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Mary Ann Lila, professor, plant physiology and Elvira de Mejia, professor, food science and human nutrition with an Ardisia plant from Ecuador. Posing with the corresponding STN that they do on plant extracts of the plant. According to Lila, Ardisia is used as a tea in Central and South America because it lowers inflammation and it is believed to descrease the risk of liver diseases..
Mary Ann Lila, professor, plant physiology and Elvira de Mejia, professor, food science and human nutrition with an Ardisia plant from Ecuador. Posing with the corresponding STN that they do on plant extracts of the plant. According to Lila, Ardisia is used as a tea in Central and South America because it lowers inflammation and it is believed to descrease the risk of liver diseases..

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