Perilla frutescens L.: a dynamic food crop worthy of future challenges

A comprehensive review on nutritional, nutraceutical, and industrial perspectives of perilla (Perilla frutscens L.) seeds – An orphan oilseed crop

“…The ω-6 to ω-3 fatty acid ratio in PSO is considerably low at 0.20 [ 4 , 18 ], significantly below the recommended optimal range of 5–10 for human health (WHO Interim Summary, 2008). Incorporating perilla oil into culinary practices, whether by direct addition to food or as a substitute for hydrogenated oil or cream in baking, offers a means to contribute to rebalancing the ω-6/ω-3 ratio in the diet [ 19 ].…”

“…However, its high unsaturated fatty acid content presents challenges such as low thermal-oxidative stability, leading to rancidity during storage, and maintaining a liquid form over a wide temperature range [ 67 ]. Furthermore, uncertainties persist regarding the bioavailability of ω-3 fatty acids from PSO [ 4 ].…”

“…Perilla frutescens (L.) Britton (2n = 40), commonly known as perilla, is an orphan oilseed crop native to East Asia, particularly China, Korea, Japan, India, and Thailand. Belonging to the family Lamiaceae, subfamily Lamioideae, tribe Saturejeae, and subtribe Perillinae, this annual herbaceous crop bears small self-pollinating flowers and brown fruits containing black to white or various shades of grey or brown seeds [ [4] , [5] , [6] ]. The seeds contain an oil content ranging from 30 % to 45 %.…”

“…Its seeds are rich in essential fatty acids and various bioactive compounds including polyphenols. Perilla seed oil (PSO), with approximately 60 % ω-3 α-linolenic acid, ranks high among vegetable oils [ 4 , 8 ], with over 90 % unsaturated fatty acids, particularly α-linolenic acid, associated with health benefits including reduced serum cholesterol, lowered risk of colon cancer, and prevention of excessive visceral adipose tissue growth [ 9 ]. The flavonoids in perilla seeds offer additional health benefits, including anti-diabetic, antioxidant, anticancer, and anti-inflammatory properties [ [10] , [11] , [12] ].…”