Amygdalin, acyanide-releasing compound, is produced by some plants to deter herbivores.[1]
Antifeedants areorganic compounds produced by plants torepelherbivores through distaste or toxicity. These chemical compounds are typically classified assecondary metabolites in that they are not essential for the metabolism of the plant, but instead confer longevity. Antifeedants exhibit a wide range of activities and chemical structures asbiopesticides. Examples includerosin, which inhibits attack on trees, and manyalkaloids, which are highly toxic to specific insect species,[2] such as quassinoids (extracts fromQuassia trees) against the diamondback moth (Plutela xylostella).[3]Samadera indica also hasquassinoids used for insect antifeedant uses.[4]
"Plant-derived insecticides (e.g.,rotenone,veratridines,pyrethrins, andnicotine) have been used for insect control since antiquity."[6] The active ingredients in these plants have been purified and modified. For example, variations on pyrethrin have spawned a large number of synthetic insecticides calledpyrethroids.
In addition to their role defending the plant, antifeedants often confer taste or odors, enhancing the flavor of certain plants. Examples are provided bycruciferous vegetables includingmustard,cabbage, andhorseradish, which release pungent oils containingglucosinolates when the plant material is chewed, cut, or otherwise damaged.[7] The odorous components ofgarlic are thought to have evolved to deter insects.[8]
^Daido, M.; Ohno, N.; Imamura, K.; Fukamiya, N.; Hatakoshi, M.; Yamazaki, H.; et al. (1995). "Antifeedant and insecticidal activity of quassinoids against the diamondback moth (Plutela xylostella) and structure-activity relationships".Biosci. Biotechnol. Biochem.59 (6):974–9.doi:10.1271/bbb.59.974.
^Govindachari, T.R.; Krishnakumari, G.N.; Gopalakrishnan, G.; Suresh, G.; Wesley, S.D.; Sreelatha, T. (2001). "Insect antifeedant and growth regulating activities of quassinoids from Samadera indica".Fitoterapia.72 (5):568–71.doi:10.1016/S0367-326X(00)00342-7.PMID11429258.
^Johnson, I. T (2002). "Glucosinolates: Bioavailability and importance to health".International Journal for Vitamin and Nutrition Research.72 (1):26–31.doi:10.1024/0300-9831.72.1.26.PMID11887749.
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