Uses and Values of Perilla (Perilla frutescens var. frutescens) as a Functional Oil Source

Abstract

-The Korean daily intake of vegetable oils has increased about 2.5-fold from 17 g/day to 46 g/day for the last several decades. Perilla (Perilla frutescens var. frutescens) has been cultivated in Korea for a long time as a dietary oil seed which has the highest content of α-linolenic acid, accounting for nearly 60%. It is known that the main role of ALA is as a precursor to the longer-chain ω-3, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), the metabolic products of α-linolenic acid (ALA, ω-3). Dietary ω-3 fatty acids reduce inflammation and the risk of chronic diseases such as heart disease, cancer, and arthritis, but they also may act as functional components for cognitive and behavioral function. Thus, α -linolenic acid is one of the essential nutrients in modern dietary patterns in which much linoleic acid is consumed. Nevertheless, perilla oil, rich in α-linolenic acid, can be easily oxidized, giving rise to controversies with respect to shelf life, the deterioration of the product's commercial value, and further related toxicity. Recent research using genetic modifications has tried to develop new plant oil seeds that balance the ratio of ω-6/ω-3 fatty acids. Such trials could be a strategy for improving an easily oxidizable property of perilla oil due to high α-linolenic acid. Alternatively, appropriate application of antioxidant to the oil can be considerable.