Perilla frutescens is a medicinal herb that commonly cultivated in Asian countries. seed extensively pressed for cooking oil extraction. However, phenolic chemicals are still abundant perilla meal (PSM), which was previously thought to be useless after In our study, PSM extracted using five solvents (water and 25%, 50%, 75%, 100% ethanol) based on different ethanol concentrations, its antioxida...

To ascertain whether an aqueous fraction of Perilla frutescens Britton (PfB/af) has advantageous anti-atopic dermatitis activity, we used a 2,4-dinitrofluorobenzene (DNFB)-induced animal model of atopic dermatitis symptoms to investigate the effects of the extract. We performed an ear swelling assay by comparing thickness of the DNFB-induced ear, and measured the numbers of eosinophils as well ...

Various cultivars of Perilla frutescens (L.) (var. crispa and var. frutescens) Britt. were harvested in China and Japan. They were easily differentiated on the basis of their foliage color, that varied from red to green. Water extracts of dried plants were investigated for their antioxidant activity (AA) and their polyphenolic compounds compared. Among them, cinnamic acid derivatives (coumaroyl...

BACKGROUND/OBJECTIVES The accumulation of amyloid-β (Aβ) in the brain is a hallmark of Alzheimer's disease (AD) and plays a key role in cognitive dysfunction. Perilla frutescens var. japonica extract (PFE) and its major compound, rosmarinic acid (RA), have shown antioxidant and anti-inflammatory activities. We investigated whether administration of PFE and RA contributes to cognitive improvemen...

Response surface methodology (RSM), based on a central composite design, was used to determine the best liquid-to-raw material ratio (10:3-15 mL/g), extraction time (1-3 h), and ethanol concentration (50%-100%) for maximum content of α-asarone from Perilla frutescens (PF) extract. Experimental values of α-asarone were 9.51-46.36 mg/g; the results fitted a second-order quadratic polynomial model...

The thermal decomposition of Perilla frutescens polysaccharide was examined by thermogravimetry, differential thermogravimetry, and differential thermal analysis. The results showed that the mass loss of the substance proceeded in three steps. The first stage can be attributed to the expulsion of the water from ambient temperature to 182°C. The second stage corresponded to devolatilization from...