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Mentha piperita
- 1. Mentha piperita: A multipurpose herb Zainab zaki M.D Scholar(19MDIS003) Department of Ilmul Saidla (AKTCH, AMU)
- 2. CONTENTS • Introduction • Taxonomy • Local Names • Plant Description • Cultivation, Harvesting and Extraction • Chemical Compounds • Therapeutic Uses • Unani Formulations • Products • References
- 3. INTRODUCTION • Mentha ˟ piperita also known as M. balsamea, wild and pippermint. • Piperita is Latin word meaning Pepper means aromatic and pungent taste. • Native to Europe • First described in 1753 by Carolus Linnaeus. • Medicinal Plant of the year 2004 known as heirba buena means good herb. • Nearly about 25-30 species known till now. • Used in flavour, fragrance, medicinal and pharmaceuticals purpose.
- 4. Continue... • Natural Hybrid of M. aquatica and M. spicata. • Perennial, Rhizomatous and aromatic plant. Watermint Spearmint peppermint
- 5. Taxonomy • Kingdom- Plantae • Division - Magnoliophyta • Class - Magnoliopsida • Order- Lamiales • Family - Lamiaceae • Genus - Mentha
- 6. Local Names INDIA Mint,pudina,pudyana,puthina ARABIC Nana BRAZIL Nortela pimento IRAN Nanafelfeli IRAQ Nana ENGLAND Brandy Mint FRENCH Mentha USA Mint UNANI Fudanaj,podina,fotanj Nearly 101 Local Names in different countries
- 7. PLANT DESCRIPTION • About 40-90 cm tall. • Stem:erect,30-90 cm height, purplish or green. • Leaves:4-9 cm long,1.5-4 cm wide ovate or oblong lanceolate, petioled, smooth and dark green on above surface, lower surface pale and hairy. • Flowers:6-8 cm long, purplish and in thick terminal spikes. Calyx: tubular with 5 sharp, hairy teeth and purplish. Corolla:4 cleft Stamens:4 short Ovary:4 celled. • Rhizomes wide spreading, fleshy with fibrous roots.
- 8. Continue… LEAF ANATOMY: Upper epidermis composed of large, clear epidermal cells with sinous, vertical walls with no stomata, few glandular trichomes present. Lower epidermis consist of small epidermal cells with sinous, vertical walls, numerous diacytic stomata with glandular and non glandular trichomes.
- 9. Cultivation, Harvesting and Extraction Harvesting-is done twice 1. June(100-120days) 2. October(after 100 days ) Cultivation is mainly done for oil extraction (pippermint oil). Cultivation- Generally grows in humid and shaded location. Grows best with good water supply. Reproduces vegetatively, spread fast by underground runners(rainy season) and stolons (Winters). December to january (by live juicy stolons) Extaction is just before flowering. Part used:leaf and whole plant. Done through steam distillation.
- 10. Characteristics of Pipperminent oil Colour: Colourless to yellow Odour: Characteristic and pleasant Taste: Pungent followed by cooling sensation pH: Neutral Solubility: Alcohol, ether and chloroform and insoluble in water Temperament: Hot 2˚ and Dry 2˚ Dose:3-5 g Used internally and externally both
- 11. Chemical composition Other constituents Pulegone Menthofuran Limonene Flavonoid glycosides Polyphenols Carvone 1,8-cineole Thymol α-terpinene β-caryophyllene etc. Composition Percentage Menthol 37.4% Methy acetate 17.4% Menthone 12.7%
- 12. PHARMACOLOGICAL EFFECTS • Antiseptic • Antispasmodic • Vermifuge • Diaphoretic • Analgesic • Expectorant • Anticarcinogenic • Antioxidant • Antimicrobial • Anti inflamatory •Radioprotective •Antiallergic •Irritable bowel syndrome •Headache •Iron absorption •Enhance memory •Relieve morning sickness •Used in Aroma therapy THERAPEUTIC USES
- 13. Unani formulations of Mentha piperita Jawarish podina Jawarish anarain Arq-e-ajeeb
- 14. PRODUCTS • Pippermint oil • Pippermint tea • Candies • Chewing gums • Mouth washes • Face washes • Muscle Relaxant sprays • Insect repellents
- 15. REFERENCES Loolaie, M., Moasefi, N., Rasouli, H. and Adibi, H., 2017. Peppermint and its functionality: A review. Arch. Clin. Microbiol, 8(4), p.54. Khalil, A.F., Elkatry, H.O. and El Mehairy, H.F., 2015. Protective effect of peppermint and parsley leaves oils against hepatotoxicity on experimental rats. Annals of Agricultural Sciences, 60(2):353-359. Spirling, L.I. and Daniels, I.R., 2001. Botanical perspectives on health peppermint: more than just an after-dinner mint. The journal of the Royal Society for the Promotion of Health, 121(1):62-63. Uribe, E., Marín, D., Vega-Gálvez, A., Quispe-Fuentes, I. and Rodríguez, A., 2016. Assessment of vacuum-dried peppermint (Mentha piperita L.) as a source of natural antioxidants. Food chemistry, 190, pp.559-565. Dorman, H.D., Koşar, M., Kahlos, K., Holm, Y. and Hiltunen, R., 2003. Antioxidant properties and composition of aqueous extracts from Mentha species, hybrids, varieties, and cultivars. Journal of agricultural and food chemistry, 51(16), pp.4563-4569. Hawrył, M.A., Niemiec, M., Słomka, K., Waksmundzka-Hajnos, M. and Szymczak, G., 2016. Micro-2D-TLC separation of phenolics in some species of mint and their fingerprints on diol bonded polar stationary phase. Acta Chromatographica, 28(1), pp.119-127.