Post by oldmainebear on Dec 28, 2008 13:50:44 GMT -6
A New Use for an Old Favorite
Dec. 24, 2008 -- New studies on peppermint, the key flavoring in traditional candy canes, reveal the herb may do everything from kill germs to treat digestive troubles.
Some researchers now advise consumers to eat a tablespoon or more of fresh peppermint, and other green herbs, daily.
Peppermint oil, found in most candy canes, also appears to have health benefits. A recent British Medical Journal study, led by McMaster University researcher Alex Ford, concludes that peppermint oil should be the first line of defense against irritable bowel syndrome, a condition characterized by abdominal pain and irregular bowels that affects between 5 to 20 percent of the population.
Peppermint oil, and other potent essential oils, may even one day be wafted in their vapor form over food to prevent the growth of bacteria.
"Most of the (effective) species are really from the family Lamiaceae, or mint family," Pavel Kloucek, a scientist at the Czech University of Life Sciences in Prague, told Discovery News.
Kloucek and his team analyzed several essential oils to see how well they could, in vapor form, kill the bacteria responsible for Listeria, Staph, E. coli, and Salmonella infections, and more.
While peppermint's germ-killing powers have been previously documented, the new study is the first to report the antimicrobial activity of two other mint family members -- Mentha villosa and Faassen's catnip -- along with another non-mint herb, bluebeard.
Essential oils for horseradish, garlic, hyssop, basil, marjoram, oregano, winter savory, and three types of thyme also showed potent bacteria-busting abilities.
The findings have been accepted for publication in the journal Food Control.
Kloucek explained that plant essential oils are lipophilic, meaning that they gravitate towards fat.
"And luckily, in the cell membrane of bacteria, there is plenty of fat, which serves as a seal," he said. "Essential oils are attracted to this fat and, as their molecules squeeze in between the fat molecules, they cause leakage of the membrane."
Like water poured on the wicked witch in The Wizard of Oz, the leakage causes a meltdown that can eventually kill the bacteria.
If foods were treated with essential oils to prevent illness, the obvious problem to overcome is the oils' potent taste. While strong mint flavor is desirable in a candy cane, it might not work well with other foods. The solution, according to Kloucek and his team, is to carefully match the oil with the food.
"To overcome unwanted flavors, an essential oil with the best scent best fitting to the taste of the treated product in the lowest possible concentration should be used," he said. "You will probably not use garlic essential oil to treat grapes, but for some semi-finished meat products it can be suitable."
Monique Lacroix, a professor at the INRS-Institute Armand-Frappier in Quebec, told Discovery News she agrees that, "essential oils have a powerful antimicrobial property." She particularly liked Kloucek's study because it addressed the volatile nature of the oils by studying them in their vapor phase, as opposed to direct application.
Dec. 24, 2008 -- New studies on peppermint, the key flavoring in traditional candy canes, reveal the herb may do everything from kill germs to treat digestive troubles.
Some researchers now advise consumers to eat a tablespoon or more of fresh peppermint, and other green herbs, daily.
Peppermint oil, found in most candy canes, also appears to have health benefits. A recent British Medical Journal study, led by McMaster University researcher Alex Ford, concludes that peppermint oil should be the first line of defense against irritable bowel syndrome, a condition characterized by abdominal pain and irregular bowels that affects between 5 to 20 percent of the population.
Peppermint oil, and other potent essential oils, may even one day be wafted in their vapor form over food to prevent the growth of bacteria.
"Most of the (effective) species are really from the family Lamiaceae, or mint family," Pavel Kloucek, a scientist at the Czech University of Life Sciences in Prague, told Discovery News.
Kloucek and his team analyzed several essential oils to see how well they could, in vapor form, kill the bacteria responsible for Listeria, Staph, E. coli, and Salmonella infections, and more.
While peppermint's germ-killing powers have been previously documented, the new study is the first to report the antimicrobial activity of two other mint family members -- Mentha villosa and Faassen's catnip -- along with another non-mint herb, bluebeard.
Essential oils for horseradish, garlic, hyssop, basil, marjoram, oregano, winter savory, and three types of thyme also showed potent bacteria-busting abilities.
The findings have been accepted for publication in the journal Food Control.
Kloucek explained that plant essential oils are lipophilic, meaning that they gravitate towards fat.
"And luckily, in the cell membrane of bacteria, there is plenty of fat, which serves as a seal," he said. "Essential oils are attracted to this fat and, as their molecules squeeze in between the fat molecules, they cause leakage of the membrane."
Like water poured on the wicked witch in The Wizard of Oz, the leakage causes a meltdown that can eventually kill the bacteria.
If foods were treated with essential oils to prevent illness, the obvious problem to overcome is the oils' potent taste. While strong mint flavor is desirable in a candy cane, it might not work well with other foods. The solution, according to Kloucek and his team, is to carefully match the oil with the food.
"To overcome unwanted flavors, an essential oil with the best scent best fitting to the taste of the treated product in the lowest possible concentration should be used," he said. "You will probably not use garlic essential oil to treat grapes, but for some semi-finished meat products it can be suitable."
Monique Lacroix, a professor at the INRS-Institute Armand-Frappier in Quebec, told Discovery News she agrees that, "essential oils have a powerful antimicrobial property." She particularly liked Kloucek's study because it addressed the volatile nature of the oils by studying them in their vapor phase, as opposed to direct application.