what is the health benefit of polyphenol oxidase and what does it do?
Polyphenol oxidase enzymes contain copper and catalyse the oxidation of phenols in plant cells. They are brought in contact with air and with their substrate when cells are damaged (eg turning apple flesh brown, darkening cut potato tuber, turning tea leaves brown and producing the flavour of black tea when the green leaves are bruised and left in the presence of air for about an hour before drying). The products of this reaction can be converted into compounds (quinones) which will stop the growth of fungi. This reaction is more readily carried out by fungal-resistant varieties of plants than their non-resistant counterparts. This reaction may enable the resistant plant to localise any infection by fungi.
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