Abstract
Previous studies demonstrated that kynurenic acid (KYNA) is present in various types of food in varying concentrations. Therefore, the aim of the study was to check whether KYNA is present in culinary herbs and spices. Achieved results indicate that KYNA is present in all 19 selected culinary herbs and spices. The highest concentration of KYNA was found in basil and thyme, 14.08 and 8.87 μg/g, respectively, while the lowest content of KYNA was found in cumin and black pepper, 0.64 and 0.10 μg/g, respectively. This is the first report on the concentration of KYNA in culinary herbs and spices. The need for more detailed investigation of dietary supplementation with culinary herbs and spices containing KYNA is suggested.
Highlights
Kynurenic acid (KYNA) is a natural substance whose presence was first demonstrated in urine by Liebig in 1853 [1]
high performance liquid chromatography (HPLC) profile of a substance isolated from culinary herbs and spices was compared with authentic KYNA
KYNA was found in all analysed samples of culinary herbs and spices
Summary
Kynurenic acid (KYNA) is a natural substance whose presence was first demonstrated in urine by Liebig in 1853 [1]. Afterwards, it was demonstrated that KYNA is an antagonist of alpha nicotinic receptors [7] Both ionotropic glutamate receptors and alpha nicotinic receptors are mainly present in the brain. Concentrations of KYNA in the digestive system gradually increase along the gastrointestinal tract. The lowest concentration was found in saliva while the highest in mucus of rat’s ileum [22] The reason for this gradual increase in KYNA content is not known as is the source of KYNA in the gastrointestinal tract. Achieved results indicate that KYNA might be either synthesized in the human body or absorbed from food and drinks
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