A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.)

Abstract

Peppermint (Mentha piperita L.) is one of the most widely consumed single ingredient herbal teas, or tisanes. Peppermint tea, brewed from the plant leaves, and the essential oil of peppermint are used in traditional medicines. Evidence-based research regarding the bioactivity of this herb is reviewed. The phenolic constituents of the leaves include rosmarinic acid and several flavonoids, primarily eriocitrin, luteolin and hesperidin. The main volatile components of the essential oil are menthol and menthone. In vitro, peppermint has significant antimicrobial and antiviral activities, strong antioxidant and antitumor actions, and some antiallergenic potential. Animal model studies demonstrate a relaxation effect on gastrointestinal (GI) tissue, analgesic and anesthetic effects in the central and peripheral nervous system, immunomodulating actions and chemopreventive potential. Human studies on the GI, respiratory tract and analgesic effects of peppermint oil and its constituents have been reported. Several clinical trials examining the effects of peppermint oil on irritable bowel syndrome (IBS) symptoms have been conducted. However, human studies of peppermint leaf are limited and clinical trials of peppermint tea are absent. Adverse reactions to peppermint tea have not been reported, although caution has been urged for peppermint oil therapy in patients with GI reflux, hiatal hernia or kidney stones.

Investigation of the effects of peppermint (Mentha piperita) on the biochemical and anthropometric profile of university students

“…This tendency is manifested by increased body weight and the Mentha piperita has numerous pharmacological, cosmetic and alimental applications due to its ability to produce terpene and terpenoid compounds. This plant produces oils rich in menthol and flavonoids, making it economically very important (MARTINS et al, 1998;CARDOSO et al, 2001;McKAY;BLUMBERG, 2006;SOUSA et al, 2007).…”

“…The results were the presence of substances such as menthol, eugenol, thymol, flavonoids, terpenoids, eriotricin, luteolin and hesperidin rosmarinic, cinnamic and caffecic acids and other compounds that demonstrate antioxidant activity (McKAY;BLUMBERG, 2006;SAMARTH et al, 2007;DORMAN et al, 2009;SCHMIDT et al, 2009;YANG et al, 2010). López et al (2009) determined the effects of the genus Mentha (Mentha piperita and Mentha aquatica) extracts and observed protection of the PC12 cells against oxidative hydrogen-peroxide-induced stress.…”

Voltametria de Pulso Diferencial (VPD) em estado sólido de manchas de Cromatografia de Camada Delgada (CCD): um novo método de análise para fitoativos antioxidantes

“…1 Inúmeras atividades biológicas vêm sendo atribuídas a esse marcador, como propriedades antidepressiva, 2 hepatoprotetora, 3 anti-inflamatória, 4 antiangiogênica, 5 antitumoral, 6 antiretroviral 7 e antimutagênica. 8 Além disso, é reconhecido como um dos mais potentes fitoativos antioxidantes, 9 o que justifica uma gama de aplicações, incluindo produtos que vão de conservantes de alimentos e cosméticos, até medicamentos.…”

Optimization of UF-Feta cheese preparation, enriched by peppermint extract

“…1a, at low and medium levels of PE, increase in rennet level led to increase in WSPC (at the middle level of starter and ripening time), but by increasing PE level, (the procedure became reverse) during rising of rennet value, WSPC decreased. These changes were to some extent unusual, since peppermint has a good source of phenolic content (Sroka et al 2005;McKay and Blumberg 2006;Fadavi and Beglaryan 2010). This paradox may be due to the absorption of phenolic compounds of PE by some peptides (produced by rennet and starter during ripening) which not only neutralizes the phenolic compounds of PE, but also deactivates the phenolic compounds presented in cheese.…”

“…Peppermint is a plant with strong antioxidant activity (Sroka et al 2005;Fadavi and Beglaryan 2010) as well as antimicrobial, antiviral, antitumor, and some antiallergenic potential. Animal model studies have demonstrated several positive effects such as relaxation on gastrointestinal (GI) tissue, analgesic and anesthetic reactions in the central and peripheral nervous system, immunomodulating and chemopreventive functions (McKay and Blumberg 2006). To accept these benefits, the application of peppermint extract as an additive in the most consuming processed food has been proposed.…”