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IJPRD, 2013; Vol 5(06): August-2013 (073 – 080)
International Standard Serial Number 0974 – 9446
-------------------------------------------------------------------------------------------------------------------------------------------------OVERVIEW OF MINT (MENTHA L.) AS A PROMISING HEALTH-PROMOTING HERB
Snigdha Chawla1*, Monika Thakur2
1
2
School of Biotechnology, Gautam Buddha University, Greater Noida, Uttar Pradesh-201308, India
Amity Institute of Food Technology, Amity University, Sector-125, Noida, Uttar Pradesh-201303, India
ABSTRACT
Aromatic herbs have been used as flavour enhancers and seasonings
throughout the world for thousands of years. Many herbs have been
recognized to have medicinal properties and have many beneficial
effects on health. Mint is one such herb, belonging to family
Lamiaceae, which is not only used for aroma and flavour, but also has
many potential health benefits. Mint leaves are used for culinary and
medicinal purposes. Mint contains many active compounds like pmenthane and menthol, which are primarily responsible for flavour
and aroma. Mint has been reported to have several pharmacological
effects such as antimicrobial, anti-inflammatory, antispasmodic, antitussive, anti-cancer and analgesic. This review provides information on
culinary and medicinal properties of Mentha, which will prove useful in
further investigating this under-utilized herb.
Keywords:- Mentha L., nutraceutical
antispasmodic, Irritable Bowel Syndrome
potential,
INTRODUCTION
Mint (Mentha) is a genus of flowering plants in the
mint family Lamiaceae [1]. The taxonomy of the
genus Mentha has been in a state of flux, with
more than 3000 names published since 1753. On
the basis of phylogenetic analysis of morphology,
chromosome numbers, and major essential oil
constituents, the genus Mentha is redefined to
include 18 species and 11 named hybrids, placed in
four sections [2]. Mentha is presently classified
within the tribe Mentheae, and hybridization
between some of the species occurs naturally. The
species are not clearly distinct [3]. Many other
hybrids as well as numerous cultivars are known in
Correspondence Author
SNIGDHA CHAWLA
School of Biotechnology, Gautam
Buddha University, Greater Noida,
Uttar Pradesh-201308, India
Email: [email protected]
antibacterial,
cultivation. The genus includes perennial and
annual herbs from Europe, Asia and Africa [4].
Some of the common varieties are the Apple Mint
(Mentha suaveolens), Curly Mint (M. spicata var.
crispii), Pennyroyal (M. pulegium), Peppermint (M.
piperita), Pineapple Mint (M. suaveolens
‘Variegata’), Spearmint (M. spicata) and Water
mint (M. aquatica).
Peppermint was discovered in seventeenth century
in England as a wild plant and was mainly used as a
medicinal infusion and from here it spread to other
countries [5]. Spearmint was the symbol of
hospitality in traditional Europe, where it was
crushed and used in baths and other leisure places.
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International Journal of Pharmaceutical Research & Development
It was called “Herba Santa Maria” in Italy and “Our
Lady’s Mint” in France. The Greeks used it as
aphrodisiac, while the Romans used its aroma as an
appetite stimulant [5].
BIOLOGY OF MENTHA
Mentha species differ somewhat in form and habit
of growth, but share many common characteristics.
The majority are perennial herbs, forming vertical
stems and horizontal rhizomes. The rate of growth
tends to be rapid. They have wide-spreading
underground and over-ground stolons [6]. The
ISSN: 0974 – 9446
stems are erect, squared and branched. The leaves
are arranged in opposite pairs, from oblong to
lanceolate, often downy, and with a serrate margin
(Fig. 1a). Leaf colour ranges from dark green and
grey-green to purple, blue and sometimes pale
yellow. Flowers are white to purple, tubular and
produced in false whorls called verticillasters (Fig.
1b). The corolla is two-lipped with four sub-equal
lobes. Fruit is a small, dry capsule containing one to
four seeds. Mints are highly aromatic, with a
pleasant, sweet, cooling flavour [7].
Fig. 1a: Leaves of Mentha
Fig. 1b: Inflorescence in Mentha
Most Mentha plants grow best in wet
extending their reach along surfaces through a
environments and moist soils. Most species are not
network of runners. Due to their tendency to
picky as to soil type and can withstand more
spread unchecked, mints are considered invasive
dampness than other herbs. Mints have limited
[8]. The most common and popular mints for
drought tolerance and require regular irrigation [7].
cultivation are of basic three types: peppermint,
They are fast growing, standing 10 –120 cm tall.
spearmint and apple mint. The scientific
They can spread over an indeterminate area,
classification of Mentha L. is given in Table 1.
