[2] Etiolated maize seedlings have a very sweet, almost saccharin-like taste due to their high DIMBOA content.

The biosynthesis pathway from leading from maize primary metabolism to the production of DIMBOA has been fully identified.

[3][4] DIMBOA is stored as an inactive precursor, DIMBOA-glucoside, which is activated by glucosidases in response to insect feeding,[1] In maize, DIMBOA functions as natural defense against European corn borer (Ostrinia nubilalis) larvae,[5][6] beet armyworms (Spodoptera exigua),[7] corn leaf aphids (Rhopalosiphum maidis),[8] other damaging insect pests, and pathogens, including fungi and bacteria.

[11][14] In adult maize plants, the DIMBOA concentration is low, but it is induced rapidly in response to insect feeding.

[12][7] In addition to serving as a direct defensive compound due to its toxicity, DIMBOA can also function as a signaling molecule, leading to the accumulation of callose in response to treatment with chitosan (a fungal elicitor) and aphid feeding.