Clary Sage Extract Sclareolide 95% 98% GC | Salvia Sclarea Plant Extract

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TDS of    Perilla seeds Extract Sclareolide / sclareolide  

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What Is perilla?

Perilla is an herb 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 overall resembles the stinging nettle, though the leaves are somewhat rounder.

Perilla is called  (   pinyin:zisu) in Chinese and is traditionally used in Chinese medicine, and has been shown to stimulate interferon activity^[2] and thus, the body's immune system. It is used to ease the symptoms of the common cold. It is fried in oil with garlic or ginger in the wok, and eaten as a dish with meals. The su in its name (formed by addition of the herb radical to a homophone meaning "revive") was the namesake for Mount Gusu, the peak which gave Suzhou its name. The Manchu people's festival of "Food Extermination Day"   calls for perilla to be eaten by bannermen.

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Main Function of   Extract:

The pronounced flavor and aroma of shiso derives from perillaldehyde,^[4] but this substance is lacking in the "wild sesame" and "sesame leaf" variety. Other aromatic essential oils present are limonene,^[4] caryophyllene,^[4] andfarnesene.^{[citation needed]}

Perilla oil is a very rich source of the essential nutritional omega-3 fatty acid alpha-linolenic acid, and its use as an edible oil is more for its medicinal benefit than its flavor.

Many forms are rich in perilla ketone, which is a potent lung toxin to some livestock,^[5] though effects on humans remains to be studied.^[5]

The artificial sweetener perillartine can be synthesized from perillaldehyde, but it is used in Japan only for sweetening tobacco,^[6] despite being 2000 times sweeter than sucrose, owing to its bitterness and aftertaste, and insolubility in water. 

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Nutritional value 

Perilla leaves are rich in dietary fiber, dietary minerals, such as calcium, iron and potassium, and vitamins A, C and riboflavin.  Perilla leaf components are under preliminary research for potential anti-inflammatory properties,  and may be used to preserve foods.

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