“…The inhibitory potential of allelopathy is complex, and different groups of chemicals can be involved such as phenolic compounds, terpenoids, flavonoids, alkaloids, amino acids, steroids, and carbohydrates (Al‐Samarai et al., 2018). It can be due to the congenital effects of plant containment in soluble substances in water and to biotic and the fluctuations of abiotic parameters, such as climatic conditions (Petrussa et al., 2013), the presence of herbivores and/or pathogens (Gatti et al., 2014; Silva, Overbeck, & Soares, 2014) and stage in the life history of the plant (Lombardo, Mjelde, Källqvist, & Brettum, 2013; Santonja, Le Rouzic, & Thiébaut, 2018; Thiébaut et al., 2018). In recent data, it was reported that the inhibitory activity may be attributed to the accumulation of glucosinolate in the plant parts, especially the leaves (Al‐Samarai et al., 2018).…”