• Journal of Oriental Neuropsychiatry
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• v.10 no.2
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• pp.47-57
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• 1999

Recently, essential oils are used for aromatherapy. Most essential oils are said to be anti-bacterial; some may be anti-viral or anti-fungal. I investigated the effects of peppermint pure essential oil on the heat shock-induced apoptosis in human astrocyte cell line CCF-STTGI. In previous studies, heat shock has been reported to induce the apoptosis or programmed cell death through the activation of caspase-3. We studied the heat shock-induced apoptosis through flow cytometry, DNA electrophoresis, and giemsa staining. Interestingly, these events were inhibited by pretreatment of peppermint pure essential oils in CCF-STTGl cells. Peppermint oil also inhibited the heat shock-induced apoptosis in primary cultured rat astrocytes. In addition, this Peppermint essential oil inhibited the heat shock-induced activation of caspase-3. These results suggest that peppermint pure essential oils may modulate the apoptosis through the activation of the interleukin-I -converting enzyme-like protease.

• Journal of Korean Academy of Oral Health
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• v.42 no.4
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• pp.210-215
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• 2018

Objectives: The main objectives of this study were to verify the antibacterial activity of two essential oils, lavender and peppermint, against dental caries and to review their synergistic effect when used in combination. Our results provide basic data for the evaluation of the use of these two substances towards the prevention and cure of dental caries. Methods: The sample solutions of lavender and peppermint oils were prepared in three different concentrations (30%, 50%, and 70% (v/v)) by diluting them with third-distilled water and Tween 20. Streptococcus mutans was selected as the bacterial species for testing. The disk diffusion method was used to measure the antibacterial activity of the sample solutions. For generating growth curves and measuring the number of clusters of the bacterial, the liquid medium-dilution method was used; the absorbance of the medium was measured at 600 nm after 3, 6, 12 and 24 hours. Results: When the antibacterial activity of the oils was tested via the disk diffusion method, the activity improved with increasing concentrations of all the sample solutions of peppermint, lavender, and the blend, but there was no significant difference between them with respect to the type of oil. In the growth curves of S. mutans, growth inhibition was observed after 12 hours. The inhibitory effect of 30% lavender oil on growth was 64.9% and 80.1% after 12 and 24 hours of treatment, respectively whereas that of peppermint oil was 71.3% and 80.1% after 12 and 24 hours of treatment, respectively. The inhibitory effect of the blended oil was 71.9% and 81.0% after 12 and 24 hours of treatment, respectively. Conclusions: Further research is still required in order to determine the efficacy of lavender and peppermint oils, as well as other essential oils, for wider use in preventing dental caries.

• Korean Journal of Agricultural Science
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• v.37 no.3
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• pp.373-376
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• 2010

Peppermint (Mentha piperita L.) belongs to a member of the mint family (Lamiaceae) and is widely used in food, cosmetics and medicines. This study was carried to investigate the variation of essential oil content and its composition during callus subculture of M. piperita. For callus induction from the leaf explant of peppermint, the basal medium was supplemented with various concentrations of 2, 4-D. The best callus induction rate (93%) of M. piperita. was obtained in MS medium containing 2 mg/l 2, 4-D. The induced peppermint callus maintained on Lin-Staba medium were studied during a period of 20th subcultures for the stability of essential oil production. Growth rates of peppermint callus increased during prolonged subculture. However, there was a progressive decrease of essential oil content and unstability of monoterpene productions when callus cultures were serially subcultured.

