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 leaves (Perilla frutescens) contain rosmarinic acid and luteolin as primary bioactive compounds that provide anti-inflammatory and antioxidant effects. These compounds inhibit inflammatory mediators like NF-κB and cyclooxygenase enzymes to reduce joint pain and gastrointestinal discomfort.
Origin & History
Perilla leaves are derived from *Perilla frutescens*, an annual herb from the mint family native to East Asia. Cultivated for culinary and medicinal purposes, the leaves are harvested and prepared as fresh or dried material, aqueous decoctions, or methanol extracts. Chemically, it is classified as a phenolic-rich herbal extract containing polyphenols and volatile oils.
Research Narrative (Provisional)
Clinical evidence is supported by a double-blind, randomized controlled trial (PMID: 36998613) of 75 adults which demonstrated significant pain reduction. A separate pilot trial (NCT01931930) on 50 adults showed improvements in GI discomfort. A 2023 systematic review of human trials (PMID: 36978975) confirmed these findings but reported no available meta-analyses, indicating a need for larger studies.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Perilla leaves (Perilla frutescens) are a nutrient-dense herb with the following approximate profile per 100g fresh weight: Calories: ~37 kcal; Protein: ~3.9g; Carbohydrates: ~7g; Dietary Fiber: ~3.5–4g; Fat: ~1g (predominantly polyunsaturated, including alpha-linolenic acid/ALA omega-3 at ~0.5–1g per 100g fresh leaf). Key micronutrients include Calcium (~230mg, ~23% DV), Iron (~1.7–3.9mg), Potassium (~470mg), Phosphorus (~70mg), Magnesium (~70mg), Vitamin C (~26mg, ~29% DV), Vitamin A (as beta-carotene, ~370 mcg RAE, notably high), Vitamin K (~35–50 mcg), Folate (~105 mcg, ~26% DV), and Riboflavin (~0.13mg). Primary bioactive compounds include: Rosmarinic acid (dominant polyphenol, ~12–100mg/g dry weight, a potent anti-inflammatory and antioxidant); Luteolin and Apigenin (flavonoids, present at ~1–5mg/g dry weight); Perillaldehyde (monoterpene, primary volatile, ~50–70% of essential oil); Perilla ketone and Isoegomaketone (terpenoids in essential oil); Anthocyanins (particularly in red/purple varieties, primarily Shisonin); Tormentic acid and Oleanolic acid (triterpenoids). Bioavailability notes: Rosmarinic acid is well-absorbed via passive diffusion in the small intestine, with peak plasma levels within 1–2 hours of ingestion; lipid co-ingestion may enhance absorption of fat-soluble compounds such as beta-carotene and Vitamin K; ALA bioconversion to EPA/DHA is limited (~5–10% conversion efficiency in humans). Dried or extracted forms concentrate rosmarinic acid significantly compared to fresh leaves.
Reported Mechanism (Provisional)
Perilla leaves' rosmarinic acid inhibits nuclear factor-κB (NF-κB) activation and suppresses cyclooxygenase-2 (COX-2) and 5-lipoxygenase enzymes, reducing inflammatory cytokine production. Luteolin acts as a potent antioxidant by scavenging free radicals and chelating metal ions. These compounds also modulate histamine release from mast cells and inhibit inflammatory mediator synthesis.
Clinical Narrative (Provisional)
A double-blind RCT with 75 adults demonstrated that 1400 mg/day of Perilla leaf extract significantly reduced joint pain scores (VAS and WOMAC) compared to placebo over 8 weeks. A pilot RCT with 50 adults showed improvements in gastrointestinal discomfort symptoms. The clinical evidence is promising but limited to small-scale studies. Additional larger trials are needed to establish optimal dosing protocols and long-term safety profiles.
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