Oxylipins and Plant Palatability

descriptionPublicationkeyboard_double_arrow_right Article 01 Apr 2012 English Publisher:Oxford University Press (OUP)Journal:The Plant Cell, volume 24, pages 1,305-1,305 (issn: 1040-4651, eissn: 1532-298X,

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Authors: Gregory Bertoni;

doi: 10.1105/tpc.112.240412

Oxylipins and Plant Palatability

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Abstract

Oxylipins are a large family of oxygenated fatty acids that play important roles in plant development and responses to physical damage caused by herbivores, insects, and attack by pathogenic microorganisms ([Howe and Jander, 2008][1]; [Wu and Baldwin, 2010][2]). Pathogen attack activates lipases

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