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Perilla (Perilla frutescens) is an annual herb that is widely used for cooking and medicinal purposes in several Asian countries (Igarashi & Miyazaki, 2013), including China, Japan and Korea. Perilla… Click to show full abstract
Perilla (Perilla frutescens) is an annual herb that is widely used for cooking and medicinal purposes in several Asian countries (Igarashi & Miyazaki, 2013), including China, Japan and Korea. Perilla seed oil is rich in omega-3 fatty acids (53.6%-64%), especially α-linolenic acid (ALA, 18:3, n-3, 52.58%-61.98%) (Zhou et al., 2014). ALA is metabolized to long-chain polyunsaturated fatty acids (LC-PUFA) such as eicosapentaenoic acid (EPA, 20:5, n-3) and docosahexaenoic acid (DHA, 22:6, n-3), which are especially important during human brain development (Lee & Song, 2012). Because of its high omega-3 fatty acid content, perilla seed oil also has the potential to lower the risk of many chronic diseases. It may reduce inflammation, prevent abnormal clotting, relax blood vessels, and have anticancer properties (Asif, 2011; Li et al., 2014).
Journal Title: Food Science and Technology International
Year Published: 2017
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