EU_Declaration30.pdf
Botanical Name: Mentha Piperita Common name: Mint, Pudina Plant Read More
|
Botanical Name: |
Mentha
Piperita |
|
Common name: |
Mint,
Pudina |
|
Plant
family: |
Lamiaceae |
|
Genus: |
Mentha |
|
Appearance/Color: |
Colorless to pale yellow liquid having thin consistency |
|
Odor: |
Due to the
sharp and penetrating menthol scent which has high menthol contents, it has
strong aromatic category |
|
Blends With: |
Cajeput, Eucalyptus, Basil, Mandarin, Cedarwood, Rosemary,
Bergamot, Spearmint, Niaouli, Lemon, Lime, Pine and Thyme. |
|
Origin: |
USA |
|
Source: |
Leaves |
|
Method
of Extraction: |
Steam
Distillation |
Mentha piperita, a sterile hybrid of the species M.
aquatica L. and M. spicata, is probably the most important
commercial aromatic herb in the world today from the standpoint of the size of
the area cultivated for oil distillation. The peppermint leaves have a
characteristic, sweetish, strong odor and an aromatic, warm, pungent taste,
with a cooling aftertaste.
Menthol essential oil is one of the most
demanding oils in the cosmetics, health and food sectors. Perks of using
Menthol oil is, it revitalizes the mind and body and gives a stimulating,
invigorating and uplifted feeling.
Among several plants, Mentha
piperita is one of the herbs most widely used worldwide, with a long history
of safe use in medicinal preparations. Its leaf is used as a remedy for common
cold, inflammation of the mouth, pharynx, liver, as well as disorders in the
gastrointestinal tract such as nausea, vomiting, diarrhea, cramps, flatulence
and dyspepsia. This plant possesses polyphenols that are highly effective
antioxidants and are less toxic than the synthetic ones. This property makes it of great interest to
the Food Industry, since the phenolic compounds retard the oxidative
degradation of lipids improving the quality and nutritional value of food. The
aim of this review is to show that several studies have demonstrated the presence
of many different chemical compounds in Mentha piperita and their
pharmacological effects. This plant has demonstrated the presence of a wide
variety of bioactive
compounds that represent a rich
resource in phytochemicals of great interest to treat several pathologies. Some
of the benefic biological effects show that this plant may play an important
role as anti-oxidant, antinociceptive, anti-inflammatory, antimicrobial,
anti-carcinogenic, antiviral, anti-allergic and antitumorigenic, indicating its
utility in the prevention or treatment of several diseases. Furthermore, Mentha
piperita is a promising plant that may offer low-cost alternative strategy
for the use in Medicine and in food industry.
The process of formulating Menthol essential
oil has begun when the menthol flowers and leaves are not enough matured. This
is the time when essential oil content is at its peak. Manufacturers made it
usable through steam distilled methodology where the essence of menthol is
prepared at apt temperature.
Mentha
piperita is a commercially important medicinal plant yielding essential oil
i.e. used widely by cosmetic, liquor, confectionary, pharmaceutical and related
industries. The oil is generally extracted by steam distillation. Mentha after
steam distillation gives two types of waste products i.e. high boiling hydrosol
and bottom pitch which sells at very low prices for the preparation of incense
sticks. The bottom pitch waste is thick; fatty acid smelling material and is
inexpensive.
Peppermint leaves
carry menthol-rich volatile oils as well as tannins and bitters.
Research has revealed this triad of compounds form a
digestion improving cocktail that only nature could devise. Its
oils sedate unhappy digestive tract nerves and reduce the
shipment of nausea impulses to the brain. The tannins reduce any
inflammation that might be present in the gut. The
bitters increase the production. oil of M. piperita that produce anti-cancer
activity inducing cell death, either by necrosis or apoptosis (in Caco-2 cell
line). The cytotoxicity associated with
essential oil has been attributed to various effects such as the production of
reactive species, change in fluidity and membrane permeability, tubulin
polymerization, imbalance in ion transport, and inhibition of protein function.
Peppermint oil finds wide
application in the flavoring of chewing gums, sugar confectionery, ice creams,
desserts, baked goods, tobacco, and alcoholic beverages. It is also frequently
employed in the flavoring of pharmaceutical and oral preparations.
COMMON
USAGE
·
Promotes
digestion
·
Prevents
dental problems
·
Beneficial
for nail care
·
Reduces
headaches
·
Acts
as strain buster
·
Relieves
twitches
·
Treats
urinary infections
·
Cures
respiratory ailments
·
Reduces
different types of pain
·
Strengthens
immunity
·
Promotes
blood circulation
·
Best
hair care remedy
·
Good
to cure skin problems
Ingredients:
|
S.No |
Key Constituents |
Strength (%) |
|
1 |
Linalyl acetate |
34.0–57.3 |
|
2 |
Linalool |
24.9–55.2 |
|
3 |
b-Terpineol |
1.0–2.8 |
|
4 |
1,8-Cineole |
0.5–2.3 |
|
5 |
(E)-Linalool oxide |
1.3–1.7 |
|
6 |
(Z)-Linalool
oxide |
1.2–1.6 |
|
7 |
3-Octyl acetate |
0.7–1.2 |
|
8 |
Geranyl acetate |
0.7–1.8 |
TOXICOLOGICAL INFORMATION
Safety Summary
·
Hazards: Not
known.
·
Cautions: Not
known.
Organ Specific Effects
·
Adverse skin reaction: No information found for either wild forest
mint oil or piperitone oxide.
·
Systemic
Effects
·
Acute
Toxicity: No information
found.
·
Antioxidant/pro-oxidant activity: Mint oil significantly scavenged DPPH and OH
radicals
·
Carcinogenic/anti carcinogenic potential: No data found for mint oil or piperitone
oxide. The oil contains no known carcinogens.
ECOLOGICAL
INFORMATION
·
Mobility: The product is insoluble in water.
·
Dispose of in compliance with all local and
national regulations.
