In vitro -based studies have also demonstrated the potential anti-depressant effects of mint extracts (Lopez et al. In addition, mint has been shown in clinical trials to treat headaches through analgesic properties, reduce painful muscle spasms in patients undergoing endoscopy of the upper and lower gastrointestinal (GI) tract, and reduce abdominal pain and dyspepsia (McKay and Blumberg 2006). Aqueous infusions obtained from mint leaves have long been used to treat anorexia, hypertension, and many spasmolytic and gastrointestinal problems (Mimica-Dukic and Bozin 2008). These products are now commercially available in the deflavored form. Extracts of rosemary and sage are routinely used to control oxidation of food lipids (Zheng and Wang 2001 Shahidi and Zhong 2010). Members of the Lamiaceae family such as mint, basil, rosemary, sage, savory, oregano, and thyme, are particularly well known for their use in food and traditional medicine (Park 2011). Spices and herbs are known to serve as powerful antioxidants. High performance liquid chromatography with online tandem electrospray ionization mass spectrometry (HPLC/ESI-MS/MS) analysis of the extracts revealed that rosmarinic acid was the major phenolic compound present in both mint samples. However, Medina mint was a more potent antioxidant than the Hasawi mint. Both varieties exhibited notable antioxidant activities and inhibition of LDL cholesterol oxidation, DNA scission and COX-2 gene expression at transcriptional level. Results showed that the soluble phenolics had a higher phenolic content and antioxidant activity than the insoluble-bound extracts and aqueous infusions in most of the assays. Furthermore, the potency of the mint extracts in the inhibition of radical-induced DNA scission, human low-density lipoprotein (LDL) cholesterol oxidation, formation of thiobarbituric acid reactive substances (TBARS) in a cooked ground meat system and LPS (lipopolysaccharide)-stimulated cyclooxygenase-2 ( COX-2) expression in J774A.1 mouse macrophage cells were monitored. Soluble and insoluble/bound phenolic compounds and an aqueous infusion of two mint species (Medina and Hasawi), were tested for their total phenolic content, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonate (ABTS) and 1,1-diphenyl-2picrylhydrazyl (DPPH) radical scavenging activity, iron (III) reduction, iron (II) chelating and oxygen radical absorbance capacity (ORAC).
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