植物化学
门托
抗坏血酸
抗菌剂
薄荷醇
桉树醇
化学
樟脑
植酸
植物化学
传统医学
精油
食品科学
植物
生物
生物化学
医学
有机化学
作者
Shabbir Hussain,Maria Tanvir,Muhammad Ameen Ahmad,Khurram Shahzad Munawar
出处
期刊:LGU journal of life sciences
日期:2021-12-23
卷期号:5 (04): 241-258
被引量:3
标识
DOI:10.54692/lgujls.2021.0504188
摘要
Current studies were made to investigate the phytochemical, nutritional and medicinal importance of the mint plant. Mint plantgenerally contains menthol (40.7%), menthone (23.4%), methylacetate (0.7-23%), eucalyptol (1-13%), carveol (0.31%), piperitone (3.20%) and fiber (1.75%±0.1). The important nutritional contents include iron (0.262%), calcium (0.158%), phytic acid (0.00092%), proteins (0.6%), vitamin E (9.89±0.15%), ascorbic acid (0.96±0.06%) and axerophthol (0.426±0.05%). Mint is one of most familiar plants that iswidely cultivated throughout the planet. The plant finds immense importance in the pharmaceutical and food industry. The plant also finds colossal applicationsas antimicrobial,n anti-oxidant, anti-bacterial and anti-inflammatory agent. The promising capability of the plant towards the field of therapeutic drugs development has been widely investigated.
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