perilla oil

Perilla oil is a natural edible vegetable oil extracted from the seeds of the Perilla frutescens plant, widely used in East Asian cuisine and traditional medicine. It is notable for its exceptionally high content of alpha-linolenic acid (ALA), an essential omega-3 fatty acid, typically comprising 54–66% of its total fatty acids. The oil also contains significant amounts of linoleic acid (omega-6), oleic acid (omega-9), palmitic and stearic acids. Perilla oil exhibits anti-inflammatory, antioxidant, anti-allergic, antimicrobial, lipid-lowering, hypoglycemic, neuroprotective and immunomodulatory properties attributed to its rich composition in polyphenols (notably rosmarinic acid), triterpenoids (such as ursolic and tormentic acids), flavones and phytosterols[2][4][5][7][8][9]. Mechanistically, these compounds may modulate inflammatory mediators such as leukotrienes and prostaglandins; suppress pro-inflammatory cytokines like tumor necrosis factor alpha; enhance antioxidant enzyme activity; support skin barrier function by providing essential fatty acids for ceramide synthesis; and protect against oxidative stress[2][4][5][9]. While perilla oil is marketed as a dietary supplement for conditions such as hay fever, asthma, canker sores, dementia and cardiovascular health—and is used topically for skin benefits—there remains limited high-quality clinical evidence supporting these uses[1]. In culinary contexts it serves both as a cooking ingredient with a nutty flavor profile or as a nutritional supplement to increase dietary omega-3 intake[10].

Other names

perilla seed oilPerilla frutescens seed oildeulgireum