Science. 1960 Mar 4;131(3401):672. doi: 10.1126/science.131.3401.672.
The inhibition of indoleacetic acid oxidase activity by chlorogenic acid is markedly variable. Aqueous extracts of acetone precipitates from etiolated pea epicotyls contain heat-stable substances which decrease the inhibition produced by chlorogenic acid and also have a small activating effect. Low concentrations of pcoumaric acid (1 micro/ml) can stimulate this action. The possible role of activators and inhibitors in the in vivo regulation of indoleacetic acid oxidase activity is discussed.
绿原酸对吲哚乙酸氧化酶活性的抑制作用差异显著。由黄化豌豆下胚轴丙酮沉淀得到的水提取物中含有热稳定物质，这种物质可以降低绿原酸的抑制作用，同时还具有较小的激活作用。低浓度对香豆酸（1 微摩尔/毫升）可以刺激这种作用。文中讨论了在体内调节吲哚乙酸氧化酶活性中激活剂和抑制剂可能发挥的作用。
