Research Article
Kynurenic Acid Content in Selected Culinary Herbs and Spices
Figure 1
Overlay of samples from integration view. HPLC identification and quantification of KYNA in culinary herbs and spices: (a) authentic KYNA 1 pmol; (b) HPLC profile of a substance extracted from basil; and (c) HPLC profile of a substance extracted from thyme. Note identical retention time and shape of the peak.
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