Page 47 - Pharmacognosy-II (06-PG 303)

Peppermint

‫النعناع الفلفى‬
Peppermint E.P. 1984, is the dried leaves and flowering tops of Mentha piperita L, family Labiatae
(Lamiaceae), contains not more than 2% of its stems more than 3 mm in diameter and other foreign
organic matter. It yields not less than 0.5% of essential oil.

Macroscopic and Microscopic characters:

The Stems are quadrangular, erect, 1-3 mm thick, green-dark purple and smooth or nearly glabrous
with scattered hairs.
The leaves are opposite and decussate, frequently detached from stem, shortly petiolate (4-15 mm
long and grooved); ovate-lanceolate, 1-9 cm long and 0.5-5.0 cm wide with dark nearly glabrous
upper surface and light green hairy lower one; apex, acute; margin, sharply serrate.
Odour: characteristic aromatic.
Taste: aromatic followed by cold sensation.

Constituents:

1. The chief constituent of peppermint is volatile oil (about 0.7-1.5 % up to4%).
The chief constituents of the oil are: Menthol (50-60 %), Menthone (9-12 %), menthyl acetate,
menthyl isovalerianate, menthofuran, cineole, etc….

2. It contains also flavonoids, phenolic acids and condensed tannins (6-12 %), and other constituents.

Traditional uses
• Digestive disorders (dyspepsia, flatulence, colic, cramps, vomiting, nausea)
• Inhalation and oral doses for respiratory disorders (bronchitis, cough, colds, influenza)

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