Mentha spicata Linn. emend. Nathh. is medicinal plant
By Ashwani Kumar
| December 18th 2009 06:53 PM | Print
Scientific Name Mentha spicata Linn. emend. Nathh. syn. M. spicata var. viridis Linn; M. virdis Linn.
Used Part Whole shoot
Distribution Area It is cultivated in Indian gardens.
Common Uses . The leaves are given in fever and bronchitis and decoction is used as a lotion in aphthae. The herb is stimulatn, carminative and antispasmodic. For infentile troubles generally sweetened infusion is an excellent remedy. A distilled water is made which will relieve hiccough and flatulence as well as the giddiness of indigestion.
Green leaves of the plant are used for making chutney and for
flavouring culinary preparations, vinegar, jellies and iced drinks. The
herb is considered stimulant, carminative and antispasmodic. A soothing tea is brewed from the leaves and an alcoholic beverage (mint julep) is prepared from them and used as an antidote for poison. A sweetended infusion of the herb is given as a remedy for infantile troubles, vomiting in pregancy and hysteria. The leaves are used in fevers and bronchitis.The leaves have a characteristic, aromatic odour and a cooling sensation as in the case of peppermint. The dry flowers and leaves are boiled in water and a cup of tea is taken 2-3 times a day to treat tracheobronchitis and hypertension.
Similar crude drugs Mentha piperata Linn, Mentha sylvestris Linn. and Mentha arevensis Linn. Spearmint Oil produced in U.S.A. is derived mainly from Scotch Mint (M. cardiaca Gerard ex Baker) a species closely related toM. gentilis and considered to be a hybrid of M. arvensis and M. spicata .Russian oil is obtained probably from M. verticillata Linn. var. strabala Briq.; it contains : linalool, 50-60; cineol, 20; and carvone, 5-10%.
Pharmacological Effect The essential oil in mixture with peppermint and cornmint oils possessed potent antibacterial activity against Salmonella typhi.The antioxidant activity of the methanolic extract of spearmint has been reported to be less effective in stabilizing lard.
Exposure of herbs to microwaves reduces the microflora (Staphylococcus aureus, Bacillus cereus and coliforms) and in addition to loss of oil constituents, the composition of the volatile constituents also changes.
Others Spearmint Oil produced in U.S.A. for flavouring chewing gums, tooth pastes, confectionery and pharmaceutical preparations. The oil has not attained any commercial importance in India