“…Phenolamides (PAs), also referred to as hydroxycinnamic acid amides or phenylamides, are the hydroxycinnamoyl acylated products of the mono-, di-, or triphenolic acid (coumaric, caffeic, or ferulic acid) substitutions of polyamines (putrescine, spermidine, agmatine, tryptamine, and serotonin) or arylmonoamines such as tyramine, octopamine, and anthranilate ( Figure 1; Bienz et al, 2005;Edreva et al, 2007;Bassard et al, 2010). PAs are a diverse group of specialized metabolites found in many plants, including wheat (Triticum aestivum), barley (Hordeum vulgare), rice (Oryza sativa), and maize (Zea mays) (Martin-Tanguy et al, 1978;Martin et al, 1985;Facchini et al, 2002;Edreva et al, 2007;Bassard et al, 2010).…”