Table 1: Scientific classification of Mentha
Kingdom
Plantae
Subkingdom
Tracheobionta (Vascular plants)
Superdivision
Spermatophyta (Seed plants)
Division
Magnoliophyta (Flowering plants)
Class
Magnoliopsida (Dicotyledons)
Subclass
Asteridae
Order
Lamiales
Family
Lamiaceae (Mint family)
Genus
Mentha L.
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International Journal of Pharmaceutical Research & Development
ISSN: 0974 – 9446
CHEMICAL COMPOSITION
I. Peppermint (Mentha piperita L.)
Mints contain minerals like calcium, potassium,
Peppermint is a natural hybrid of M. aquatica L.
sodium, magnesium, phosphorus and iron, as well
and M. spicata L. The plant is called peppermint
as vitamin A, C, K, folic acid, thiamine, riboflavin
as it resembles spearmint and has a pepper-like
and niacin [5]. Some typical secondary metabolites
taste. Peppermint contains about 0.5-5%
of Lamiaceae include various terpenoids and
essential oil that is pale yellow. The volatile oil
phenolic compounds [9]. The chemical composition
mainly contains menthol and menthone. The
of peppermint oil is very complicated and has been
composition of peppermint essential oil is given
the subject of numerous studies. Over 200
in Table 2. Menthol and menthyl acetate are
different constituents have been identified in
responsible for the pungent and refreshing
peppermint oil [10, 11, 12]. The chemical
odour; they are mostly found in older leaves
composition of different types of mints is given
and are preferentially formed during long
below:
daylight periods.
Table 2: Chemical composition of peppermint essential oil [5]
CONSTITUENTS
PERCENTAGE COMPOSITION
Menthol
26-46
Menthone
16-36
Menthyl acetate
3.8-7
Menthofurane
2-8
Isomenthone
2-8
Limonene
2.5
Pulegone
1.4-4
β-pinene
1.5-2
peppermint’s essential oil and is mainly used for
II. Spearmint (Mentha spicata)
cooking.
Spearmint has 0.5% essential oil, containing 501) Culinary
70% carvone and dihydrocarvone, including
I. Mint leaves: The leaves have a warm, fresh,
dihydrocuminyl
acetate,
dihydrocuminyl
valerate, phellandrene, limonene, menthone,
aromatic, sweet flavour with a cool aftertaste.
menthol, and 1,8-cineol [5].
Mint leaves, fresh or dried, are used in teas,
III. Corn mint (Mentha arvensis)
beverages, syrups, candies and ice creams.
Corn mint has about 1-2% oil containing 28Alcoholic drinks sometimes feature mint for
34% menthol, 16-31% menthone, 6-13%
flavour and garnish. Leaves are used in
isomenthone, 5-10% limonene, and a higher
preparation of chutneys and also to garnish
content of α- and β-pinenes [5].
cooked dishes.
USES OF MINT
II. Essential oil: Mint essential oil and menthol are
extensively used as flavourings in breath
Traditionally, mint is used for both culinary as well
as medicinal purposes. Peppermint is known for its
fresheners, drinks, antiseptic mouth rinses,
toothpaste, chewing gum, desserts and
essential oil that can be extracted from the plant
and used for medicinal and culinary purposes.
candies. The substances that give the mints
When placed on the tongue, it produces a hot,
their characteristic aromas and flavours are
tingly sensation, which fades into a cooling feel.
menthol and pulegone. The compound
The cooling is due to the menthol which is the
primarily responsible for the aroma and flavour
major component of the oil. Essential oil can also
of spearmint is R-carvone [13].
be extracted from spearmint. It is less potent than
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International Journal of Pharmaceutical Research & Development
2) Therapeutic:
Stomach ailments: Mint was originally used
I.
as a medicinal herb to treat stomach ache
and chest pains. The decoction is used to
alleviate stomach pain. Traditionally,
peppermint essential oil has been used to
treat indigestion, irritable bowel syndrome
and spasms.
II.
Mouth and throat hygiene: During middle
ages, powdered mint leaves were used to
whiten teeth. Mint is used to cure bad
breath, gingivitis and as a mouth and throat
antiseptic.
III. Respiratory ailments: The strong, sharp
flavour and scent of mint is sometimes used
as a mild decongestant for illnesses such as
common cold. It is also used to treat
infections of respiratory tract as well as
bronchitis.
IV.
