Comprehensive Review of Perilla frutescens: Chemical Composition, Pharmacological Mechanisms, and Industrial Applications in Food and Health Products DOI Creative Commons
Dandan Yi, Zhiyong Wang, Mugen Peng

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1252 - 1252

Published: April 3, 2025

Perilla frutescens (L.) Britt., a multifunctional herbaceous plant, is widely used in traditional medicine and cuisine due to its rich array of bioactive compounds. To date, many key phytochemicals P. have been identified, including volatile terpenoids (perillaldehyde, limonene,), flavonoids (luteolin, apigenin), phenolic acids (rosmarinic acid derivatives), which exhibit significant antioxidant, anti-inflammatory, antiviral, anticancer, antibacterial, blood sugar-lowering effects. Studies shown that oils, flavonoids, exert their effects various experimental models. In food industrial applications, shows innovative potential functional foods, natural preservatives, novel additives, effectively extending shelf life providing antimicrobial protection. Moreover, research on the biology genetic improvement has provided new approaches enhance yield content. Finally, this paper also discusses safety standardization issues theoretical support for widespread application.

Language: Английский

Comprehensive Review of Perilla frutescens: Chemical Composition, Pharmacological Mechanisms, and Industrial Applications in Food and Health Products DOI Creative Commons
Dandan Yi, Zhiyong Wang, Mugen Peng

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1252 - 1252

Published: April 3, 2025

Perilla frutescens (L.) Britt., a multifunctional herbaceous plant, is widely used in traditional medicine and cuisine due to its rich array of bioactive compounds. To date, many key phytochemicals P. have been identified, including volatile terpenoids (perillaldehyde, limonene,), flavonoids (luteolin, apigenin), phenolic acids (rosmarinic acid derivatives), which exhibit significant antioxidant, anti-inflammatory, antiviral, anticancer, antibacterial, blood sugar-lowering effects. Studies shown that oils, flavonoids, exert their effects various experimental models. In food industrial applications, shows innovative potential functional foods, natural preservatives, novel additives, effectively extending shelf life providing antimicrobial protection. Moreover, research on the biology genetic improvement has provided new approaches enhance yield content. Finally, this paper also discusses safety standardization issues theoretical support for widespread application.

Language: Английский

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