CHAPTER 18: Mint – Mentha piperita (Peppermint), Mentha spicata (Spearmint), Mentha aquatica (Water Mint), Mentha arvensis (Corn, Field, Wild Mint, Japanese Mint, Marsh Mint)

Evidence of human use of the cooling fragrant mint species dates back 140 000 years according to archaeological findings. Ancient Sumerians, ancient Egyptians, Greco-Romans, Chinese and modern civilisations have utilised the various mints, and it grows on all continents. It is used fresh or dried, added to many dishes, but also to flavour sweets, chewing gums, toothpaste, mouthwashes and smoking products and as a fragrance in skin care products. Mint leaves and mint oil are used in both Western and Eastern cultures to soothe common ailments such as indigestion, nausea and headaches. Although there are almost 30 species of the Mentha genus used for culinary and/or medicinal purposes, regarding its bioactive properties, the focus is on M. piperita (peppermint), M. spicata (spearmint) and also M. aquatica (water mint) and M. arvensis, (corn mint, field mint, Japanese mint, marsh mint and wild mint). These species are reported in the peer reviewed literature to possess a large number of bioactive properties, which include antioxidant, anti-inflammatory, analgesic, glucose lowering, anti-diabetic, lipid lowering cardioprotective, neuroprotective, neurological, hepatoprotective, chemopreventive/anti-cancer, anti aging, anti-allergic and anti-microbial and larvicidal properties. There is also evidence of their benefit in the management of gastrointestinal and menstrual disorders.