My research focuses on understanding factors affecting the production of phenolic compounds in plants. Most of our work has involved herbs within the Lamiaceae family such as basil and lemon balm. We have previously determined how macronutrient fertilization affects the phenolic content and antioxidant properties of basil. We have also quantified how plant maturity influences the development of phenolic compounds and anthocyanins in purple basil. More recently, we investigated the impact of cultivar on the chemical composition of lemon balm. Currently, we are identifying differences in phenolic content and antioxidant properties within medicinal and culinary plants spanning the Lamiaceae family.
