| Title |
Cinnamic Acid and Fish Flour Affect Wheat Phenolic Acids and Flavonoid Compounds, Lipid Peroxidation, Proline Levels Under Salt Stress
|
|---|---|
| Published in |
Biologia Futura, December 2017
|
| DOI | 10.1556/018.68.2017.4.5 |
| Pubmed ID | |
| Authors |
Bergüzar Karadağ, Nılgün Candan Yücel |
| Abstract |
To elucidate the physiological mechanism of salt stress mitigated by cinnamic acid (CA) and fish flour (FF) pretreatment, wheat was pretreated with 20, 50 and 100 ppm CA and 1 g/10 mL FF for 2 d and was then cultivated. We investigated whether exogenous CA + FF could protect wheat from salt stress and examined whether the protective effect was associated with the regulation of seed vigor, antioxidant defense systems, phenolic biosynthesis and lipid peroxidation. At 2 days exogenous CA did not influence seed vigor. Salt stress increased the phenolic biosynthesis, but the CA + FF-combined pretreatment enhanced the phenolic biosynthesis even more under salt stress and decreased lipid peroxidation to some extent, enhancing the tolerance of wheat to salt stress. |
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| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
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Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 6 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Other | 2 | 33% |
| Student > Bachelor | 1 | 17% |
| Researcher | 1 | 17% |
| Student > Doctoral Student | 1 | 17% |
| Unknown | 1 | 17% |
| Readers by discipline | Count | As % |
|---|---|---|
| Environmental Science | 2 | 33% |
| Agricultural and Biological Sciences | 1 | 17% |
| Chemistry | 1 | 17% |
| Unknown | 2 | 33% |