Perilla frutescens, commonly known as perilla or shiso, is an aromatic plant native to East Asia that has been used for centuries in both cuisine and traditional medicine. In countries such as China, Japan, and Korea, perilla leaves are widely used in soups, salads, fermented foods, and herbal preparations.
In recent years, Perilla frutescens has attracted increasing scientific attention. Researchers are studying its bioactive compounds and their potential role in supporting joint health, inflammation balance, metabolism, and overall wellness. As a result, perilla is gaining recognition as a promising botanical ingredient in functional foods and dietary supplements.
Bioactive Compounds in Perilla frutescens
One of the reasons Perilla frutescens is being studied extensively is its rich phytochemical profile. The plant contains a variety of biologically active compounds that may contribute to its health effects.
Key components include:
- Flavonoids
- Terpenes
- Anthocyanins
- Alpha-linolenic acid (ALA)
- Rosmarinic acid
Among these, rosmarinic acid is one of the most researched compounds found in perilla. It is a derivative of hydroxycinnamic acid and has been studied for its potential antioxidant and anti-inflammatory properties.
Scientific literature also associates rosmarinic acid with potential cardioprotective, hepatoprotective, nephroprotective, and neuroprotective activities, although further research is still ongoing.
In addition to these phytochemicals, perilla also contains proteins, carbohydrates, dietary fiber, carotenoids, and vitamins, making it an interesting plant from the perspective of nutrition and functional health ingredients.
Clinical Research: Perilla Extract and Joint Health
Recent research has begun to explore the potential benefits of Perilla frutescens extract (PFE) in areas such as joint health, respiratory health, and digestion.
A randomized controlled trial published in 2023 evaluated the effects of perilla extract in individuals experiencing mild knee discomfort. Participants consumed the extract for 8 weeks.
The results showed:
- Significant reduction in knee pain, measured using the VAS pain score
- Improvement in knee joint function, assessed using the WOMAC score
Compared with the placebo group, these improvements were statistically significant. Importantly, the study reported no major safety concerns, and laboratory markers related to inflammation did not differ significantly between the groups.
These findings suggest that Perilla frutescens extract may have potential as a supportive botanical ingredient for joint mobility and comfort, although additional research is still needed.
Mechanism of Action: Anti-Inflammatory and Antioxidant Effects
The potential health effects of perilla are believed to be linked primarily to its anti-inflammatory and antioxidant properties.
Certain flavonoids found in the plant, such as luteolin, together with rosmarinic acid, may help:
- inhibit pro-inflammatory cytokines
- regulate neutrophil activity
- reduce oxidative stress
These mechanisms are currently being explored in both experimental and clinical research.
Perilla in the Kitchen: A Culinary Ingredient
Beyond its potential health properties, Perilla frutescens is also widely used in Asian cuisine.
Perilla leaves have a distinctive aromatic flavor and can be used in a variety of dishes, including:
- soups and sauces
- fresh salads
- fermented vegetables
- pickled foods
One popular preparation is perilla leaf tempura. The leaves are coated in a light batter made from ice-cold water and fine flour (often rice flour or type 00 wheat flour), sometimes with a small amount of baking powder, and briefly fried in oil.
The crispy leaves pair particularly well with salmon tartare or slices of raw fish, making them a favorite ingredient in Japanese-inspired cuisine.
Scientific Sources