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Perilla frutescens (L.) Britton, an annual herbaceous plant belonging to the Labiatae family (Peiretti et al., 2011), is an important cash crop widely used for cooking and medicinal purposes in several Asian countries such as China, Korea, Japan, and Thailand (Li et al., 2015). The leaves of P. frutescens, usually accompanied with sea foods, are believed to prevent food poisoning and protect the digestive tract from inflammatory diseases. On addition, perilla leaves have been widely used as a diuretic, a sedative, an antidote, and an antifebrile in traditional medicine (Kwon et al., 2002). To date, more than 100 compounds, including essential oils, phenolic acids, flavones, terpenoids, polysaccharides, sterols, and other constituents, have been isolated and identified from perilla leaves. Pharmacological studies had demonstrated the enormous medicinal potentials of perilla leaves, including detoxicant, antitussive, antipyretic, and antibiotic properties (Liu et al., 2013).

food science and technology

Optimization of ultrasound-assisted enzymatic extraction and in vitro antioxidant activities of polysaccharides extracted from the leaves of Perilla frutescens