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Concept: Mentha spicata


This study is aimed at determining the efficacy of Mentha spicata (M. spicata) and Mentha × piperita (M. × piperita) in preventing chemotherapy-induced nausea and vomiting (CINV).

Concepts: Chemotherapy, Volatile, Hyperemesis gravidarum, Herbs, Mentha, Essential oils, Mentha spicata, Mentha aquatica


(-)-Carvone is a monoterpene ketone found in spearmint (Mentha spicata var. crispa) essential oil that is widely used as an odor and flavor additive. An intestinal antispasmodic effect was recently reported for (-)-carvone, and it has been shown to be more potent than its (+)-antipode. The mechanism of (-)-carvone action in the intestines has not been investigated. To gain a better understanding of the (-)-carvone antispasmodic effect, we investigated its pharmacological effects in the guinea pig ileum. Terminal portions of the ileum were mounted for isotonic contraction recordings. The effect of (-)-carvone was compared with that of the classical calcium channel blocker (CCB) verapamil. In isolated ileal smooth muscle, (-)-carvone did not produce direct contractile or relaxation responses and did not modify electrically elicited contractions or low K-evoked contractions. The submaximal contractions induced by histamine (p<0.001), BaCl (p<0.05), and carbachol (p<0.01) were significantly reduced by (-)-carvone. The contractile response elicited by high concentrations of carbachol was reduced but not abolished by (-)-carvone. No additive action was detected with co-incubation of (-)-carvone and verapamil on carbachol-induced contraction. (-)-Carvone reduced the contraction induced by high K and was almost 100 times more potent than verapamil. Thus, (-)-carvone showed a typical and potent CCB-like action. Many effects described for both (-)-carvone and spearmint oil can be explained as a CCB-like mode of action.

Concepts: Intestine, Small intestine, Calcium channel blocker, Herbs, Mentha, Essential oils, Mentha spicata, Mentha aquatica


The objectives of this work were to evaluate the phytomass yield, essential oil (EO) content and EO yield of Mentha spicata L. var. rubra, M. spicata L. var. viridis and Calamintha nepeta Savi in Piedmont (Italy), and to study how postharvest management (hydrodistillation of EO from fresh, dehumidified or oven-dried herbs) can affect the EO content and profile of the three species.

Concepts: Lamiaceae, Essential oil, Oil, Herbs, Mentha, Essential oils, Mentha spicata, Mentha aquatica


The present paper reports a complete mass spectrometric characterization of both the phenolic and volatile fractions of a dried spearmint extract. Phenolic compounds were analysed by ultra-high performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MS(n)) and a total of 66 compounds were tentatively identified, being the widest phenolic characterisation of spearmint to date. The analysis suggests that the extract is composed of rosmarinic acid and its derivatives (230.5 ± 13.5 mg/g) with smaller amounts of salvianolic acids, caffeoylquinic acids, hydroxybenzoic acids, hydroxycinnamic acids, flavones, and flavanones. Head space solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technique, that was applied to characterize the volatile fraction of spearmint, identified molecules belonging to different chemical classes, such as p-cymene, isopiperitone, and piperitone, dihydroedulan II, menthone, p-cymen-8-ol, and β-linalool. This comprehensive phytochemical analysis can be useful to test the authenticity of this product rich in rosmarinic acid and other phenolics, and when assessing its biological properties. It may also be applied to other plant-derived food extracts and beverages containing a broad range of phytochemical compounds.

Concepts: Alcohol, Carbon dioxide, Mass spectrometry, Phenols, Phenolic compounds in wine, Mentha, Mentha spicata


A chemical cross-talk between plants and insects is required in order to achieve a successful co-adaptation. In response to herbivory, plants produce specific compounds, and feeding insects respond adequately7 to molecules produced by plants. Here we show the role of the gut microbial community of the mint beetle Chrysolina herbacea in the chemical cross-talk with Mentha aquatica (or watermint).

Concepts: Bacteria, Microbiology, Water, Flowering plant, Mentha, Peppermint, Mentha spicata, Mentha aquatica


The purpose of this study was to investigate the effects of supplementation with a spearmint (Mentha spicata L.) extract, high in polyphenols including rosmarinic acid, on cognitive performance, sleep, and mood in individuals with age-associated memory impairment (AAMI).

Concepts: Cognitive psychology, Memory, Phenols, Rosmarinic acid, Herbs, Mentha, Mentha spicata, Mentha aquatica


Orange-Mint leaves juice was formulated using different addition percentages of mint leaves extract. The juice was aseptically processed, packed in glass bottles under sterilized environment and sterilized at 70°C for 15 minutes then storage at 5°C for 3 months. The physicochemical, nutritional value, microbiological and sensory characteristics of the juice was evaluated. There is no difference in pH, total soluble solids, ash, and total acidity in all samples moreover, the sample A2, “orange juice with 15% of mint leaves extract” recorded the best values of sensory evaluation, on the other hand, it was recorded lower values of vitamin C and total phenolic compound than sample © or (C1) because of increasing in addition% of mint leaves extract to orange juice. The sensory properties of juice samples were not remarkable any changes during storage. The result indicated that the juice was acceptable up to 3 months of storage 5°C.

Concepts: Nutrition, Vitamin, Glass, Ascorbic acid, Mentha, Peppermint, Mentha spicata, Mentha aquatica


The genus Mentha (Labiatae) is a paleotemplate taxon including aromatic perennial herbs long cultived as flavouring, mint sauce and jelly, spearmint oil, antiparasitic and insecticide [1], [2], etc. Mentha suaveolens Ehrh. (“apple or woolly menthe”, “mentastro” in vernacular name), is one of the five basic Eurosiberian and Mediterranean mentha species, common in grasslands on periodically flooded soils (Cl. Phragmitetea Tx. Et Presing, 1942), or moist soils with high phreatic level (Cl. Molinio Arrhenatheretea Tx., 1957). It is included, as a characteristic, in the association Mentho suaveolentis-Juncetum inflexi, [3]. This article is protected by copyright. All rights reserved.

Concepts: Spain, All rights reserved, Copyright, Herbs, Mentha, Mentha spicata, Mentha aquatica, Apple mint


Toothpastes have widespread use in the population, and contain flavours used to give a pleasant and often minty aroma. Flavours are prevalent allergens in toothpastes, and adverse reactions often present as perioral dermatitis or stomatitis. l-Carvone, a mint flavour found in spearmint oil, is one of these allergens. There are few studies on contact allergy to l-carvone, and some of them have indicated a positive relationship with oral lichenoid lesions.

Concepts: Eczema, Mentha, Mentha spicata, Mentha aquatica


‘Minor crops’ such as spearmint and peppermint are high added value crops, despite the fact that their production area is comparably small worldwide. The main limiting factor in mint commercial cultivation is weed competition. Thus, field experiments were carried out to evaluate the effects of weed interference on growth, biomass and essential oil yield in peppermint and spearmint under different herbicide treatments.

Concepts: Menthol, Herbs, Mentha, Peppermint, Mentha spicata, Mentha aquatica, Mentha longifolia, Mint chocolate