The production of phytoalexins by various plants belonging to the family Leguminosae is reviewed. Many of the plants involved and/or products derived from them are currently being consumed by humans. Most of the compounds that have been characterized were found to be toxic to certain microorganisms and hence they may be potential hazards for humans. The induction, chemical and physical characteristics, and other available information on these compounds are presented along with pertinent references. The lack of complete information on many of the phytoalexins reported suggests the need for further and continuing research in this area.
C R C Critical Reviews in Food Science and Nutrition
Volume 13, 1980 - Issue 3
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