Yi Dandan, Wang Zhiyong, Peng Mu
College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China.
Foods. 2025 Apr 3;14(7):1252. doi: 10.3390/foods14071252.
(L.) Britt., a multifunctional herbaceous plant, is widely used in traditional medicine and cuisine due to its rich array of bioactive compounds. To date, many key phytochemicals in have been identified, including volatile terpenoids (perillaldehyde, limonene,), flavonoids (luteolin, apigenin), and phenolic acids (rosmarinic acid derivatives), which exhibit significant antioxidant, anti-inflammatory, antiviral, anticancer, antibacterial, and blood sugar-lowering effects. Studies have shown that volatile oils, flavonoids, and phenolic acids in exert their effects in various experimental models. In food and industrial applications, shows innovative potential in functional foods, natural preservatives, and novel food additives, effectively extending food shelf life and providing antimicrobial protection. Moreover, research on the biology and genetic improvement of has provided new approaches to enhance its yield and bioactive content. Finally, this paper also discusses the safety and standardization issues of the plant, providing theoretical support for its widespread application.
（唇形科）薄荷，一种多功能草本植物，因其丰富的生物活性化合物而被广泛应用于传统医学和烹饪中。迄今为止，已鉴定出薄荷中的许多关键植物化学物质，包括挥发性萜类化合物（紫苏醛、柠檬烯）、黄酮类化合物（木犀草素、芹菜素）和酚酸（迷迭香酸衍生物），它们具有显著的抗氧化、抗炎、抗病毒、抗癌、抗菌和降血糖作用。研究表明，薄荷中的挥发油、黄酮类化合物和酚酸在各种实验模型中发挥作用。在食品和工业应用中，薄荷在功能性食品、天然防腐剂和新型食品添加剂方面显示出创新潜力，有效延长食品保质期并提供抗菌保护。此外，对薄荷生物学和遗传改良的研究为提高其产量和生物活性成分提供了新方法。最后，本文还讨论了该植物的安全性和标准化问题，为其广泛应用提供理论支持。
