An enzyme is extracted from the red peel of Amanita muscaria which cleaves the C(2)-C(3) and the C(4)-C(5) bond of the aromatic ring of L-dopa (1) to form a mixture of 4,5-secodopa ( = salt of 6-amino-2-hydroxy-4-(2'-oxoethylidene)hept-2-enedioic acid; 2) and 2,3-secodopa ( = salt of 7-amino-5-formyl-2-hydroxyocta-2,4-dienedioic acid; 3), two hitherto hypothetical biosynthetic intermediates (see Scheme). Though isolation of these products has not been possible, structural evidence is inferred from reaction products, kinetics, and spectroscopical characteristics in comparison with known compounds. Secodopas 2 and 3 are characterized in dilute solution by HPLC and UVjVIS spectroscopy (anions: I,,, 424 and 414 nm, resp., E~~~ = 25 500; on acidification, shift to 380 and 372 nm, resp.). They cyclize without enzyme catalysis, optimally at pH 4.5-5; 3 produces muscaflavin (5) and 2 betalamic acid (4). The products are identified by direct comparison with authentic samples in HPLC, by 'H-NMR of 5, and by condensation of 4 with L-proline to form the well known betalain indicaxanthin (7). The enzymatic conversion of L-dopa (1) via 2 to betalamic acid (4; (5')) and its condensation with L-proline leads to pure natural indicaxanthin (7; (2S, 1 1s)); correspondingly, the enzymatic conversion of o-dopa to (R)-betalamic acid and its condensation with L-proline produces isoindicaxanthin ((2S,IlR)) which is unknown in nature. Particularly relevant is the fact that the same enzyme cleaves pyrocatechol to produce a solution of the enolate form of the known 2-hydroxy-6-oxohexa-2,4-dienoate (secopyrocatechol; 9; see Fig. 5 ) . Dissociation constants of the corresponding enolic functions in the cleavage products are determined by spectrometric titration and compared to those of known systems.