Mentha piperita

Mentha piperita

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  Mentha piperita: Amultipurpose herb Zainab zaki M.D Scholar(19MDIS003) Department of Ilmul Saidla (AKTCH, AMU)
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  CONTENTS • Introduction • Taxonomy •Local Names • Plant Description • Cultivation, Harvesting and Extraction • Chemical Compounds • Therapeutic Uses • Unani Formulations • Products • References
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  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.
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  Continue... • Natural Hybridof M. aquatica and M. spicata. • Perennial, Rhizomatous and aromatic plant. Watermint Spearmint peppermint
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  Taxonomy • Kingdom- Plantae •Division - Magnoliophyta • Class - Magnoliopsida • Order- Lamiales • Family - Lamiaceae • Genus - Mentha
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  Local Names INDIA Mint,pudina,pudyana,puthina ARABICNana 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
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  PLANT DESCRIPTION • About40-90 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.
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  Continue… LEAF ANATOMY:  Upperepidermis 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.
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  Cultivation, Harvesting andExtraction 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.
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  Characteristics of Pipperminentoil 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
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  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%
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  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
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  Unani formulations ofMentha piperita  Jawarish podina  Jawarish anarain  Arq-e-ajeeb
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  PRODUCTS • Pippermint oil •Pippermint tea • Candies • Chewing gums • Mouth washes • Face washes • Muscle Relaxant sprays • Insect repellents
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  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.