Mentha Piperita, also known as Peppermint, is a herb with medicinal use dating back as far as 1000 B.C. It has been used for a broad range of remedies including colds, nausea, pain, and respiratory infections.

Biochemical Properties

Mentha Piperita is primarily composed of the compounds menthol and its ketone analog menthone. These compounds are what primarily gives peppermint its cooling odor and taste, by triggering the TRPM8 receptors throughout the body – thermoreceptors used by the body to detect cold temperature; this process is what causes the peppermint to feel “cool” without actually lowering the body temperature.

Menthol has shown to have several processes that may help the body manage pain:

  1. By providing a “cooling” sensation to counteract the feeling of inflammation.
  2. By supporting vasodilation to increase blood flow and oxygen delivery to the affected tissue.
  3. By binding to kappa-opioid receptors to induce a numbing effect.

Related Studies

Effect of peppermint and eucalyptus oil preparations on neurophysiological and experimental algesimetric headache parameters

Utilization of the Japanese Peppermint Herbal Water Byproduct of Steam Distillation as an Antimicrobial Agent

Dietary peppermint (Mentha piperita) extracts promote growth performance and increase the main humoral immune parameters (both at mucosal and systemic level) of Caspian brown trout (Salmo trutta caspius Kessler, 1877)

Pharmacology and preclinical pharmacokinetics of peppermint oil