Description
Perilla is a food and medicinal homologous plant belonging to the Lamiaceae family. It is an annual herb with a distinctive aromatic fragrance.
Perilla was first recorded as a medicinal herb in the Compendium of Materia Medica by Li Shizhen, a renowned physician of the Ming Dynasty. It has been cultivated and utilized in China for nearly 2,000 years, mainly for medicinal, aromatic, and culinary applications.
Modern studies have shown that perilla contains abundant bioactive compounds with various benefits, including SOD-like antioxidant activity, antioxidant effects, inhibition of hyaluronidase activity, promotion of collagen synthesis, phytoestrogen-like activity, inhibition of lipase activity, histamine release inhibition, anti-inflammatory, anti-allergic, and antimicrobial properties.
