Kynurenic Acid Content in Selected Culinary Herbs and Spices

Table 1

KYNA content in analysed spices and herbs.

Spice	KYNA µg/g	SD	Plant part
Basil	14.08	1.33	Leaves
Thyme	8.87	0.83	Leaves and branches
Marjoram	3.78	0.08	Herbs
Curry powder	3.39	0.26	Mixture of herbs
Herbes de Provence	3.20	0.07	Mixture of herbs
Mint	3.02	0.32	Leaves
Oregano	2.50	0.22	Leaves
Savory	2.37	0.07	Herbs
Turmeric	1.48	0.03	Rhizoma
Sage	1.28	0.14	Leaves
Rosemary	1.21	0.04	Leaves
Cloves	1.29	0.07	Flower buds
Tarragon	1.04	0.04	Leaves
Glechoma	1.01	0.03	Herbs
Bay leaf	0.91	0.01	Leaves
Fennel	0.80	0.10	Fruits
Parsley	0.76	0.09	Leaves
Cumin	0.64	0.03	Seeds
Black pepper	0.10	0.01	Fruits

KYNA: kynurenic acid; SD: standard deviation.