Hermetica Superfood Encyclopedia
Legacy index-continuity record: the score and narrative are provisional and must not be represented as validated or human-approved.
Review flags: AWAITING_SEMANTIC_VALIDATION
Perilla frutescens contains rosmarinic acid and luteolin that inhibit NF-κB inflammatory pathways and reduce histamine release from mast cells. This Japanese herb demonstrates immune-modulating effects through enhanced macrophage activity and suppression of allergic inflammatory responses.
Reported Benefits (Provisional)
Origin & History
Perilla frutescens, also known as Shiso, is a herb native to East Asia. It is widely cultivated in Japan and used in traditional Kampo medicine.
Research Narrative (Provisional)
Studies suggest Perilla frutescens has anti-inflammatory and antioxidant effects. Some randomized controlled trials (RCTs) support its use for allergic conditions.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Per 100g of fresh Perilla frutescens leaves: Energy ~37 kcal; Protein ~3.1g; Total fat ~0.8g (notably rich in alpha-linolenic acid (ALA) in seed oil, comprising 54–64% of total fatty acids); Carbohydrates ~5.2g; Dietary fiber ~3.4g. Vitamins: Vitamin A (as beta-carotene) ~5,520 IU; Vitamin C ~55 mg; Vitamin K ~approximately 200–300 µg (estimated, significant source); Riboflavin (B2) ~0.34 mg; Niacin (B3) ~1.7 mg; Folate ~110 µg. Minerals: Calcium ~230 mg; Iron ~5.6 mg (non-heme, bioavailability enhanced by concurrent vitamin C content); Potassium ~508 mg; Magnesium ~61 mg; Phosphorus ~70 mg; Zinc ~1.1 mg; Manganese ~1.2 mg. Key bioactive compounds: Rosmarinic acid (major phenolic compound, approximately 1.0–4.5% of dry leaf weight, well-absorbed orally with anti-inflammatory and antioxidant activity); Luteolin (~0.05–0.2% dry weight, a flavonoid with anti-allergic and NF-κB inhibitory properties); Apigenin (trace to ~0.05% dry weight); Perillaldehyde (primary monoterpene in essential oil, comprising 50–75% of leaf essential oil, responsible for characteristic aroma); Limonene and linalool (minor essential oil constituents); Perilla ketone (variable, present in some chemotypes, potentially toxic in livestock but minimal in culinary varieties); Caffeic acid (~0.1–0.3% dry weight); Anthocyanins, particularly malonyl-shisonin (~15–30 mg/100g in red/purple-leaved cultivars, contributing antioxidant activity; bioavailability moderate, enhanced by acidic conditions). Perilla seed oil per 100g: ALA (omega-3) ~54–64g; Linoleic acid (omega-6) ~12–17g; Oleic acid ~14–18g; Vitamin E (tocopherols) ~40–65 mg. Bioavailability notes: Rosmarinic acid is relatively well-absorbed in the GI tract and demonstrates rapid plasma appearance; ALA from perilla seed oil has moderate conversion (~5–10%) to EPA and limited conversion (<1%) to DHA in humans; iron is non-heme but the co-presence of vitamin C in the leaf enhances absorption; fat-soluble vitamins (A, K) benefit from co-consumption with dietary fat.
Reported Mechanism (Provisional)
Perilla's rosmarinic acid and luteolin compounds suppress NF-κB transcription factor activation, reducing pro-inflammatory cytokine production including TNF-α and IL-6. The herb's flavonoids stabilize mast cell membranes and inhibit histamine degranulation, while polyphenolic compounds enhance macrophage phagocytic activity through modulation of Toll-like receptor signaling pathways.
Clinical Narrative (Provisional)
Human studies on perilla extract (200-400mg daily) show 30-40% reduction in seasonal allergy symptoms over 4-8 week periods. A randomized controlled trial of 85 participants demonstrated significant decreases in inflammatory markers including C-reactive protein and IL-6 levels. Most research consists of small-scale trials (20-100 participants) with short durations, limiting long-term efficacy conclusions. Animal studies support immune-enhancing effects, but human data remains preliminary.
Also Known As
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