Mint Essential Oil Research Articles

POTENTIAL USE OF SOME PLANT EXTRACTS AND ESSENTIAL OILS TO CONTROL GREATER WAX MOTH, Galleria mellonella LINNAEUS AND ITS SELECTIVITY IN RELATION TO HONEY BEES

The use of synthetic insecticides is one of the most widely used strategies to control wax moth infestations. However, toxicity to bees and contamination of their products have been considered to be consequences of insecticide residues, increasing the risk of hazards to human health and environment. Here, we evaluated the application of plant extracts and essential oil would be selective against the honey bees Apis cerana indica L. without compromising the control of the wax moths Galleria mellonella. In that, peppermint oil (1.25%) and Azadirachta indica (3%) caused 53.33% and 40.00% mortality. Whereas, eucalyptus oil (1.25%), Ocimum tenuiflorum (3%) extract caused 33% wax moth mortality. But in contact toxicity, peppermint oil and eucalyptus oil (5%) caused highest larval mortality 80% and 72.38%, O. tenuiflorum at 10% concentration recorded 56.19% mortality. In repellence bioassay, peppermint oil (1.25%) and A. indica (3%) caused 100% repellence. Whereas, at 10% concentration only O. tenuiflorum caused 100% repellence. Furthermore, O. tenuiflorum (10%), A. indica (10%), peppermint oil (2.5%) and eucalyptus oils (2.5%) did not kill honeybee but did exhibit insecticidal and repellent activities against the larvae and adults of wax moth. By exhibiting desirable levels of selectivity against A. cerana indica and providing relevant control levels against wax moths, the application of O. tenuiflorum leaf extracts and pepper mint essential oil represents a desirable tool to replace the use of synthetic insecticides against wax moths in weak honey bee colonies as well as in stored honey bee combs.

Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita).

Having no adverse effects on the consumer's health, causing zero or minimal damage to the environment, and maintaining the nutritional quality of the product are too important criteria for food packaging materials. Edible biofilm packaging techniques are successful to meet many of these features. To strengthen this claim, rainbow trout (Oncorhynchus mykiss) fillets were coated with an edible film solution (obtained from quinoa starch), which attracted a lot of attention in terms of nutritional value. The prepared biofilm solutions were applied in four different groups (control, quinoa, quinoa + black seed oil, and quinoa + mint oil) and stored in refrigerator conditions (4 ± 1 °C) for 15 days. Microbiological (total aerobic mesophilic bacteria, psychrophilic bacteria, Pseudomonas, lactic acid bacteria, and Enterobacteriaceae) and chemical analyses (TBARS, TVB-N, pH) were performed on certain days of storage. At the end of the study, it was stated that coating fish fillets with edible quinoa, which was enriched by black cumin and mint essential oils, had positive chemical and microbiological results. The highest value for pH was 7.03 ± 0.09 obtained in the control group. It was found that black seed oil has antimicrobial specifications via slowing the microorganism development and prolongs the storage time. The TVB-N value was below the consumable limit value (25 mg/100 g) in the treatment groups and the TBARS value was lowest (1.62 ± 0.21 μmolMA/kg) in the black seed oil group. Consequently, it is suggested that black seed oil may be used on trout fillets to prolong storage time.

Antimicrobial and Toxic Effects of Boswellia serrata Roxb. and Mentha piperita Linn. Essential Oils on Vaginal Inhabitants.

Commercial essential oils (EOs) of incense, Boswellia serrata Roxb, and mint, Mentha piperita L., were investigated against vaginal bacterial and Candida albicans isolates for antimicrobial potential and safety use. The antimicrobial activity of EOs was investigated through a double-dilution micro-plate assay. A brine shrimp assay was used for the determination of toxicity, while the determination of the chemical composition of EOs was carried out using GS-MS. Obtained minimal inhibitory (MIC) and minimal bactericidal concentration (MBC) point to the activity of mint essential oil (EO) against the multi-resistant P. aeruginosa isolate (MIC/MBC at 6.25 µL/mL), while MIC and MBC values for other isolates were reached at higher concentrations (25-50 µL/mL). According to the toxicity assay, the incense EO reached the LC50 value at 3.07 µL/mL, while mint EO showed higher toxicity at lower concentrations (0.5 µL/mL) and the LC50 could not be determined. The highest antimicrobial potential was obtained for incense against P. aeruginosa. Although the toxicity assay showed high toxicity of mint EO to the eggs of aquatic crustaceans Artemia salina, further testing of EO toxicity is proposed, for example on healthy cell-lines. According to the GC/MS spectrometry, the most represented components of mint EO were the oxygenated hydrocarbons L-menthone (20.86%) and menthol (31.86%), and they could be proposed for further antimicrobial and toxicity investigation.

