Open access peer-reviewed Edited Volume


Rabia Shabir Ahmad

Government College University, Faisalabad


Taxonomy Composition of essential oils Antioxidants Anti-microbial properties Anti-proliferative properties Pharmacological benefits Herbal medicine Respiratory care Oral care Digestive tract disorders Irritable bowel syndrome (IBS) Nervous system

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About the book

The launch of the new book entitled "Mentha" aims to produce a book which will explore this herb with unique constitutional attributes and therapeutic properties. Mentha (also known as mint) belongs to the Lamiaceae (mints) family. It contains 13-24 species. Species that make up the Mentha genus are widely distributed and can be found in many environments. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams. Mentha's essential oil has unique therapeutic properties. This book project on "Mentha" will provide a comprehensive work on Mentha family. It will cover the composition, especially emphasizing essential oils and various antioxidant, antimicrobial, and pharmacological properties. Mentha has numerous health benefits, including improving digestive tract and respiratory system disorders, and also has oral care properties. This book will help researchers to explore the new era in the filed of nutrition and therapeutic potential of herbs.

Publishing process

Book initiated and editor appointed

Date completed: October 18th 2019

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: January 7th 2020

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: March 27th 2020

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: May 26th 2020

All chapters are copy-checked and typesetted before being published. IntechOpen regularly submits its books to major databases for evaluation and coverage, including the Clarivate Analytics Book Citation Index in the Web of ScienceTM Core Collection. Other discipline-specific databases are also targeted, such as Web of Science's BIOSIS Previews.

About the editor

Rabia Shabir Ahmad

Government College University, Faisalabad

Dr. Rabia Shabir Ahmad has a strong academic, teaching, and research background. She has a number of credits and honors in her career. The academic career of Dr. Rabia Shabir is comprised of brilliant successes. In every competitive environment, she proved herself the best. During her academic career, she secured merit Scholarship from University of Agriculture, Faisalabad for Bachelors and Masters degrees. She ensured to receive the PhD Indigenous Scholarship during her PhD. Dr. Rabia Shabir Ahmad played an important role in the establishment and development of Institute of Home and Food Science at Government College University Faisalabad. She developed and taught courses to graduate and post graduate level students both in Food Science and Technology and Human Nutrition and Dietetics. During her stay at Government College University Faisalabad, she won various HEC Funded research projects and she was also honored to get the highest funded project under NRPU scheme from HEC. Along with her teaching and research supervising responsibilities, she has also been working as reviewer for various journals. She has published numerous research papers in highly impacted international and national Journals. She is active in developing laboratories and laid the strong foundation of research at Institute of Home and Food Sciences.

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