At the mention of peppermint, candy canes and ice cream comes to mind. But did you know that peppermint is also an age-old herbal medicine that has been used to treat a wide range of abdominal woes? The oil extracted from the peppermint plant contains a host of compounds, but the most abundant and perhaps the most pharmacologically important is menthol.
Studies have shown peppermint oil to be fairly effective at relieving
irritable bowel syndrome (IBS), a collection of symptoms that includes
abdominal pain and cramping, bloating, constipation and diarrhea that
affects 5 to 20 percent of the population. One explanation is that the
oil—especially the menthol—blocks calcium channels, which has the effect
of relaxing the “smooth” muscles in the walls of the intestines.
Recently, Alex Ford, a McMaster University researcher, concluded that
instead of popular over-the counter drugs, peppermint oil should be the
first line of defense against IBS.Peppermint can temporarily allay itching caused by insect bites, eczema and other lesions, including the rash of poison ivy. Peppermint tea can be used as a mouthwash for babies with thrush (yeast in the mouth) or for reducing nausea and vomiting during pregnancy, especially for women who want to avoid stronger medications.
Peppermint’s essential oil—menthol—is also
an ingredient in many conventional over-the-counter products, including
toothpaste, mouthwash, chewing gum, breath mints, chewing tobacco
substitutes, cough lozenges and various muscle pain ointments. Menthol
stimulates the nerves that sense cold, creating that familiar cooling
sensation, and inhibits those that react to painful stimuli, temporarily
relieving the pain of muscles and organs that are cramped and in spasm.
Your mouth also has some of these nerves, which is why products
containing menthol “taste” cool. And, even though the effect doesn’t
last long, sometimes even a brief reprieve from a hacking cough or
aching muscle can work wonders.
Menthol has also been shown helpful in
subduing many disease-producing bacteria, fungi and viruses, but because
stronger antimicrobials are available, is usually not the first choice
in treating serious infections. “Most of the (effective) species are
really from the family Lamiaceae, or mint family,” Pavel Kloucek, a
scientist at the Czech University of Life Sciences in Prague, told
Discovery News. Kloucek and his team have recently identified two other
mint family members—Mentha villosa and Faassen’s catnip—along with
another non-mint herb, bluebeard, as also have bacteria-busting
abilities. Moreover, essential oils for horseradish, garlic, hyssop,
basil, marjoram, oregano, winter savory and three types of thyme also
showed potent antimicrobial activity.
The researchers made the discovery while
testing the essential oils to determine how well they could, in vapor
form, kill the bacteria responsible for Listeria, Staph, E. coli,
Salmonella infections, and more. They are hopeful that peppermint oil
and others may soon be wafted in vapor form over food to inhibit
bacterial growth. Plant essential oils are lipophilic, meaning that they
gravitate towards fat, Kloucek explained. “And luckily, in the cell
membrane of bacteria, there is plenty of fat, which serves as a seal.
Essential oils are attracted to this fat and, as their molecules squeeze
in between the fat molecules, they cause leakage of the membrane.” This
leakage causes a meltdown that can eventually kill the bacteria.
The obvious problem to overcome in treating
foods with essential oils to prevent illness is the oils’ potent taste.
While strong mint flavor is desirable in a candy cane, it might not
work well with other foods. According to Kloucek and his team, the
solution is to carefully match the oil with the food. “To overcome
unwanted flavors, an essential oil with the best scent best fitting to
the taste of the treated product in the lowest possible concentration
should be used,” he said. “You will probably not use garlic essential
oil to treat grapes, but for some semi-finished meat products it can be
suitable.” Kloucek’s findings have been accepted for publication in the
journal Food Control.
Monique Lacroix, a professor at the
INRS-Institute Armand-Frappier in Quebec, told Discovery News that she
agrees “essential oils have a powerful antimicrobial property.” She
particularly liked Kloucek’s study because it addressed the volatile
nature of the oils by studying them in their vapor phase, as opposed to
direct application.
Some researchers now advise consumers to
eat a tablespoon or more of fresh peppermint, and other green herbs
daily. A fun way to enjoy peppermint, aside from eating that leftover
Christmas candy cane, is by placing peppermint leaves in an ice tray,
and then filling the tray with cold water, pushing down any mint leaves
that stick out. Put the tray in the freezer for several hours, and then
add the peppermint ice cubes to a glass of water, sparkling water, or
any other beverage that you enjoy having cold.