Hydroxycinnamoyl acid amides

Martin-Tanguy J (1985) The occurrence and possible function of hydroxycinnamoyl acid-amides in plants. Plant Growth Regul 3 381-399... 

In some plants, putrescine, agmatine, spermidine, and spermine are bound in amide linkage with one or two molecules of coumaric, caffeic, and/or fenilic acids, forming hydroxycinnamoyl acid amides. Caffeoylputrescine (paucine for structure see Fig. 7), known since 1894 as a component of the leguminous seed of Pentaclethra macrophylla (reviewed in Guggisberg and Hesse, 1983),... 

AT-phenylpropenoyl amino acids (2-17) have been identified as the key contributors to the astringent taste of non-fermented cocoa beans and cocoa products. Besides the already known (E) -N- [ 3, 4 -dihydroxycinnamoyl-3-hydroxy-L-tyrosine (known as clovamide), (E)-Ar-(4Chydroxycinnamoyl)-L-tyrosine (deoxy-clovamide) and (E)-AT-(3, 4 -dihydroxycinnamoyl)-L-tyrosine, seven additional amides derived from cinnamic, 4-coumaric, caffeic and feruHc acids, namely, (- -)-(E)-N-(cinnamoyl)-L-aspartic acid, (-f)-( )-N-(4 -hydroxycinnamoyl)-L-aspartic add, (- -)-( )-iV-(3, 4 -dihydroxydnnamoyl)-L-aspartic add, (-l-)-(E)-N-(4 -hydroxy-3 methoxydnnamoyl)-L-aspartic acid, (-)-( )- /-(4 -hydroxydnnamoyl)-L-glutamic add, (-)-( )-N-(3, 4 -di-hydroxycinnamoyl)-L-glutamic add and (-)-( )-N-(4 -hydr-oxycinnamoyl)-3-hydroxy-L-tyrosine, were recently identified. 

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