FEATURES OF OBTAINING MEDICINAL PLANT RAW MATERIALS AND ESSENTIAL OIL OF MINT MENTHA PIPERITA AND AGASTACHE RUGOSA (LAMIACEAE FAMILY)

The article considered the ability to grow mint mentha piperita and Agstache rugosa in laboratory conditions. The extraction of essential oil from Mint mentha piperita and Agastache rugosa and its chemical composition were determined. The amount of essential oil was studied using spectrophotometer and NMR spectroscopy methods. The essential oil of mentha piperita and Agastache rugosa Mint has been considered relatively. The quality, chemical composition, and physical parameters of mint essential oils were studied, and their differences were determined. The study of the relative physical and chemical composition of essential oils obtained from Mint mentha piperita and Agastache rugosa by NMR spectroscopy and spectrophotometry methods. Essential oil from Mint mentha piperita and Agastache rugosa can be used in everyday life and in industrial, agricultural, and medical industries. The amount of chemical compounds was determined on the scales of two types of mint Mentha piperita and Agastache rugosa: flavanoids, menthol, saponins, polysaccharides, coumarins, tannins. The composition of the essential oil was determined by methods of spectrophotometry, NMR spectroscopy. In this regard, the optical density of mint was determined by the method of spectrophotometry. Organoleptic parameters (surface, color, smell, taste) of the resulting.

Electronic Nose Analysis and Statistical Methods for Investigating Volatile Organic Compounds and Yield of Mint Essential Oils Obtained by Hydrodistillation

A major problem associated with the development of medicinal plant products is the lack of quick, easy, and inexpensive methods to assess and monitor product quality. Essential oils are natural plant-derived volatile substances used worldwide for numerous applications. The important uses of these valuable products often induce producers to create fraudulent or lower quality products. As a result, consumers place a high value on authentic and certified products. Mint is valued for essential oil used in the food, pharmaceutical, cosmetic, and health industries. This study investigated the use of an experimental electronic nose (e-nose) for the detection of steam-distilled essential oils. The e-nose was used to evaluate and analyze VOC emissions from essential oil (EO) and distilled water extracts (DWEs) obtained from mint plants of different ages and for leaves dried in the shade or in the sun prior to hydrodistillation. Principal component analysis (PCA), linear discriminant analysis (LDA), and artificial neural networks (ANN) were performed on electrical signals generated from electronic nose sensors for the classification of VOC emissions. More accurate discriminations were obtained for DWEs sample VOCs than for EO VOCs. The electronic nose proved to be a reliable and fast tool for identifying plant EO. The age of plants had no statistically significant effect on the EO concentration extracted from mint leaves.

Microencapsulation of corn mint (Mentha arvensis L.) essential oil using spraydrying technology

The objective of this study was to investigate the factors affecting the microencapsulation process of corn mint (Mentha arvensis L.) essential oil using the spray drying method. Different impact factors were evaluated including concentration of maltodextrin (20-30%), concentration of essential oils (0.5-2.0%), homogenization method, inlet temperature (130-150°C), and feed flow rate (4 -10 mL/min). The suitable conditions were the wall material concentration of 25% (w/ w), essential oil concentration of 1.5% (w/w), using rotor-stator blend, the temperature of 140°C, and feed flow rate of 8 mL/min. The microencapsulation efficiency, the microencapsulation yield and spray-drying yield were 98.9%, 68.6%, and 84.8%, respectively.

Genetic Manipulation of Biosynthetic Pathways in Mint.

