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Dr. Duke's Phytochemical and Ethnobotanical Databases
U.S. Department of Agriculture
  1. Home
  2. Mentha x piperita

Mentha x piperita (Lamiaceae)

Common Names
Peppermint
How this plant is used
Generally Recognized as Safe
Subspecies
nothosubsp. piperita
View the list of ubiquitous chemicals
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List of plant chemicals.
Click on column headings to sort table by that column. *Unless otherwise noted all references are to (Duke, 1992)
Chemical Name Activity Count Plant Part Low Parts Per Million High Parts Per Million Standard Deviation Reference
THIAMIN 31 Leaf 12.1 0.79 Pedersen, M. 1987. Nutritional Herbology. Pederson Publishing. Bountiful, Utah. 377 pp.
THIAMINE 0 Leaf 2.0 12.1 1.68 *
THREONINE 4 Leaf 1540.0 7215.0 -0.86 USDA's Ag Handbook 8 and sequelae)
THYMOL 71 Essential Oil *
TIN 4 Leaf 2.0 11.0 -0.55 *
TRANS-BETA-FARNESENE 2 Essential Oil *
TRANS-PIPERITOL 0 Leaf 0.5 5.0 -0.56 Duke, J. A. Writeups or information summaries on approximately 2,000 economic plants, USDA, ARS, Beltsville, MD 20705.
TRANS-ROSE-OXIDE 0 Plant 0.0 0.1 Duke, J. A. Writeups or information summaries on approximately 2,000 economic plants, USDA, ARS, Beltsville, MD 20705.
TRYPTOPHAN 29 Leaf 580.0 2715.0 -0.30 USDA's Ag Handbook 8 and sequelae)
TYROSINE 8 Leaf 1130.0 5295.0 -0.75 USDA's Ag Handbook 8 and sequelae)
VALINE 3 Leaf 1870.0 8760.0 -1.10 USDA's Ag Handbook 8 and sequelae)
VANILLIN 28 Leaf 0.0 0.0 Duke, J. A. Writeups or information summaries on approximately 2,000 economic plants, USDA, ARS, Beltsville, MD 20705.
VIRIDIFLOROL 1 Leaf 1.0 15.0 -0.65 Duke, J. A. Writeups or information summaries on approximately 2,000 economic plants, USDA, ARS, Beltsville, MD 20705.
VITAMIN-B-6 0 Leaf 1.3 6.0 *
WATER 0 Leaf 851000.0 0.22 *
XANTHOMICROL 3 Leaf *
ZINC 77 Leaf *
View the list of ubiquitous chemicals
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List of plant activities.
Click on column headings to sort table by that column. *Unless otherwise noted all references are to (Duke, 1992)
Activity Chemical Count Reference
AntiNF-kB 2 *
Antinitrosaminic 6 Ki Soon Rhee. Oilseed Food Ingredients Used To Minimize Oxidative Flavor Deterioration in Meat Products. Phenolic Compounds in Food and Their Effects on Health, Ch.18.
Antinitrosating 1 *
Antinitrosic 1 Martindale's 28th
Antinociceptive 6 Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antinyctalopic 1 *
Antiobesity 7 Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antiodontalgic 2 Martindale's 28th
Antionychyotic 1 *
Antiophidic 2 Economic & Medicinal Plant Research, 5: 363.
Antiorchitic 1 Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp.
Antiosteoarthritic 2 Werbach, M. 1993. Healing with Food. Harper Collins, New York, 443 pp.
Antiosteoporotic 8 *
Antiotitic 2 Martindale's 28th
Antiototic 1 Davies, S., and Stewart, A. 1990. Nutritional Medicine. Avon Books, New York. 509pp.
Antioxidant 33 Jim Duke's personal files.
Antioxidant (LDL) 3 *
Antioxidant? 2 *
Antiozenic 1 *
Antipapillomic 1 *