link to homepage

Institute of Bio- and Geosciences

Navigation and service

The "Heaviest" Parsley in the World

Researchers from Jülich and Bonn cultivate 13C-labelled herbs to explore the effect of flavenoids

Jülich/Bonn, 14 November 2011 – Vegetables and herbs are generally regarded as ingredients of light cuisine. Scientists from Forschungszentrum Jülich and the University of Bonn have now cultivated parsely, spinach and peppermint that can be classified as "heavy" on the stomach. What makes the potherbs so substantial is the chemical labelling with the heavy non-radioactive isotope 13C. The researchers want to test whether the flavenoids contained in these plants actually do provide the protective function attributed to them in the metabolism of test persons.

read more (in German)