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Scientists revealed usefulness of culinary herbs

A group of scientists from Sechenov University, Russia, and La Trobe University, Australia, have developed a fast and cost-effective method of detecting and identifying bioactive compounds in complex samples such as plant extracts. They successfully applied the method to examine Mediterranean and Australian native culinary herbs. Three articles on this work were published in Applied Science, Journal of Pharmaceutical and Biomedical Analysis and Journal of Chromatography A.

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