Detox Massage Oil
Product Code: VRINEO0006092  
Botanical Name Mentha piperita
Common Name Peppermint, mint, hortela, menta, menthe, mentha montana, nane Field Mint, Japanese Mint, Corn Mint, Podina.
Country of Origin USA principal supplier, England, France
Solubility Very soluble in Alcohol and slightly in water
Specific Gravity 0.900 - 0.916
Optical Rotation -10° to -30°
Refrective Index 1.460 - 1.467
PlantPart Flowering tops, green leaves not flowering.
Bland With Benzoin, lavender, eucalyptus, marjoram, lemon, rosemary.
Flash Point 89°C
Extraction Method Steam distilled.


Mint Oil is derived from a glabrous perennial plant with creeping rhizomes and is well known for its ability to ease indigestion & upset stomach. Blending well with one another, mint oil is commonly used for medicinal, culinary as well as cosmetic purposes. The menthol in mint can help clear sinuses and relieve cold symptoms. Mentha piperita, a sterile hybrid of the species M. aquatica L. and M. spicata, is probably the most important commercial aromatic herb in the world today from the standpoint of the size of the area cultivated for oil distillation. The peppermint leaves have a characteristic, sweetish, strong odor and an aromatic, warm, pungent taste, with a cooling aftertaste. Menthol essential oil is one of the most demanding oils in the cosmetics, health and food sectors. Perks of using Menthol oil is, it revitalizes the mind and body and gives a stimulating, invigorating and uplifted feeling.


Among several plants, Mentha piperita is one of the herbs most widely used worldwide, with a long history of safe use in medicinal preparations. Its leaf is used as a remedy for common cold, inflammation of the mouth, pharynx, liver, as well as disorders in the gastrointestinal tract such as nausea, vomiting, diarrhea, cramps, flatulence and dyspepsia. This plant possesses polyphenols that are highly effective antioxidants and are less toxic than the synthetic ones. This property makes it of great interest to the Food Industry, since the phenolic compounds retard the oxidative degradation of lipids improving the quality and nutritional value of food. The aim of this review is to show that several studies have demonstrated the presence of many different chemical compounds in Mentha piperita and their pharmacological effects. This plant has demonstrated the presence of a wide variety of bioactive compounds that represent a rich resource in phytochemicals of great interest to treat several pathologies. Some of the benefic biological effects show that this plant may play an important role as anti-oxidant, antinociceptive, anti-inflammatory, antimicrobial, anti-carcinogenic, antiviral, anti-allergic and antitumorigenic, indicating its utility in the prevention or treatment of several diseases. Furthermore, Mentha piperita is a promising plant that may offer low-cost alternative strategy for the use in Medicine and in food industry.

Color & Aroma

Color : Colorless, White.,

Aroma :


Carvone, dipentent, dihydrocarveol acetate, dihydrocarveol, limonene, Menthol


Having both therapeutic and medicinal applications, the extracted oil acts as a good stimulant, vermifuge & tonic and has anti-spasmodic, stomachic, diaphoretic, carminative, antifungal, antiviral, antibacterial, choleretic properties. Peppermint leaves carry menthol-rich volatile oils as well as tannins and bitters. Research has revealed this triad of compounds form a digestion improving cocktail that only nature could devise. Its oils sedate unhappy digestive tract nerves and reduce the shipment of nausea impulses to the brain. The tannins reduce any inflammation that might be present in the gut. The bitters increase the production. oil of M. piperita that produce anti-cancer activity inducing cell death, either by necrosis or apoptosis (in Caco-2 cell line). The cytotoxicity associated with essential oil has been attributed to various effects such as the production of reactive species, change in fluidity and membrane permeability, tubulin polymerization, imbalance in ion transport, and inhibition of protein function.

$ 2.85

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