Recent advances in genus <i>Mentha</i>: Phytochemistry, antimicrobial effects, and food applications

Abstract The genus Mentha (mint) belongs to the Lamiaceae family, which includes 25 to 30 species. The species of this genus have been known for their medicinal and aromatherapeutic properties since ancient times and possess a significant economical and commercial reputation. Several species of Mentha are widely used in culinary and traditional medicines in many parts of the world. Essential oils from Mentha species have been commonly used as flavoring substance in beverages, providing a “fresh‐like” aroma and taste. Chemical analyses of Mentha species have yielded a number of important phytocompounds belonging to different classes, such as organic acids, flavonoids, sterols, alkaloids, lignans, hydrocarbons, fatty acids, tocopherols, proteins, free sugars, etc. Moreover, the main compounds in mints are essential oils, phenolics, and flavonoids. This review reports the available information on the present status (literature up to early 2020) of the Mentha species and summarizes the chemical constituents, traditional and culinary uses, cultivation, and biological properties. In addition, comprehensive analysis of the antibacterial studies conducted on Mentha species is represented. In effect, Mentha species have been presented here as a viable alternative source of many biological and chemically active compounds which are already known to be of great economic, pharmaceutical, and nutritional importance.

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