Spearmint (Mentha spicata) is commonly known as mint. It is a native plant to Europe. Besides confectionary use, spearmint is traditionally used common cold, cough, digestive issues etc. Spearmint is also beneficial for managing Polycystic Ovarian Syndrome (PCOS), acne, hair growth etc.

Spearmint leaf is rich in flavonoids, menthol, caffeic acid etc. The main active ingredient includes L-carvone and limonene.

Health Benefits:

1. Chronic Disease Management

With its anti-dermotophytic, anti-microbial, antioxidative and anti-inflammatory properties, Spearmint, particular in the essential oil form, is proven to be effective in controlling bacterial infections. Spearmint is therefore, highly beneficial in the management of chronic diseases such as Alzheimer’s Disease and overweight.

Figure 1: The effect of Spearmint (Mentha Spicata) and Carvone on Biofilm (bacterial) inhibition

2. Brain Health

Research shows 30 days of Spearmint extract supplementation improves in memory, attention, and speed of thinking in individuals aged 50 and 70 years.

Table 1: The effect of Spearmint (extract) supplementation on Cognition

3. Digestive Health

With its antiemetic, antispasmodic and diuretic properties, studies show Spearmint supplementation is effective in treating fever, headache and digestive discomfort.

Usage:

Food and beverage as well as Health Supplement

Reference:

1. Ali-Shtayeh et al. 2019, “Biological Properties and Bioactive Components of Mentha spicata L. Essential Oil: Focus on Potential Benefits in the Treatment of Obesity, Alzheimer’s Disease, Dermatophytosis, and Drug-Resistant Infections”, Evidence-based Complementary and Alternative Medicine, pp. 1-11
2. Nieman et al. 2015, “Tolerance, bioavailability, and potential cognitive health implications of a distinct aqueous spearmint extract”, Functional Foods in Health and Disease, vol. 5 (5), pp. 165 – 187
3. Abayechaw, D. & Yoseph, T. 2021, “Review on Health Benefits of Spearmint (Mentha spicata L.) and Its Inter-cropping Advantage with Maize (Zea mays L.)”, Journal of Nutrition and Food Processing, vol. 4 (6), pp. 1-6