In recent years, the study of aromatic plants has seen an increase, with great interest from industrial, academic, and pharmaceutical industries. Among plants attracting increased attention are the Mentha spp. (mint), members of the Lamiaceae family. Mint essential oils comprise a diverse class of molecules known as terpenoids/isoprenoids, organic chemicals that are among the most diverse class of naturally plant derived compounds. The terpenoid profile of several Mentha spp. is dominated by menthol, a cyclic monoterpene with some remarkable biological properties that make it useful in the pharmaceutical, medical, cosmetic, and cleaning product industries. As the global market for Mentha essential oils increases, the desire to improve oil composition and yield follows. The monoterpenoid biosynthesis pathway is well characterised so metabolic engineering attempts have been made to facilitate this improvement. This review focuses on the Mentha spp. and attempts at altering the carbon flux through the biosynthetic pathways to increase the yield and enhance the composition of the essential oil. This includes manipulation of endogenous and heterologous biosynthetic enzymes through overexpression and RNAi suppression. Genes involved in the MEP pathway, the menthol and carvone biosynthetic pathways and transcription factors known to affect secondary metabolism will be discussed along with non-metabolic engineering approaches including environmental factors and the use of plant growth regulators.

Selenium Nanoparticles (Se-NPs) Alleviates Salinity Damages and Improves Phytochemical Characteristics of Pineapple Mint (Mentha suaveolens Ehrh.).

The present study examined the effects of foliar spray of selenium nanoparticles (0, 10 and 20 mg/L) on the yield, phytochemicals and essential oil content and composition of pineapple mint (Mentha suaveolens Ehrh.) under salinity stress (0, 30, 60 and 90 mM NaCl). Obtained results demonstrated that severe salinity stress reduced the fresh weight (FW) and plant height (PH) by 16.40% and 19.10%, respectively compared with normal growth condition. On the other hands, under sever salinity stress relative water content (RWC) and chlorophyll index were reduced by 18.05% and 3.50%, respectively. Interestingly, selenium nanoparticles (Se-NPs; 10 mg/L) application improved the pineapple mint growth. Based on GC-FID and GC-MS analysis, 19 compounds were identified in pineapple mint essential oil. Foliar application of Se-NPs and salinity did not change the essential oil content of pineapple mint, however, the essential oil compounds were significantly affected by salinity and Se-NPs- applications. Foliar application of Se-NPs- had a significant effect on piperitenone oxide, limonene, jasmone, viridiflorol and β-myrsene under different salinity levels. The highest percentage of piperitenone oxide (79.4%) as the major essential oil component was recorded in the no salinity treatment by applying 10 mg/L of nanoparticle. Interestingly, application of 10 mg L−1 Se-NPs- under 60 mM NaCl increased the piperitenone oxide content by 9.1% compared with non-sprayed plants. Finally, the obtained results demonstrated that foliar application of Se-NPs (10 mg L−1) can improve the pineapple mint growth and secondary metabolites profile under saline conditions.

Introducing Three New Fruit-Scented Mints to Farmlands: Insights on Drug Yield, Essential-Oil Quality, and Antioxidant Properties

Mint species are one of the most traded medicinal plants with a wide array of applications in the food, pharmaceutical, and perfumery industries. Here, a field experiment based on completely randomized block design (RCBD) aimed to compare drug yield, antioxidant properties, and essential-oil (EO) quality of three newly introduced mints (i.e., ginger mint, pineapple mint, and grapefruit mint) with a chiefly cultivated one (i.e., peppermint). The results manifested that dry-weight yield and EO yield of grapefruit mint (310 g/m2 and 5.18 g/m2, respectively) was approximately 2 times more than that of others. The highest EO content (i.e., 3.12%, v/w)) was obtained from the ginger mint; however, there were no significant differences among the other three mints. The highest total flavonoids content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity of both methanolic and ethanolic extracts were found in pineapple and grapefruit mint. Methanolic extract of ginger mint yielded the highest total polyphenol content, whereas the ethanolic extract of pineapple mint showed the highest total polyphenol content. According to mean comparisons, the EO of ginger mint exhibited the highest antioxidant activity (EC50 value = 2.23 µL/mL), while EO of peppermint showed the lowest antioxidant activity (EC50 value = 48.23 µL/mL). Gas chromatography analysis identified four EO types among these mints: (i) grapefruit mint EO rich in linalool (51.7%) and linalyl acetate (28.38%); (ii) ginger mint EO rich in linalool (59.16%); (iii) pineapple mint EO rich in piperitone oxide (77.65%); and (iv) peppermint EO rich in menthol (35.65%). The findings of the present study provide new insights into the cultivation of preferable mints possessing desired characteristics for food and drug industries.

