Theoretical introduction:

Name Biological Family Parts Active Constituents

Name Used
Peppermint Mentha piperita Labiatae leaves V.O: l.5%, containing menthol, menthone and menthyl
acetate as the major components.Flavonoids;
(menthoside&rutin).miscellaneous; (rosmarinic acid,
azulenes, choline, carotenes )
Buchu Barosma betulina leaves V.O: diosphenol, pulegone, 8mercapto-p-menthan-3-
Rutaceae one,
(responsible for odour). Flavonoids
(rutin, diosmin, hesperidin, quercitin) tannin and
mucilage.
Clove Eugenia Flowers V.O, 60 to 90 % eugenol, which is the source of its
caryophylla Myrtaceae anesthetic and antiseptic properties.

Chamomile Anthemis nobilis Flowers V.O (1-2%) containing alpha-

Compositae bisabolol, alpha-bisabolol oxides A & B, and matricin
(usually converted to chamazulene).
Other constituents (bioflavonoids apigenin, luteolin,
and quercetin).
Fennel Foeniculum Umbelliferae Fruits V.O: terpenoid anethol, in addition to fenchone and
vulgare anisaldehyde.
Coriander Coriandrum Fruits V.O: D-(+)-linalool (coriandrol), including among
sativum Umbelliferae others borneol, pcymene, camphor, geraniol. The
unusual smell is caused by the trans-tridec-2-enale
content.

Fatty oil (petroselic acid, oleic acid, linolenic

acid).coumarins:
(umbelliferone, scopoletine.

Cinnamon Cinnamomum Lauraceae Bark V.O: (0.5 – 1 %)cinnamicaldehyde, ugenol, tannin and
zeylanicum mucilage.
Cassia Cinnamomum Lauraceae Bark V.O (1-2 %) cinnamic aldehyde, cinnamyl acetate,
cassia phenylpropyl acetate, tannin and mucilage.