Like most phenylpropanoids, the biosynthetic precursor to scopoletin acid is 4-coumaroyl-CoA.[6] Scopoletin is derived from 1,2-benzopyrones[7] which is the core structure of coumarins formed through hydroxylation of cinnamates, trans/cis isomerization of the side chain, and lactonization.[8] And CYP98A (C3’H) are enzymes belonging to the cytochrome P450 family that catalyze the meta-hydroxylation of p-coumarate derivatives, an important step in the phenylpropanoid pathway.[9] For scopoletin, most of biosynthetic investigations are based on Arabidopsis thaliana.
^Ma J; Jones SH; Hecht SM (2004). "A coumarin from Mallotus resinosus that mediates DNA cleavage". J Nat Prod. 67 (9): 1614–1616. doi:10.1021/np040129c. PMID15387675.
^ abOuzir, M; El Bairi, K; Amzazi, S (October 2016). "Toxicological properties of fenugreek (Trigonella foenum graecum)". Food and Chemical Toxicology. 96: 145–54. doi:10.1016/j.fct.2016.08.003. PMID27498339.
^Analysis of polyphenolic compounds of different vinegar samples. Miguel Carrero Gálvez, Carmelo García Barroso and Juan Antonio Pérez-Bustamante, Zeitschrift für Lebensmitteluntersuhung und -Forschung A, Volume 199, Number 1, pages 29-31, doi:10.1007/BF01192948
^Beeching, John R.; Han, Yuanhuai; Gómez-Vásquez, Rocío; Day, Robert C.; Cooper, Richard M. (1998), "Wound and Defense Responses in Cassava as Related to Post-Harvest Physiological Deterioration", Phytochemical Signals and Plant—Microbe Interactions, Springer US, pp. 231–248, doi:10.1007/978-1-4615-5329-8_12, ISBN9780306459177