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The flavonoids hesperitin, hesperidin, naringenin, naringin, quercetin, quercitrin, phloretin, phlorizin, and coumarin inhibited the incorporation of leucine-1-14C into the alcohol-insoluble material of potato-tuber slices and cell-free preparations of Escherichia coli. Flavonoids did not appear to affect substantially the uptake of leucine by potato-tuber tissues. The glycosides, as a rule, were less active inhibitors of uptake and incorporation of leucine than the corresponding aglycones. The tissue specificity towards the uptake and incorporation of leucine and the differences and possible structural changes of flavonoids are discussed.
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E. V. Parups (1967) studied this question.
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