• Journal of Dairy Science and Biotechnology
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• v.36 no.3
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• pp.146-154
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• 2018

There are more than 25 species of Mentha plants, which are aromatic perennial herbs. Currently, these species are being widely used with great interest because of various clinical findings regarding their health benefits. This is due to the abundance of volatile compounds that could expedite environmental interactions such as protection against herbivores, parasites, pathogens, and so on. Therefore, in this study, the antimicrobial effect of Mentha piperita (peppermint) oil on Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis were investigated using the spot-on-lawn method. The results show that Mentha piperita (peppermint) oil exhibited antimicrobial activities against Bacillus cereus, Staphylococcus aureus, and Cronobacter sakazakii; however, it did not inhibit the growth of Salmonella Enteritidis. This shows that the antimicrobial effect of Mentha piperita (peppermint) oil is effective against both Gram-positive and Gram-negative bacteria. Hence, in the present study, Mentha piperita (peppermint) oil was shown to have strong antimicrobial activities; it could be used as a potential food additive for improving the quality of various milk-based products due to its various bioactive properties. Future studies should be conducted for manufacturing functional dairy products with the addition of peppermint oil to prevent and/or alleviate specific diseases.

• Korean journal of applied entomology
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• v.55 no.3
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• pp.223-233
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• 2016

In order to identify a new control measure for a sporadic insect pest, Pochazia shantungensis, 23 types of essential oils were screened for their repellent effects, with an olfactory test using a Y-tube olfactometer. Results indicated that 21 essential oils, except lemongrass oil and peppermint oil, did not show repellent activity against P. shantungensis. The repellent effect of peppermint oil was over 80%. When 0.1, 0.5, and $1{\mu}l$ of peppermint oil were used, the rate of repelling of P. shantungensis gradually increased, and was as high as 76.5% when $10{\mu}l$ was used. The main components of peppermint oil were 1,8-cineole, iso-menthyl acetate, menthone, and menthol, at 4.7, 8.0, 23.8 and 53.7%, respectively. When the three main components were mixed using a Y-tube olfactometer, a strong repellent effect (76.2%) was observed when $5{\mu}l$ was used. Peppermint oil showed a repellent and ovipositional repellent effect against P. shantungensis in the field. However, this activity persists only for a short period, and high concentrations can lead to phytotoxicity. Therefore, it is necessary to develop ideal formulations.

• Toxicological Research
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• v.30 no.4
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• pp.297-304
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• 2014

Peppermint (Mentha piperita) is a plant native to Europe and has been widely used as a carminative and gastric stimulant worldwide. This plant also has been used in cosmetic formulations as a fragrance component and skin conditioning agent. This study investigated the effect of peppermint oil on hair growth in C57BL/6 mice. The animals were randomized into 4 groups based on different topical applications: saline (SA), jojoba oil (JO), 3% minoxidil (MXD), and 3% peppermint oil (PEO). The hair growth effects of the 4-week topical applications were evaluated in terms of hair growth, histological analysis, enzymatic activity of alkaline phosphatase (ALP), and gene expression of insulin-like growth factor-1 (IGF-1), known bio-markers for the enhanced hair growth. Of the 4 experimental groups, PEO group showed the most prominent hair growth effects; a significant increase in dermal thickness, follicle number, and follicle depth. ALP activity and IGF-1 expression also significantly increased in PEO group. Body weight gain and food efficiency were not significantly different between groups. These results suggest that PEO induces a rapid anagen stage and could be used for a practical agent for hair growth without change of body weight gain and food efficiency.

• Korean Journal of Organic Agriculture
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• v.26 no.2
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• pp.259-268
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• 2018

The study investigated the efficacy of four different essential oils on the repellent responses of large black chafer (Holotrichia parallela) Motschulsky (Coleoptera: Scarabaeidae) in organic pear (Pyrus pyrifolia) orchards. Cinnamon, pine, peppermint, and eucalyptus oils were used, and the behavioral responses and repellent effects against H. parallela were investigated under laboratory and field conditions. Adult beetle responses to different oils were examined using a Y-tube olfactometer in the laboratory and four absorbent blocks with each oil in the field. The repellent responses rates of H. parallela were 100% for cinnamon oil; however, only 67% of adult beetles avoided peppermint and eucalyptus oil in the Y-tube olfactometer bioassay. In the field tests, the least damage to leaves was observed on trees treated with cinnamon oil, whereas the most damage was observed in the control (non-treated) trees and those treated with peppermint oil, followed by eucalyptus and pine oil. Therefore, cinnamon oil can be used as a repellent to avoid damage form large black chafers in organic pear orchards.

