Table 4.
Hierarchical clustering analysis of the identified bioactive compounds of various herbs and spices.
| Plant | Number of Clusters | Number of Compounds in Major Clusters | Representative Compounds (Cluster Centroids) | ||
|---|---|---|---|---|---|
| Allspice | 6 | 20 |
|
||
| Aniseed | 13 | 18 |
|
||
| Basil | 5 | 50 |
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||
| Bay leaves | 5 | 41; 22 |
|
|
|
| Black pepper | 9 | 36; 24 |
|
|
|
| Clove | 6 | 21; 20 |
|
|
|
| Cumin | 13 | 10 |
|
||
| Dill | 17 | 10; 10 |
|
|
|
| Fennel | 6 | 52 |
|
||
| Fenugreek | 11 | 23; 15 |
|
|
|
| Ginger | 8 | 51; 20 |
|
|
|
| Hops | 18 | 19; 11 |
|
|
|
| Lemon balm | 13 | 14; 12 |
|
|
|
| Lemongrass | 6 | 22; 19 |
|
|
|
| Liquorice | 12 | 53; 36; 30 |
|
|
|
| Parsley | 7 | 11; 10 |
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|
|
| Rosemary | 20 | 28 |
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||
| Saffron | 5 | 27 |
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||
| Sage | 5 | 39; 21 |
|
|
|
| Thyme | 13 | 22; 21 |
|
|
|
| Turmeric | 25 | 25; 15 |
|
|
|
| Yarrow | 10 | 16 |
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||