Amino-acids in Artemisia annua have barely been studied. The analytical data published by EA Brisibe and J Ferreira date back to 2009 (Food Chemistry, 2009, 115, 1240-1246). Their role in malaria infections has been ignored, except for a study published in Japan (DT Uyen et al., Biol Pharm Bull. 2008, 31, 1483-1488). To gain insight into the mechanism of malarial haemozoin formation, they examined the effects of amino acids on beta hematin formation in vitro. Surprisingly some of these amino acids like arginine, histidine, lysine showed a significant inhibition.