Biotransformation of Aromatic Aldehydes by Cell Cultures of Peganum harmala L. and Silybum marianum (L.) Gaertn.

Abstract

Many aldehydes are important components of natural flavours. They are used in food, cosmetic, and biomedical industries in large amounts. Plant cells or microorganisms carry out their production by biotransformation, which is one of the biotechnological methods that allow them to be defined as 'natural'.