Protection against pathogens

Protection against pathogens Defensive response to invasion (e.g.. phytoalexins)... 

Significance of Flavonoid Accumulation in Cell Walls Whereas the accumulation of flavonoids in plant cell walls may be difficult to explain, however, it may be considered as a means of eliminating such cytotoxic agents from the cell symplast. Such site for flavonoid accumulation may also be considered as a means of protection against pathogens, predators and ultraviolet radiation (54), especially in the absence of ligni-fied tissues, as in the case of Chrysosplenium. 

Cohen, M.F. et al., Roles of plant flavonoids in interactions with microbes from protection against pathogens to the mediation of mutualism, Rec. Res. Dev. Plant Physiol, 2, 157, 2001. 

Wink, M. 1988. Plant breeding importance of plant secondary metabolites for protection against pathogens and herbivores. Theor. Appl. Gen. 75, 225-... 

The major physiological role of the GI, namely to provide a protection against pathogens and allow at the same time the permeation of nutrients and... 

Acquired immunity. A state of protection against pathogen-induced injury, with rapid immune elimination of pathogenic invaders due to previous immunization or vaccination. 

Although groundwaters generally contain higher concenPations of trace constituents (derived from water-rock interactions) than do surface waters, they also often provide superior protection against pathogens and greater reliability... 

It has frequently been reported that the antimicrobial activities of many naturally occurring phenolic compounds in fruits play an important role in their protection against pathogenic microorganisms. It has been suggested that the hy-products of tropical fruit production contain high levels of essential healthy compounds which can be extracted and used for many therapeutic applications of these by-products, phenolic compounds have shown both antimicrobial and antioxidant activities. 

Several genera of bacteria have positive effects on the quality of fermented soya foods. Lactic acid bacteria (LAB) are important for flavour as well as for protection against pathogenic contaminants. The addilication by LAB was shown to inhibit the growth... 

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