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Peppermint: More than just another pretty flavor!

© Karyn Siegel-Maier

There are more than 25 true species of mint naturalized throughout Europe and North America that were well known to ancient cooks and medics. But in terms of herbal history, peppermint (Mentha x. Piperita) is a fairly new addition to the league of botanical medicines. Peppermint, a natural hybrid cross between M. aquatica (water mint) and M. spicata (spearmint), was first described in 1696 by English botanist John Ray (1628-1705), who discovered the pepper-flavored mint growing in a field. The herb soon revealed its capacity as a stomachic, antispasmodic, antimicrobic, and, of course, as a pleasant flavoring agent. Since its inception in the London Pharmacopoeia in 1721, this aromatic herb has been extensively cultivated for its essential oil, with the U.S. providing nearly 75 percent of the world's fresh supply.

The active constituent of peppermint, found in the leaves and flowering tops, is menthol (to three percent), and is the alcoholic component responsible for the plant's characteristic quality to produce a cooling sensation, as well as its medicinal properties. The presence of various esters, particularly menthyl acetate, impart the familiar minty aroma and flavor so familiar to us. The quality of peppermint oil is determined by its menthol content, which can vary considerably depending upon the region it is grown. American peppermint oil contains anywhere from 50 to 78 percent menthol, the English oil from 60 to 70 percent, and the Japanese oil nearly 85 percent.

Peppermint oil is well known for its ability to suppress symptoms of indigestion. In fact, that's why mint-flavored candies and liqueurs are popular after-dinner treats. The compounds of peppermint oil reduce spasms of the colon and intestinal tract, and, due to the presence of thymol and eugenol, balance oral and intestinal flora, thereby reducing fermentation of undigested food. The antispasmodic action of peppermint oil makes it useful in soothing menstrual cramps, and it is often used to treat irritable bowel syndrome (IBS). In a 1996 German double-blind, placebo-controlled trial, 45 subjects with IBS were treated with a combination of peppermint and caraway oils (90 mg to 50 mg) given as enteric-coated capsules. Pain symptoms, which were reported as being moderate to severe, significantly improved in 89.5 percent of the test group.

Peppermint oil is frequently given in enteric-coated capsules, particularly when treating IBS, diverticulitis, and other chronic intestinal disorders. The coating prevents the release of the oil's therapeutic agents before reaching the large intestine (colon). Otherwise, they would be absorbed in the stomach and never reach the targeted destination.

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