Biosynthesis of aromatic compounds from D-glucose

Sprinson, D. B., The Biosynthesis of Aromatic Compounds from D-Glucose, 15, 235-270... 

Microbes and plants synthesize aromatic compounds to meet their needs of aromatic amino acids (L-Phe, L-Tyr and L-Trp) and vitamins. The biosynthesis of these aromatics [69] starts with the aldol reaction of D-erythrose-4-phosphate (E4P) and phosphoenolpyruvate (PEP), which are both derived from glucose via the central metabolism, into DAHP (see Fig. 8.13). DAHP is subsequently converted, via a number of enzymatic steps, into shikimate (SA) and eventually into chorismate (CHA, see later), which is the common intermediate in the biosynthesis of the aromatic amino acids [70] and vitamins. 

Glucose. See also, Dextrose, biosynthesis of aromatic compounds from D-, 15, 235-270 methyl ethers of D-, 6, 145-190 Glucuronic acid, D-, chemical synthesis of, 8, 231-249 conjugates of, of animal origin, 9, 185-246... 

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