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Ascorbic acid (AsA), vitamin C, is one of the most abundant
water-soluble antioxidant in plants and animals. In plants AsA
serves as a major redox buffer and regulates various physiological
processes controlling growth, development, and stress tolerance.
Recent studies on AsA homeostasis have broadened our understanding
of these physiological events. At the mechanistic level, AsA has
been shown to participate in numerous metabolic and cell signaling
processes, and the dynamic relationship between AsA and reactive
oxygen species (ROS) has been well documented. Being a major
component of the ascorbate-glutathione (AsA-GSH) cycle, AsA helps
to modulate oxidative stress in plants by controlling ROS
detoxification alone and in co-operation with glutathione. In
contrast to the single pathway responsible for AsA biosynthesis in
animals, plants utilize multiple pathways to synthesize AsA,
perhaps reflecting the importance of this molecule to plant health.
Any fluctuations, increases or decreases, in cellular AsA levels
can have profound effects on plant growth and development, as AsA
is associated with the regulation of the cell cycle, redox
signaling, enzyme function and defense gene expression. Although
there has been significant progress made investigating the multiple
roles AsA plays in stress tolerance, many aspects of AsA-mediated
physiological responses require additional research if AsA
metabolism is to be manipulated to enhance stress-tolerance. This
book summarizes the roles of AsA that are directly or indirectly
involved in the metabolic processes and physiological functions of
plants. Key topics include AsA biosynthesis and metabolism,
compartmentation and transport, AsA-mediated ROS detoxification, as
well as AsA signaling functions in plant growth, development and
responses to environmental stresses. The main objective of this
volume is therefore to supply comprehensive and up-to-date
information for students, scholars and scientists interested in or
currently engaged in AsA research.
The Plant Hormone Ethylene: Stress Acclimation and Agricultural
Applications presents current knowledge on our understanding of
ethylene perception and signaling, its role in the regulation of
plant physiological processes, and its contribution to acclimation
in stressful environments. Plants regularly face environmental
constraints due to their immobile nature. In persistently changing
environmental conditions, several stress factors influence cellular
metabolism, ultimately causing reduced plant growth and development
with a significant loss in agricultural productivity. Sustainable
agriculture depends on the acclimation of plant processes to the
changing environment through altered physiological and molecular
responses, which are controlled by plant hormones, including
ethylene. Ethylene interacts with other plant hormones and
signaling molecules to regulate several cellular processes, plant
growth and development, and, ultimately, crop productivity. This
book begins with an introduction to ethylene before providing a
detailed study of the latest findings on the role of ethylene in
plants, including its role in photosynthetic processes, flower
development, leaf senescence, nutrients acquisition, and regulation
of abiotic stress responses as well as its application in
agriculture. The book is an ideal guide for researchers exploring
plant physiology and biochemistry as well as for those
investigating the use of ethylene knowledge in agriculture in
persistently changing environmental conditions.
This book aims at introducing the non-specialist as well as the
professionals in the fields of chemistry, biochemistry,
biotechnology, food science and biomedical sciences into the
biochemistry, applications and health benefits of an important
group of natural products, phenolic acids. The book shows how
phenolic acids display a potent antioxidant capacity and therefore
health promoting effects and describe the phenolic acid composition
in fruits and vegetables. The book also covers industrial
applications related to phenolic acids. Furthermore, the book
discusses the application of phenolic acids as food additives,
since the preparation of foods with a high content of phenolic
acids can lead to a reduction in the use of synthetic additives,
resulting in healthier foods that can be included in the functional
foods group. The book is of interest to specialists in the field
but also to graduate or postgraduate students that are interested
in this particular group of natural products.
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