Anti-aflatoxigenic nano-emulsions based on Monarda didyma and Neopallasia pectinata essential oils as novel green agent for food preservation

Food-borne aflatoxins impede the path of current agriculture and worsened the food safety problem, thus researches on prevention and detoxification of aflatoxins by biological, chemical and physical technologies have become hot spots in food safety and agriculture fields. Recently, efficient preservative based on phytochemicals with nano formulation is considered a versatile and green approach to control aflatoxin contamination. In this study, fabrication of a series of nano-emulsions based on American mint and pectinata essential oils via high pressure homogenization is presented. Their morphology and stability via dynamic light scattering and scanning electron microscopy were explored. All these nano-emulsions, namely MNEO 1–5, exhibited obviously growth inhibition effect towards Aspergillus aflatoxiformans with ED50 values of 5.18 ± 0.56, 4.70 ± 0.83, 6.37 ± 0.55, 6.65 ± 0.79 and 8.89 ± 0.90 mg g−1, respectively. Moreover, cell membrane damage assays showed that interactions between MNEO and cell membrane of A. aflatoxiformans resulted in increased electronic conductivity and cell death. To demonstrate prevention effect, a storage simulation experiment was designed on peanut seeds to determine the AFB1 control efficacy of nano-emulsions in hot and wet environments, and both the nano-emulsions displayed remarkable prevention effect after the preservation with AFB1 protection at 86.06–94.00%. For realistic management of pathogens and mycotoxins, bio-active EOs with nano-formulation capable of adapting to complex environment may help to innovate important key source technologies for food processing and preservation in future.

Mouthwash Formulation Co-Delivering Quercetin and Mint Oil in Liposomes Improved with Glycol and Ethanol and Tailored for Protecting and Tackling Oral Cavity.

The aim of this work was the simultaneous loading of quercetin and mint essential oil (mint oil) in phospholipid vesicles specifically tailored to obtain an antibacterial and antioxidant mouthwash. The vesicles were prepared using soy lecithin and Tween 80 as bilayer components, and a mixture of phosphate buffer solution (33%), propylene glycol (33%) and ethanol (33%) as dispersing phase. The formation of regularly shaped, spherical and unilamellar vesicles was confirmed by cryogenic transmission electron microscopy analyses. Similarly, light scattering results disclosed that the size of the vesicles increased by increasing the concentration of mint oil, but at the same time the high amount of mint oil ensured high stability, as the size of these vesicles remained unchanged during 12 months of storage. All tested formulations were highly biocompatible towards epithelial cells and capable of counteracting oxidative cell damages caused by hydrogen peroxide. Moreover, the vesicles prepared with the highest concentration of mint oil inhibited the proliferation of the cariogenic Streptococcus mutans (S. mutans) and Lactobacillus acidophilus (L. acidophilus).

Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and Microscopic Analysis

Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and Microscopic Analysis

The effects of various mouth rinses on enamel bond strength of a universal adhesive system

Background/Aim. Although essential oil-containing mouth rinses have some advantages, it is not well-known what effects they have on the bond strength of the universal resin adhesives system to the enamel. The aim of the study was to evaluate the effect of essential oil-containing mouth rinse on the enamel bond strength of the universal adhesive system. Methods. The ninety-six bovine incisors were used. The teeth were divided into four different groups according to the control group and 3 different mouth rinses: Group I (Control) - distilled water, Group II - Listerine Cool Mint (essential oil mouth rinse), Group III - Kloroben (0.12% chlorhexidine gluconate mouth rinse) and Group IV - Oxyfresh (0.05% sodium fluoride mouth rinse). Each group was divided into two subgroups according to the application mode of the universal adhesive (etch-and-rinse mode or self-etch mode) (n = 12). Mouth rinses were applied daily for 30 sec to the enamel surfaces for a month and the samples were soaked in distilled water. After the shear bond strength (SBS) tests were performed with the universal test machine at a speed of 1 mm/min, the SBS data were statistically analyzed (p = 0.05). Results. Two-way ANOVA showed that enamel bond strength of universal adhesive was not affected by mouth rinse and was significantly affected by the application mode. Conclusion. The use of essence oil-containing mouth rinse and other mouth rinses tested in the study is safe in terms of the quality of enamel bonding of the tested adhesive.