Skin diseases: Mint is used for the treatment
of acne, burns, and other skin disorders due
to its soothing effect.
V.
Miscellaneous uses: Peppermint oil relaxes
muscles and has antiviral and bactericidal
action. It is an analgesic, counter-irritant and
carminative. Mint tea is a strong diuretic.
NUTRACEUTICAL POTENTIAL OF MINT
In recent years, there has been a growing interest
in the nutraceutical potential of various plants
which provide health benefits other than their
nutritional benefits. Mint is one of the herbs
having immense potential as summarized below:
1. Antibacterial activity
Traditionally, plants and their isolated extracts,
including Mentha species, have been used to
extend shelf life of foods and beverages, and
they also have a plant protection function
through their antimicrobial and antioxidant
properties [2]. Researchers investigated
antibacterial activities of peppermint oil and its
constituents and reported that greatest
inhibition was caused by compounds
neomenthol and carvacrol [14]. The impact of
corn mint, peppermint, and spearmint on the
growth of Escherichia coli O157:H7, Salmonella
enteritidis, antibiotic-resistant and sensitive
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ISSN: 0974 – 9446
strains of Helicobacter pylori as well as
methicillin-resistant and sensitive S. aureus was
examined and researchers reported that the
extracts were bactericidal against all test
organisms and L-limonene, myrcene as well as
L-carvone were the main cause of activity
against H. pylori [15]. Singh and others reported
that peppermint was more active against Grampositive microorganisms, while spearmint,
overall, was more active against Gram-negative
bacteria [16]. In general, essential oils cause
damage to biological membranes due to their
lipophilic properties; however,
specific
functional groups are also effective. Hence, the
presence of menthol (an alcohol) and
menthone (a ketone) resulted in reduction of
the relative respiratory activities as well as
relative antibacterial activity of whole cells of
the
Gram-negative
bacterium
Rhodopseudomonas sphaeroides [17].
2. Antifungal activity
Mint extracts also demonstrate antifungal
activity. Peppermint oil was found to be
effective at inhibiting the growth of pathogenic
fungi Pythium sp. and Fusarium sulphureum. In
greenhouse experiments, peppermint oil (at
concentrations 0.5 and 1.0%) proved efficient
at limiting the spread of cucumber damping off
[18]. The activity of peppermint oil against a
number of food spoilage yeasts, Geotrichum
candidum,
Metchnikowia
pulcherima,
Rhodotorula rubra, and Torulopsis glabrata was
demonstrated by Conner and Beuchat [19].
Corn mint oil was used in a series of
experiments to demonstrate its antifungal and
antimycotic
properties
[20].
Human
dermatophytic fungi have been shown to be
susceptible to mint essential oils [21, 22]. The
antifungal effect of corn mint, also known as
Japanese mint, against human pathogens
Candia albicans, Cryptococcus neoformans,
Microsporum gypseum, Trichophyton rubrum,
and Sporothrix schenckii was established by
Rath et al. [23]. The oil of pennyroyal also has
antifungal effects [22, 24, 25].
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International Journal of Pharmaceutical Research & Development
3. Antiviral activity
Ismail [26] reported antiviral activity of
peppermint oil, both in vivo and in vitro, against
potato virus Y at concentrations between 500
and 2000 ppm. Herrmann and Kucera [27]
studied various plants of mint family for
antiviral activity and found that peppermint
extract had antiviral activity against Newcastle
disease (NDV), herpes simplex, vaccinia, Semliki
Forest, and West Nile viruses in egg and cell
culture systems.
4. Antihelminthic activity
A hexane extract of mint leaves also
demonstrated antihelminthic effects [28].
5. Anti-inflammatory effect
Juergens et al. [29] showed anti-inflammatory
effects of L-menthol on human monocytes. Lmenthol is useful in treatment of chronic
inflammatory disorders such as bronchial
asthma, colitis and allergic rhinitis.
6. Antispasmodic effect
Peppermint oil, at concentrations 0.5 and 1
mg/ml, inhibited enterocyte glucose uptake. It
relaxes gastrointestinal smooth muscle by
reducing calcium influx [2]. Leicester and Hunt
[30] reported that the administration of
peppermint oil during colonoscopy relieved
colon spasm within 30 seconds.
7. Treatment of Irritable Bowel Syndrome (IBS)
Enteric-coated capsules of peppermint oil are
used to treat IBS and spastic colon. Beesley et
al. [31] studied the influence of peppermint oil
on absorptive and secretory processes in rat
small intestine.
