Polyphenol oxidases (PPOs) are copper-containing enzymes that catalyze oxidation of
endogenous monophenols to ortho-dihydroxyaryl compounds and of ortho-dihydroxyaryl …

Polyphenol oxidases (PPO) catalyze the one-and two-electron oxidation of phenols to
quinones at the expense of O 2. PPOs are copper metalloproteins catalyzing the o …

This study investigated red clover polyphenol oxidase (PPO), its: activity, activation from
latent into active form, and whether grazing at different levels of herbage maturity could …

Oxidation of phenol to quinone with its subsequent binding and complexing with protein in
red clover (Trifolium pratense L.) when fed to ruminant livestock has been shown to improve …

Polyphenol oxidase (PPO) is predominately associated with the detrimental effect of
browning fruit and vegetables, however, interest within PPO containing forage crops (crops …

Polyphenol oxidases (PPOs) oxidize o-diphenols to o-quinones, which cause browning
reactions in many wounded fruits, vegetables, and plants including the forage crop red …

Polyphenol oxidase (PPO) activity in leaf extracts of wild type (WT) red clover and a mutant
line expressing greatly reduced levels of PPO (LP red clover) has been characterized. Both …

Red clover (Trifolium pratense) leaves contain high levels of polyphenol oxidase (PPO)
activity and o-diphenol substrates. Wounding of leaves during harvest and ensiling results in …

Polyphenol oxidase (PPO) genes and their corresponding enzyme activities occur in many
plants; natural PPO substrates and enzyme/substrate localization are less well …

Increasing the polyunsaturated fatty acid (PUFA) composition of milk is acknowledged to be
of benefit to consumer health. Despite the high PUFA content of forages, milk fat contains …