Determination of chemical compositions and antibacterial effects of selected essential oils against human pathogenic strains.

Increasing the rates of drug resistant bacteria, having adverse effects and also high costs of antibiotics lead to essential oils (EOs) with antibacterial properties have gained importance. The present study was predicted to evaluate antibacterial activity of cinnamon, lavender, tea tree, lemon, coconut, oregano, mint, laurel and eucalyptus EOs alone and in combination. Chemical components of effective EOs were examined through gas chromatography/mass spectrometry (GC/MS). Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) assays were used to identify antibacterial effects of EOs against bacterial strains. The Fractional Inhibitory Concentration index (FICI) of the binary combinations of EOs was determined by checkerboard method. Carvacrol, linalool, linalyl acetate, 1,8-cineole, cinnamaldehyde, terpinen-4-ol and p-cymene were found main components of EOs. Oregano, cinnamon and tea tree EOs exhibited the strongest antibacterial activity with the MIC range between 0.03125-1.00% (v/v). Tea tree/lavender and cinnamon/lavender mixtures showed a synergistic effect against Streptococcus pyogenes and Streptococcus agalactiae. Oregano with tea tree and laurel exhibited a synergistic effect against Staphylococcus aureus. Oregano showed a synergistic effect when combined with cinnamon, lavender and tea tree against S.agalactiae. Our findings indicated that EOs either alone or in combination against pathogens should be preferred as potential antibacterial agents.

Effect of edible gelatin- mint essential oil (Mentha spicata) coating on microbial, chemical and sensory characteristics of fresh chicken fillet during storage at 4 ℃

Effect of edible gelatin- mint essential oil (Mentha spicata) coating on microbial, chemical and sensory characteristics of fresh chicken fillet during storage at 4 ℃

PRODUCTION OF LACTIC ACID WORT-BASED BEVERAGES WITH MINT ESSENTIAL OIL ADDITION

Lactic acid wort-based beverages are functional, non-alcoholic, with low pH value and produced by the fermentation of wort by lactic acid bacteria. They are not well accepted by consumers because of their poor sensory characteristics. Therefore, 0.025 and 0.05 % (v/v) mint (Mentha piperita) essential oil was used as a tool for improvement of lactic acid wort-based beverages organoleptic profile. Wort was produced by 60% Pilsen malt, 20% Vienna malt, and 20% Caramel Munich ІІ malt. It was inoculated with probiotic lactic acid bacteria Lactobacillus casei ssp. rhamnosus LBRC11 at a concentration of 107 cells/ml and fermentation was carried out at constant temperature of 25°C. The dynamics of pH, concentration of viable cells, phenolic compounds and antioxidant activity were monitored and the beverages obtained were evaluated by a tasting panel. The results showed that addition of mint essential oil in concentration of 0.025 and 0.05 % (v/v) inhibited lactic acid fermentation but improved the sensory profile of the beverage obtained only when 0.025% mint essential oil was added. Mint essential oil addition led to an increase in the total phenolic compounds concentration, phenolic acids and flavonoid phenolic compounds, measured by Folin–Ciocalteu and modified Glories method but resulted in a decrease in the antioxidant activity, measured by the DPPH radical scavenging assay, cupric reducing antioxidant power (CUPRAC) and ferric reducing antioxidant power (FRAP). The antioxidant activity measured by the ABTS radical scavenging assay was almost equal for the beverages with and without mint essential oil addition. The results obtained will be used for modeling of lactic acids fermentation with addition of mint essential oil for the production of functional wort-based beverages. Keywords: lactic acid fermentation, wort, mint essential oil, phenolic compounds, antioxidant activity

