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Peppermint antioxidants revisited

Riachi, L.G. and De Maria, C.A.B. · Food Chemistry · 2015

Meta-analysis / review
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Abstract

This review revisits the antioxidants of peppermint (Mentha piperita), relating its phenolic acids (rosmarinic, caffeic), flavones and flavanones and essential-oil terpenes to the antioxidant potential of peppermint tisane and oil.

Referenced for these plants

Peppermintbalm mintbrandy mintMentha × piperita

How to cite

Riachi, L.G. and De Maria, C.A.B (2015) 'Peppermint antioxidants revisited', Food Chemistry, 176, pp. 72-81. doi:10.1016/j.foodchem.2014.12.028

This reference is part of the evidence base for the Omnia Sana plant database. Source links open the original publication; Omnia Sana does not host third-party content.

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