Digestive diseases, herbal

The leaves of perilla are well known for use in traditional medicine as an herbal treatment for several different diseases, such as asthma, influenza, bronchitis, and digestive system dysfunction (Yu et al., 1997). The leaves contain an essential oil enriched in monoterpenes, aldehydes, and ketones, which are potentially applicable as antimicrobials, fungicides, antioxidants, and insecticide (Yu et al., 1997 Seo and Baek, 2009 Tian et al., 2014 Tabanca et al., 2015). Seeds also contain volatile oil. The pomace residue resulting from oil extraction of the seeds is rich in phenolic compounds such asrosmarinic acid that are potentially valuable as antioxidants (Guan et al., 2014). Typically, the pomace is used as animal and bird feed (Asif, 2012). In Korea, leaves are used for wrapping meats and raw fish, and other food products (Nitta et al., 2003). In Japan, Perilla leaves are a common ingredient in the popular dish tempura and are frequently added to pickled fruit known as umeboshi in rice balls (Sawabe et al., 2006). 

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