A Review on Nutritional Value, Functional Properties and Pharmacological Application of Perilla (Perilla Frutescens L.)

Akriti Dhyani¹ , Rajni Chopra*¹and Meenakshi Garg²

¹Department of Foods and Nutrition, Institute of Home Economics, University of Delhi, F-4 Hauz Khas Enclave, New Delhi, 110016, India.

²Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, Dwarka, New Delhi, 110075, India.

Corresponding Author E-mail: rajn145ihe@gmail.com

Abstract: Perilla frutescens is an annual herb belonging to the mint family (Lamiaceae). It is majorly produced in countries like China, Japan, India, Thailand and Korea. Recently, Perilla plant is gaining more attention because of its medicinal benefits and phytochemical contents. The major phytochemical compounds reported in this species are phenolic compounds (Rosmarinic acid, caffeic acid, ferulic acid), flavonoids (luteolin, apigenin), Phytosterols, Tocopherols, Policosanols and Fatty acid. Perilla seed oil is also a rich source of essential fatty acid such as α-linolenic acid (54-64%) and linoleic acid (14%). Perilla seeds and its oils have been widely used in traditional nutritional and medicinal formulations. Biological analysis of Perilla seeds revealed that it showed anticancer, ant-diabetic, antiasthma, antimicrobial, anti-inflammatory, antioxidant and cardioprotective effect. The aim of this review is to provide an update on the nutritional composition, phytochemical profile and pharmacological research of Perilla seed.

Keywords: Antioxidant; Bioactive Compounds; Fatty Acid, Linolenic Acid; Perilla Seed

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