Mint (Mentha Spp.): A Natural Cooling Herb and A Fresh Approach to Herbal Medicine

Mentha, one of the genera of the Lamiaceae family, encompasses species that are subject to industrial cultivation and boast a well-established cultivation system. Moreover, numerous essential oil chemotypes possess a unique fragrant flavour due to the content of terpenes present in varying proportions. Mint extracts and essential oils obtained from them have shown good antimicrobial activity against a range of bacteria, fungi, and yeasts both in vitro and in different food matrices. The present review fully describes and analyses the cultivation of the genus Mentha, its chemical composition, and antimicrobial activity. Moreover, in terms of its natural origin along with antioxidant and antimicrobial activities, special attention was paid to products derived from mint as a promising substitute for artificial preservatives, aiming to establish a broad range of uses for extending the shelf life of both food ingredients and foods themselves. The techniques of cultivation of Mentha have a pronounced effect on its phytochemical composition. Extracts, as well as essential oils, demonstrate a wide spectrum of activity, which is closely related to their phytochemical composition. Health never goes out of fashion. Functional foods can prevent or lessen the symptoms of diseases. The world is becoming more interested in treatments from natural sources such as foods and medicinal plants. Herbal medicines have been in use for centuries by different cultures around the world for the treatment of various applications, including chronic pain, malaria, heart conditions, warts, skin diseases and bowel disorders.