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.

(a)

(b)

(c)