Spearmint
Title: Spearmint
Additional Names: Green mint; curled mint
Literature References: Hardy perennial herb, Mentha spicata L., Labiatae. Medicinal portions include the dried leaves and tops and essential oil. Habit. Mediterrean region; cultivated in U.S. and Europe. Constit. Volatile oil (0.8-2.5%), flavonoids incl. thymonin. Botanical description and medicinal uses: J. Gruenwald et al., PDR for Herbal Medicines (Medical Economics, Montvale, 2nd Ed., 2000) pp 709-710. Extraction of volatile constituents and effect of drying method: M. C. Diaz-Maroto et al., J. Agric. Food Chem. 51, 1265 (2003).
 
Derivative Type: Volatile oil
CAS Registry Number: 8008-79-5
Additional Names: Oil of spearmint
Literature References: Obtained by steam distillation of flowering tops. Constit. Primarily carvone (~50%), (-)-limonene, 1,8-cineole.
Properties: Colorless, yellow or greenish-yellow liq; characteristic spearmint odor and taste. d2525 0.917-0.934. aD20 -48 to -59°. nD20 1.484-1.491. Very slightly sol in water; sol in equal vol 80% alcohol. Keep well closed, cool and protected from light.
Optical Rotation: aD20 -48 to -59°
Index of refraction: nD20 1.484-1.491
Density: d2525 0.917-0.934
 
Derivative Type: Spirit of spearmint
Literature References: An alcoholic soln contg per liter 100 ml oil of spearmint and the alcohol-soluble principles from 10 g coarsely powdered spearmint leaves previously macerated with water.
 
Use: As flavor in foods, dental products, chewing gum, pharmaceuticals.
Therap-Cat: Carminative.

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