||It has been suggested that this article be merged with Perilla (plant). (Discuss) Proposed since September 2016.|
Perilla is citation needed] of the mint family, Lamiaceae. Though known to several cultures by different names, the disparate varieties are now classified under the single species Perilla frutescens. The plant[ambiguous] overall resembles the stinging nettle, though the leaves are somewhat rounder.[
Manipuri Cuisine uses the grounded roasted seed in a salad locally known as 'Singju'.
Perilla frutescens[ambiguous] has been widely naturalized in parts of the United States and Canada, from Texas and Florida north to Connecticut and into Ontario, and west to Nebraska. It can be weedy or invasive in some of these regions.
The weedy types have often lost the characteristic shiso fragrance and are not suited for eating (cf. perilla ketone). Also, the red leaves are not ordinarily served raw.
The pronounced flavor and aroma of shiso derives from perillaldehyde, but this substance is lacking in the "wild sesame" and "sesame leaf" variety. Other aromatic essential oils present are limonene, caryophyllene, and farnesene.
The artificial sweetener perillartine can be synthesized from perillaldehyde, but it is used in Japan only for sweetening tobacco, despite being 2000 times sweeter than sucrose, owing to its bitterness and aftertaste, and insolubility in water.
Perilla leaves[ambiguous] are rich in dietary fiber, dietary minerals, such as calcium, iron and potassium, and vitamins A, C and riboflavin. Perilla leaf[ambiguous] components are under preliminary research for potential anti-inflammatory properties, and may be used to preserve foods.
- PLANTS Profile for Perilla frutescens (L.) Britton beefsteakplant | USDA Plants
- Ito 2008
- Tucker & DeBaggio, p. 389
- O'Brien-Nabors & 2011 p-235
- O'Brien-Nabors & 2011 p-235 citing Kinghorn and Compadre, 2001.
- Duke 1978, p.77
- Chang HH, Chen CS, Lin JY; Chen; Lin (2008). "Dietary perilla oil inhibits proinflammatory cytokine production in the bronchoalveolar lavage fluid of ovalbumin-challenged mice". Lipids. 43 (6): 499–506. doi:10.1007/s11745-008-3171-8. PMID 18386091.
- Duke, James A.; Peggy Duke (1978), "Tempest in the Teapot:Mints" (snippet), Revue trimestrielle des recherches sur les matières premières, Swets & Zeitlinger B.V., 16: 77; repr. from: Quart. J. Drug. Res. 16 (1978), No. 2:71–95
- O'Brien-Nabors, Lyn (2011), Alternative Sweeteners (preview), CRC Press, p. 235, ISBN 9781439846148
- Tucker, Arthur O.; DeBaggio, Thomas (2009), The Encyclopedia of Herbs: a comprehensive reference to herbs of flavor and (preview), Timber Press, p. 389, ISBN 978-0-88192-994-2
- Yu, He-Ci; Kosuna, Kenichi; Haga, Megumi (1997), Perilla: the genus Perilla, Medicinal and aromatic plants—industrial profiles, 2, CRC Press, ISBN 978-90-5702-171-8
- David Brenner (1995). "Perilla" (PDF). Purdue University NewCrop Fact Sheet. Retrieved 2009-04-04.
- Gernot Katzer (September 19, 2006). "Perilla (Perilla frutescens) L. Britton". Spice Pages. Retrieved 2012-12-02.
- "Perilla (Japanese, Vietnamese and Korean Shi-So, Zi Su, Beefsteak)". Evergreen Seeds. Retrieved 2006-11-17. Commercial seed house with pictures of different perilla varieties
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