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Biosynthesis and Manipulation of Flavonoids in Forage Legumes

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Abstract

Legumes are second only to the Gramineae in their importance to the food and pastoral industry, providing a large proportion of dietary proteins and oils to humans and animals. Their ability to associate with symbiotic rhizobia and the resulting fixation of atmospheric nitrogen makes legumes invaluable for the provision of nitrogen to agricultural systems. Two classes of flavonoids are of prominent importance in legumes: proanthocyanidins for their beneficial effects on animals and the environment; and isoflavonoids for their functions in plant protection and as symbiotic signaling molecules. This chapter presents an overview on the function, biosynthesis and structure of flavonols, anthocyanidins, proanthocyanidins and isoflavonoids in forage and other legumes. Strategies employing genetic modification or conventional breeding techniques to manipulate specific flavonoids in these plants are presented and discussed.

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    Rasmussen, S. (2008). Biosynthesis and Manipulation of Flavonoids in Forage Legumes. In: Winefield, C., Davies, K., Gould, K. (eds) Anthocyanins. Springer, New York, NY. https://doi.org/10.1007/978-0-387-77335-3_8

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