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This study presents data about the presence and the content of chlorogenic acids and caffeic acid in vegetables. The amounts of six chlorogenic acids (3-caffeoylquinic (3-CQA), 4-caffeoylquinic (4-CQA), 5-caffeoylquinic (5-CQA), 3,4-dicaffeoylquinic (3,4-DQA), 3,5-dicaffeoylquinic (3,5-DQA), 4,5-dicaffeoylquinic (4,5-DQA)) and caffeic acid were analysed in 53 vegetables consumed in Brazil using high-performance liquid chromatography. For the monocaffeoylquinic acids (3-CQA, 5-CQA and 4-CQA), highest levels were found in collard greens and chicory; 5-CQA was shown to be present in higher concentrations than the others and in a greater number of samples (55). The dicaffeoylquinic acid concentrations (3,4-DQA, 3,5-DQA and 4,5-DQA) were highest in samples of bay leaves and mustard. Caffeic acid was found in 22 of the studied samples, with highest levels in oregano, rosemary, sage, basil and cilantro. When all seven compounds were analysed, the samples that showed the highest concentrations were bay leaf, mustard, celery, rosemary, collard greens and chicory.

Unsanitary conditions during harvesting, drying, packing and storage stages in production and processing of spices and herbs could introduce mycotoxin contamination. The occurrence of ochratoxin A and fumonisins in popular spices and herbs was studied, using liquid chromatography-electrospray-mass spectrometry. Apart from mycotoxins, ergosterol as a factor indicating fungal development was also analysed. A total of 79 different samples commercialized in Poland were randomly purchased from popular markets were tested for mycotoxins. The frequency of samples with fumonisins was lower (31%) than ochratoxin A (49%). Free from mycotoxins were samples of bay leaf and white mustard. ERG content - in spice samples with high concentration level of mycotoxins - was also significantly higher than in samples with little to no mycotoxins.

Ten sesquiterpenes, together with 12 known compounds were isolated from leaves of Laurus nobilis L. Based on spectroscopic analyses, the 10 compounds were determined to be eudesmane lactones and their corresponding methyl esters. Most of these compounds exhibited moderate-to-significant cytotoxicity towards K562 leukemia cells. One compound had a higher cytotoxicity than doxorubicin, while other compounds had moderate to no activity.

The vitamin B-6 content of 42 spices was measured in duplicate using a microbiological assay. There was a wide range of values for these 42 spices (0.10–4.02 mg/100 g). Relatively high sources were the red pepper spices such as chili, cayenne, and paprika (2.45–4.02 mg/100 g), garlic (2.94 mg/100 g), and certain leaves such as basil, bay leaf, dill weed, oregano, rosemary, sage, and tarragon (1.71–2.69 mg/100 g). The seeds were relatively low sources (0.21–0.89 mg/100 g). One teaspoon (5 g) per day of some of the spices which could be considered relatively better sources of vitamin B-6, could contribute anywhere from 0.1 to 0.2 mg of vitamin B-6 (5–10% of the current RDA for vitamin B-6) to the overall daily dietary consumption of the vitamin.

Rabi Musah of the University at Albany in New York has discovered a previously unknown defense mechanism in plants: roots that actively release a nasty smell when they sense the touch of a potential threat. Many plants are famed for their putrid smells, and it has been known for decades that unpleasant sulfurous odors are released when soil is disturbed around the roots of some plants--including members of the Mimosa genus. Until now, it has been assumed that these odors are released passively as a result of tissue damage, like when a bay leaf is crushed or onions are cut with a knife. But Musah has found that the roots of some species actively release their foul smell