Abstract

THE HERBAL MEDICINAL PLANT PEPPERIMENT

Pathare Anisha Dhondibhau*, Pathare Dhanesh Gangaram, Nirgude Anisha Arun, Bhoir Rumani Mohan

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Abstract

Due to its numerous health advantages for human civilization, peppermint (Mentha piperita L.), a medicinal herb, has drawn increased interest from the food and pharmaceutical sectors.[1] Peppermint (Mentha × piperita L) is a perennial, glabrous, and strongly scented herb that belongs to the family Lamiaceae.[4] There is a lot of menthol in peppermint oil concentration. The oil also contains menthone and menthyl esters, particularly menthyl acetate. Dried peppermint typically has a volatile oil containing menthol, menthone, menthyl acetate, menthofuran, mentho-furan and 1,8-cineol.[3] It is cultivated in a temperate region of Europe, Asia, the United States, India, and Mediterranean countries due to its commercial value and distinct aroma.[4] In this study, two types of distillation systems were examined, namely the solar distillation system and the electrical energybased distillation system.[10] Mentha contains various constituents that are classified as peppermint essential oil (PEO) and non-essential components.[6] In addition to traditional food flavoring uses, M. × piperita is well recognized for its traditional use to treat fever, cold, digestive, anti-viral, anti-fungal, oral mucosa, and throat inflammation.[4]

Keywords: family, materials and methods, composition, therapeutic use.