Abstract
The perilla oil has wide range of therapeutic and culinary applications. Perilla frutescens seeds contain saturated (SFAs), unsaturated (USFAs) like monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs). The Perilla seeds are small and weight about 4g/1000 seeds. These seeds contained approximately 35-45% oil. It also contains the ?-3 fatty acid (54-64%) i.e. ?-linolenic acid (ALA), ?-6 (?14%) i.e. Linoleic acid (LA) and ?-9 (small amount) i.e. Oleic acid (OA). It also contains SFAs at 6.7-7.6%. In comparing to other plant oils, Perilla oil contains one of the highest proportions of ?-3 fatty acids. Perilla oil has most beneficial to human health and in prevention and control of various diseases such as cancer, inflammation, rheumatoid arthritis, coronary heart disease (CHD), specifically for its ability to reduce blood pressure and low-density lipoprotein (LDL) cholesterol and other health benefits.
Highlights
Perilla frutescens (Labiatae) is commonly called Perilla is an annual crop
Perilla oil in the as the diet is associated with a low incidence of cancer and coronary heart disease (CHD), despite the high fat intake, it has been suggested the type of fat is more important than the total amount consumed
The composition of perilla oil is complex, the major groups of compounds thought to contribute to its observed health benefits include monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). 1.2 Cooking with Perilla Oil: In the diet, perilla oil is consumed cold as a dressing for salads and pasta and frying
Summary
Perilla frutescens (Labiatae) is commonly called Perilla is an annual crop. It is native to East Asia and major producing countries of Perilla are China, Japan, Korea, Thailand, India other East Asian countries. Inflammation occurring prior to the formation of fatty streaks and atherosclerotic lesions causes alterations to the endothelial cell wall, which increases the adhesion of leukocytes, LDL cholesterol, and platelets This contributes to the development of atherosclerosis and cardiovascular disease[31]. [34] 2.2.3 Cancer: Because strong epidemiological evidence suggests people who consume the PUFAs diet have a lower incidence of certain cancers, including breast, skin, and colon, [6] Oxidation of proteins, DNA, and lipids has been shown to contribute to cancer development, and consumption of antioxidants is believed to reduce the risk of mutagenesis and carcinogenesis.[7,8] The exact contribution olive oil makes to the apparent dietary chemoprotection. Many individuals enjoy the flavor of perilla oil by taken orally at teaspoonful
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