Characterization of Lipophilic Nutraceutical Compounds in Seeds and Leaves of Perilla frutescens

Abstract

Abstract. Perilla frutescens, which comprises var. frutescens and var. crispa, has been cultivated traditionally in Asian countries as an edible oil, leaf vegetable, and medicinal crop. To evaluate the lipophilic phytonutrient properties of P. frutescens, we selected 54 Perilla accessions [19 landraces of var. frutescens (FL), 22 weedy type var. frutescens (FW), 9 weedy type var. crispa (CW), 2 cultivars of var. frutescens widely cultivated for seed oil (FCS), and 2 cultivars of var. frutescens cultivated as a leaf vegetable (FCL)] and analyzed their seeds and leaves for vitamin E, squalene, and phytosterols. Among the four vitamin E isomers analyzed, γ-tocopherol was the major form of vitamin E in seeds, whereas α-tocopherol was the major form in leaves of all types of P. frutescens. The highest total vitamin E content in seeds was present in FL (170.0 mg･kg ), respectively. Among the three phytosterols, β -sitosterol occurred in the highest amount in both leaves and seeds of all of the crop types. Phytonutrient contents were comparatively higher in leaves than in seeds of all crop types. All of these results suggest that the consumption of leaves and seeds of Perilla crops could be beneficial to human health, as Perilla possesses considerable amounts of various lipophilic compounds.

Molecular Mechanism of Antioxidant and Anti-Inflammatory Effects of Omega-3 Fatty Acids in Perilla Seed Oil and Rosmarinic Acid Rich Fraction Extracted from Perilla Seed Meal on TNF-α Induced A549 Lung Adenocarcinoma Cells

“…Perilla seeds (PS) have been traditionally utilized as a local medicine to treat mental stress and related symptoms or illnesses such as anxiety, asthma, vomiting, coughing, allergies, intoxication, abdominal pain, and indigestion, whereas natives of northern Thailand usually consume sticky rice mixed with ground PS, called as "Kao-Nuk-Nga" [1,2]. Dietary PS provide valuable nutrients and hydrophilic antioxidants and anti-inflammatory phytochemicals such as phenolic acids and flavonoids, mainly rosmarinic acid (RA), apigenin, luteolin, procyanidins, phytic acid, catechin, caffeic acid, chrysoeriol, ferulic acid, and quercetin as well as essential oils, triterpenes, carotenoids, phytosterols, tocopherols, and policosanols [3,4].…”