8. Vasodilation
Menthol and peppermint demonstrated
calcium channel blocking properties in rat and
guinea pig atrial and papillary muscle [32]. In
rabbits, topical application of menthol led to
vasodilation of blood vessels in the ear [33].
9. Improvement in nasal breathing
Although menthol is widely used in medications
to relieve common cold and flu symptoms such
as nasal congestion and cough, it has been
shown that nasal congestion is not objectively
decreased by menthol, but there is a subjective
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ISSN: 0974 – 9446
improvement in sensation of easier breathing
[34]. This is thought to be due to menthol’s
stimulation of cold receptors served by the
trigeminal nerve in the nose, the vapour action
on the sensory nerve endings of the nasal
mucosa, and stimulation of the major palatine
nerve [34, 35, 36].
10. Anti-tussive effect
Menthol vapour is a significant anti-tussive [37,
38]. Laude et al. [37] showed that menthol
vapour significantly decreased cough in a dosedependent manner in guinea pigs.
11. Biliary disorders
Menthol and related terpenes exert a
choleretic effect [39, 40, 41]. It may aid in gall
stone dissolution [41, 42].
12. Analgesic effect
A combination of peppermint oil and ethanol
has a significant analgesic effect with a
reduction in sensitivity to headache [43].
13. Anti-carcinogenic
A chloroform extract of M. spicata is anticarcinogenic and anti-teratogenic [28, 44, 45].
ADULTERATION
Prior to 1960, peppermint oil was reported to be
adulterated with various oils as: camphor oil, cedar
wood oil, copaiba balsam oil, eucalyptus oil,
sandalwood oil, castor oil, mineral oil, paraffin oil,
kerosene, anethole, methyl alcohol, α-terpineol,
triacetin, benzoate esters, and phthalate esters
[46]. With the advent of chromatographic
techniques, the addition of synthetic compounds
unrelated to oil composition has ceased. The use of
de-mentholized oil (DMO) as a replacement for
peppermint oil was noted as early as 1913 [2].
Straus and Wolstromer [47] examined adulteration
of peppermint oil with corn mint oil. In India,
adulteration of mint oils by field distillers has been
observed occasionally. Sometimes cottonseed oil is
used for this purpose. The oil is sometimes dementholized [48].
TOXICITY
All herbal products have the potential for
contamination with other herbal products,
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International Journal of Pharmaceutical Research & Development
pesticides,
herbicides,
heavy
metals,
pharmaceuticals formulations, etc. The toxicity
studies of peppermint have received controversial
results.
Some authors have quoted allergic
reactions to peppermint [49]. Peppermint oil is
toxic in large doses. Potentially toxic components
in mint are menthol and pulegone. Menthol is the
largest and most important component of
peppermint and corn mint oil. RIFM and the Joint
FAO/WHO Expert Committee on Food Additives
has reviewed the available data on toxicity of
menthol and its isomers and concluded that they
were not genotoxic, teratogenic, or carcinogenic
[50]. FEMA has assessed the use of menthol as a
flavour ingredient and reported that menthol
isomers exhibit very low acute, sub-chronic and
chronic toxicity [51]. Most of the infrequent
adverse effects reported for Menthol are irritation
to lips, mouth, and mucous membrane as well as
skin sensitization [2]. Pulegone is a hepatotoxic
monoterpene that occurs in pennyroyal oil and
peppermint oil (in small amount). The Committee
of Experts on Flavouring Substances of the Council
of Europe set a tolerated daily intake (TDI) for
pulegone at 0.1 mg/kg/body weight. Bakerink et al.
[52] reported cases of two infants who ingested
mint tea believed to contain pennyroyal. In one
infant, it resulted in death with liver failure and
cerebral edema. Anderson et al. [53] found 18
reported cases of adverse effects from the
consumption of pennyroyal, all in females.
Consumption of 10 ml of pennyroyal oil has been
associated with gastritis and mild CNS toxicity.
Consumption of 5 ml oil has been associated with
coma and seizures [2].
CONCLUSION
As consumers are becoming health conscious day
by day, the trend is shifting towards the
consumption of nutraceuticals and functional foods
that not only provide nutrients but also have health
importance. Thus, use of herbal plants like Mint is
gaining momentum. Traditionally, Mints have been
used for flavour, fragrance and indigenous health
benefits. Incorporation of mint in the diet will
provide several health benefits. This review
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ISSN: 0974 – 9446
provides information on the culinary and medicinal
uses of mint as well as supports the potential of
mint as a promising health-promoting herb. Hence,
more research can be done to exploit the
unexplored potential of the plant which will help in
the development of new formulations.
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