evidence: The use of herbicides is highly merited to improve crop yield and quality by reducing or inhibiting the growth of weeds as well as by working as a desiccant for various grain crops including cereals (wheat, barley, oat, corn, sorghum, etc.), oilseeds (soybean, canola, etc.), pulses (beans, peas, chickpea, lentils, etc.), and pseudocereals (buckwheat, quinoa, etc.). Among many herbicides, glyphosate-based herbicides (GBHs) are globally famous and widely used for the control of perennial weeds such as quackgrass and thistle as well as by acting as a harvesting aid accelerating crop dry down (Bresnahan, Manthey, Howatt, & Chakraborty, 2003). GBHs have become a routine application in the agricultural industry, and they are usually formatted as glyphosate [N-(phosphonomethyl) glycine] salts or esters (Fig. 1). Glyphosate acts by inhibiting the regulatory enzyme 5-enolpyruvylshikimate-3-phosphate synthase (EPSPS) involved in the synthesis of aromatic amino acids in the ‘shikimate pathway’, resulting in the physiological detriment or death of the plant, fungi or microorganism for which it is applied (Amrhein et al., 1980, Kishore and Shah, 1988). [...] Pre-harvest glyphosate application effects on properties of β-glucan from oat groats