Perilla (Perilla frutescens)
Synopsis of perilla
Perilla frutescens, commonly known as perilla, beefsteak plant, or shiso (in Japanese), is a leafy herb in the mint family (Lamiaceae) widely used in East Asian cuisine and traditional medicine. Both the leaves and seeds are utilized for their rich nutritional content and pharmacological benefits. Perilla contains a variety of active compounds, including rosmarinic acid, luteolin, apigenin, perillaldehyde, and omega-3 fatty acids (particularly alpha-linolenic acid, or ALA, in the seeds).
Medicinally, perilla is best known for its anti-allergic, anti-inflammatory, antioxidant, and bronchodilatory properties. It is widely used to manage respiratory issues such as asthma, cough, and seasonal allergies, due to its ability to inhibit histamine release and modulate immune response. In Traditional Chinese Medicine (TCM), perilla leaf (known as Zi Su Ye) is used to disperse wind-cold, relieve the surface, and ease nausea and abdominal bloating, especially in cold-induced digestive disturbances.
Perilla seed oil, rich in ALA, is also used to support heart health, lower cholesterol, and reduce inflammation, making it beneficial in cardiovascular and metabolic disorders. It is commonly found in functional foods, oils, and supplements in modern East Asian wellness products. Additionally, perilla has mild anxiolytic effects and may support mood balance through its action on GABA receptors and reduction of systemic oxidative stress.
Historical Use in Medicine
Perilla has been cultivated and used medicinally for over 2,000 years, especially in China, Korea, and Japan. In TCM, perilla leaf is classified as a warming, acrid herb used to treat wind-cold invasions, cough, chest tightness, and nausea. It is often included in formulas for colds, vomiting, and seafood poisoning due to its mild antimicrobial and digestive-soothing effects.
In Korean traditional medicine, perilla seeds (deulkkae) are boiled into teas or added to porridges to treat lung congestion, dry throat, and weakened immunity during seasonal changes. The seeds were also used as a folk remedy for cough and bronchitis, especially in children.
In Japanese Kampo medicine, shiso is used both as a food and a therapeutic herb. Red perilla (akajiso) was used for its detoxifying properties, helping with skin conditions, fevers, and food poisoning, while green perilla was commonly used to stimulate appetite and relieve indigestion.
Perilla is used for these health conditions
Allergies (respiratory) (Scientific)
Appetite (deficient) (Traditional)
Asthma (Traditional)
Bronchitis (Traditional)
Cancer (natural therapy for) (Traditional)
Cancer (prevention) (Traditional)
Cancer Treatment (reducing side effects) (Traditional)
Cholesterol (high) (Scientific)
Colds (antiviral) (Traditional)
Colds (general) (Traditional)
Congestion (bronchial) (Traditional)
Congestion (lungs) (Traditional)
Congestion (sinus) (Traditional)
Constipation (adults) (Traditional)
Cough (damp) (Traditional)
Cough (general) (Traditional)
Diabetes (Scientific)
Digestion (poor) (Traditional)
Eczema (Traditional)
Fatty Liver Disease (Scientific)
Fever (Traditional)
Gastritis (Traditional)
Hypertension (Traditional)
Inflammation (Scientific)
Insomnia (Traditional)
Liver Detoxification (Traditional)
Memory and Brain Function (Traditional)
Nephritis (Traditional)
Pain (general remedies for) (Traditional)
Psoriasis (Traditional)
Rhinitis, Allergic (Scientific)
Stress (Traditional)
Triglycerides (high) (Scientific)
Ulcers (Traditional)
Wheezing (Traditional)
perilla is used to support these body systems
Bronchials (Traditional)
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Immune System (Traditional)
Intestinal System (Traditional)
Large Intestines (Colon) (Traditional)
Liver (Traditional)
Lungs (Traditional)
Mucus Membranes (Traditional)
Respiratory System (Traditional)
Sinuses (Traditional)
Skin (Traditional)
Spleen (Traditional)
Stomach (Traditional)
