Mint Water - The Science Behind the Tradition !

Authors

  • Khawla S.H. Al-Haddad School of Food Biosciences, University of Reading, Reading, England
  • Rasha A.S. Al-Qassemi School of Food Biosciences, University of Reading, Reading, England
  • R.K. Robinson School of Food Biosciences, University of Reading, Reading, England

DOI:

https://doi.org/10.3923/pjn.2003.262.263

Abstract

When cultures of three common pathogens, namely Salmonella infantis, Salmonella hadar and Pseudomonas aeruginosa were added individually to a commercial sample of Mint Water at levels of ~ 500 colony-forming units ml-1, no viable cells could be detected after 10 minutes exposure. It is suggested that D-carvone is the active ingredient and that there is a sound scientific basis for the use of this traditional Middle Eastern remedy for bacterial infections.

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Published

15.06.2003

Issue

Vol. 2 No. 4 (2003)

Section

Research Article

License

Copyright (c) 2003 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Al-Haddad, K. S., Al-Qassemi, R. A., & Robinson, R. (2003). Mint Water - The Science Behind the Tradition !. Pakistan Journal of Nutrition, 2(4), 262-263. https://doi.org/10.3923/pjn.2003.262.263