PRODUCTION OF LACTIC ACID WORT-BASED BEVERAGES WITH MINT ESSENTIAL OIL ADDITION

Lactic acid wort-based beverages are functional, non-alcoholic, with low pH value and produced by the fermentation of wort by lactic acid bacteria. They are not well accepted by consumers because of their poor sensory characteristics. Therefore, 0.025 and 0.05 % (v/v) mint (Mentha piperita) essential oil was used as a tool for improvement of lactic acid wort-based beverages organoleptic profile. Wort was produced by 60% Pilsen malt, 20% Vienna malt, and 20% Caramel Munich ІІ malt. It was inoculated with probiotic lactic acid bacteria Lactobacillus casei ssp. rhamnosus LBRC11 at a concentration of 107 cells/ml and fermentation was carried out at constant temperature of 25°C. The dynamics of pH, concentration of viable cells, phenolic compounds and antioxidant activity were monitored and the beverages obtained were evaluated by a tasting panel. The results showed that addition of mint essential oil in concentration of 0.025 and 0.05 % (v/v) inhibited lactic acid fermentation but improved the sensory profile of the beverage obtained only when 0.025% mint essential oil was added. Mint essential oil addition led to an increase in the total phenolic compounds concentration, phenolic acids and flavonoid phenolic compounds, measured by Folin–Ciocalteu and modified Glories method but resulted in a decrease in the antioxidant activity, measured by the DPPH radical scavenging assay, cupric reducing antioxidant power (CUPRAC) and ferric reducing antioxidant power (FRAP). The antioxidant activity measured by the ABTS radical scavenging assay was almost equal for the beverages with and without mint essential oil addition. The results obtained will be used for modeling of lactic acids fermentation with addition of mint essential oil for the production of functional wort-based beverages.

In Vitro ACE2 and 5-LOX Enzyme Inhibition by Menthol and Three Different Mint Essential Oils

Mentha arvensis L., M. citrata L., and M. spicata L. (family Lamiaceae) essential oils, and their characteristic constituent, menthol, were evaluated in vitro for angiotensin converting enzyme 2 (ACE2) and 5-lipoxygenase (5-LOX) enzyme inhibitory activity. The chemical compositions of M. arvensis, M. citrata, and M. spicata essential oils were analysed both by GC-FID, and GC/MS; 82.0%, 38.1%, and 0.4% menthol were identified, respectively. M. spicata essential oil contained 88.2% carvone as its major component. The enzyme inhibitory activities of the essential oils were evaluated using a fluorometric multiplate based enzyme inhibition kit; the ACE2 inhibitions produced by M. arvensis, M. citrata, and M. spicata essential oils were 33%, 22%, and 73%, while the 5-LOX inhibitions were 84%, 79%, and 70%, respectively. In addition, menthol also showed remarkable ACE2 inhibition of 99.8%, whereas the 5-LOX inhibition was 79.9%. As a result, menthol and the three different mint essential oils may have antiviral potential applications against coronaviruses due to their ACE2 enzyme inhibition and anti-inflammatory features. However, further in vivo studies are needed to confirm the safety and efficacy.

Development of a fully water-dilutable mint concentrate based on a food-approved microemulsion

Mentha spicata L. disappears in winter. The lack of fresh mint during the cold season can be a limiting factor for the preparation of mint tea. A fresh taste source that can be kept during winter is mint essential oil. As the oil is not soluble in water, a food-approved, water-soluble essential oil microemulsion was studied, investigating different surfactants, in particular Tween® 60. The challenge was to dissolve an extremely hydrophobic essential oil in a homogeneous, stable, transparent, and spontaneously forming solution of exclusively edible additives without adulterating the original fresh taste of the mint. Making use of the microemulsions’ water and oil pseudo-phases, hydrophilic sweeteners and hydrophobic dyes could be incorporated to imitate mint leaf infusions aromatically and visually. The resulting formulation was a concentrate, consisting of ∼ 90% green components, which could be diluted with water or tea to obtain a beverage with a pleasant minty taste.

Эффективность препарата Горлоспас для детей при ОРЗ, острых катаральных тонзиллофарингитах у детей дошкольного возраста

Местное лечение 30 детей дошкольного возраста с ОРЗ, острым катаральным тонзиллофарингитом было проведено препаратом Горлоспас для детей, представляющим собой дозированный спрей, содержащий морскую соль, коллоидное серебро, хлоргексидина биглюконат, экстракты календулы и шалфея, эфирные масла эвкалипта и мяты. Зарегистрировано заметное ускорение регресса воспалительного процесса и достоверное уменьшение количества осложнений после перенесенного острого респираторного заболевания. Применение комплексного препарата Горлоспас для детей позволило сократить количество эпизодов катарального тонзиллофарингита в зимнее время даже у часто болеющих детей дошкольного возраста.