Physiological Activities of Perilla Frutescens Var. Frutescens Leaf Extracts and Storage Stability in Kneaded Noodles

P erilla (Perilla frutescens var. frutescens) lea ves w ere fractionated based on their chemical properties , and the physiological activities of the fractions were evaluated .T he acidic fraction had high radical scavenging ability , whereas the superoxide dismutase-like activities of all fractions were low . A positive correlation was observed between scavenging activity and polyphenol content. The inhibitory effects of the extracts on a -amylase and on a -glucosidase activities were low, indicating a weak suppressive effect of the leaf extracts on diabetes. The acidic and phenolic fractions suppressed pancreatic lipase activity and accelerated lipid hydrolysis in adipocytes differentiated from 3T3-L1 cells. F lour noodles kneaded with lea f powderwere prepared, and storage stability was examine d . The functional compounds in the leaves were heat-sensitive in the flour noodles. We fractionated perilla leaves to isolate and identify valuable components to provide functionality to processed food and determined that some conditions, such as storage temperature, must be considered to effectively use the compounds.