• Korean Journal of Adult Nursing
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• v.16 no.1
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• pp.135-145
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• 2004

Purpose: The purpose of this study was to examine the effects of aroma oil inhalation using peppermint and bergamot on nausea vomiting and anorexia in cancer patients receiving chemotherapy. Method: Study subjects were 30 patients who had experienced nausea and vomiting when they had been hospitalized in K university hospital located in D city after receiving more than two Cisplatin combination chemotherapy treatments. Among them 15 patients were in the experimental group doing aroma oil inhalation and the other 15 patients were in the control group without aroma oil inhalation. The data were collected from February 1, 2002 to May 17, 2002. The data were analyzed with SPSS WIN 10.0 program using frequency, percentage, $x^2$-test, t-test, Repeated Measures ANOVA. Result: 1) The degree of nausea and vomiting in the experimental group with aroma oil inhalation using peppermint and bergamot were significantly lower than that of the control group. 2) The degree of anorexia in the experimental group with aroma oil inhalation using peppermint and bergamot were significantly lower than that of the control group. Conclusion: aroma oil inhalation was effective for relieving patients' nausea vomiting and anorexia receiving chemotherapy. Therefore, it is proposed that aroma oil inhalation should be applied as a supportive nursing arbitration method to relieve patients' nausea vomiting and anorexia who are receiving chemotherapy.

• Korean Journal of Hospice Care
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• v.4 no.2
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• pp.42-51
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• 2004

Purpose: The purpose of this study was to examine the effects of aroma oil inhalation using peppermint and bergamot on nauseaㆍvomiting and anorexia in cancer patients receiving chemotherapy. Method: Study subjects were 30 patients who had experienced nausea and vomiting when they had been hospitalized in K university hospital located in D city to receiving more than two Cisplatin combination chemotherapy. Among them 15 patients were in the experimental group doing aroma oil inhalation and the other 15 patients were in the control group without aroma oil inhalation. The data were collected from February 1, 2002 to May 17, 2002. The data were collected from February 1, 2000 to May 17, 2002. The data were analyzed with SPSS WIN 10.0 program using frequency, percentage, X2-test, t-test, Repeated Measures ANOVA. Result: 1)The degree of nauseaㆍvomiting on the experimental group with aroma oil inhalation using peppermint and bergamot were significantly lower than that of the control group. 2)The degree of anorexia on the experimental group with aroma oil inhalation using peppermint and bergamot were significantly lower than that of the control group. Conclusion: aroma oil inhalation was effective for relieving patients' nauseaㆍvomiting and anorexia receiving chemotherapy. Therefore, it is proposed that aroma oil inhalation should be applied as a supportive nursing arbitration method to relieve patients' nauseaㆍvomiting and anorexia who are receiving chemotherapy.

• Journal of Dairy Science and Biotechnology
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• v.37 no.2
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• pp.102-107
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• 2019

The objective of this study was to evaluate the organoleptic profiles of Kefir and yogurt supplemented with Mentha piperita's (peppermint) oil. The organoleptic profiles of Kefir and yogurt were evaluated by 15 trained panelists between 20 to 50 years of age. The products of Kefir and yogurt were prepared with Mentha piperita's oil at concentrations of 0%, 0.1%, 0.3%, 0.5%, and 1.0%. Taste, color, and overall acceptability scores were the same or lower in Kefir supplemented with 0.1%, 0.3%, 0.5%, or 1.0% Mentha piperita's oil than the control group (0%). The scores of all categories were higher for yogurt containing 0.1% Mentha piperita's oil than the control group. Taste, color, and overall acceptability decreased in proportion to the added amount of Mentha piperita's oil. Further studies are needed to evaluate the functionalities and effectiveness of Mentha piperita's oil in promoting human health.