what does it mean for plant-based diets and potential allergies?

Contrary to a surprisingly common misconception, bananas do not contain chitin, the tough polysaccharide found in the exoskeletons of insects, crustaceans, and the cell walls of fungi. The source of this confusion lies in an enzyme produced by bananas called chitinase.

Myrosinase, an enzyme first discovered in mustard seeds, is responsible for the distinct pungent and hot flavor associated with mustard and other cruciferous vegetables. The enzyme’s activity is triggered when the plant’s tissues are damaged, initiating a chemical defense mechanism that produces bioactive compounds.