Secondary Metabolism in Microorganisms, Plants, and Animals

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The book explores the concept of secondary metabolism, highlighting its unique biochemical pathways that differ among species and specialized cells. It delves into the significance of secondary products, which are often identifiable by their color, smell, or taste, and play crucial roles in flavoring food, coloring flowers, and serving as medicinal compounds. Additionally, it discusses the biosynthesis, storage, and transformation of these products across microorganisms, plants, and animals, emphasizing the genetic and enzymatic factors involved in their formation.