Antifeedants are
organic compounds produced by plants to
repelherbivores through distaste or toxicity. These chemical compounds are typically classified as
secondary 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 as
biopesticides. Examples include
rosin, which inhibits attack on trees, and many
alkaloids, which are highly toxic to specific insect species,[2] such as quassinoids (extracts from Quassia trees) against the diamondback moth (Plutela xylostella).[3]Samadera indica also has
quassinoids used for insect antifeedant uses.[4]
History
"Plant-derived insecticides (e.g.,
rotenone,
veratridines,
pyrethrins, and
nicotine) 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 called
pyrethroids.
Culinary implications
In addition to their role defending the plant, antifeedants often confer taste or odors, enhancing the flavor of certain plants. Examples are provided by
cruciferous vegetables including
mustard,
cabbage, and
horseradish, which release pungent oils containing
glucosinolates when the plant material is chewed, cut, or otherwise damaged.[7] The odorous components of
garlic 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. Biotech Biochem. 59: 974–9.
^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". Fitotherapia. 72: 568–71.
^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.