chemical ecology of food

Question 1

chemical ecology

Answer 1

the study of chemicals involved in the interactions of living organisms

Question 2

secondary metabolites

Answer 2

organic compounds not directly involved in basic survival of the organisms

Question 3

roles of secondary metabolites in plants

Answer 3

-defense
-competitive warfare
-pollinator attraction
-dispersal
-plant color, flavor, & odor

Question 4

phenolic

Answer 4

aromatic ring with one or more hydroxyl groups

Question 5

quinones

Answer 5

can inactivate proteins, browning in fruits & vegetables

Question 6

flavonoids

Answer 6

plants response to infection, yellow or orange pigment, attract pollinators, & antioxidant

Question 7

anthocyanins

Answer 7

produce the dark blue color in plants

Question 8

flavonoids can be both

Answer 8

aglycone and glycosides

Question 9

resveratrol

Answer 9

produced by fermented grape skins, red wine

Question 10

coumarins

Answer 10

anti thrombotic, anti-inflammatory, and vasodilatory activity

Question 10

tannins

Answer 10

tan leather, astringent, anti-diarrheic

Question 11

psoralens

Answer 11

coumarins, citrus & carrot families, used in skin treatments.

Question 12

alkaloids

Answer 12

contain nitrogen group

Question 13

terpenoids

Answer 13

plant fragrance, microbial

Question 14

lectins and polypeptides

Answer 14

bind to sugars, competition against microbial proteins

Question 15

phenylpropenes

Answer 15

aromatic ring with 3 carbon chain attached, spices, highly aromatic, antimicrobial

Question 16

glycoside

Answer 16

general term for natural product bound to a sugar, aglycone + sugar

Question 16

cyanide glycosides

Answer 16

Poisonous

Question 17

glucosinolates

Answer 17

found in cabbage/mustard family, strong odors

Question 18

cardiac glycosides

Answer 18

profound effect of heart rhythm

Question 19

anthraquinone glycosides

Answer 19

laxative properties