Abstract
Perilla frutescens (L.) Britton var. crispa (Thunb.) Decaisne, belonging to the family Labiatae, is distributed widely in Japan, China, and southeast Asia. It is an annual herb about 1 m in height, and includes several forms such as f. purpurea Makino (Chirimen-aka-shiso or Aka-shiso) (Fig. 1) and f. viridis Makino (Chirimen-ao-shiso or Ao-shiso) having deep red-purple and green leaves, respectively. Perilla plants contain essential oil at about 0.5% of fresh leaf weight and give out a fragrance, principles of which are Perilla-aldehyde (55%), d-limonene (20–30%), and α-pinene (Yoshiki 1911); linoleic, stearic, and palmitic acids are also contained as the major aliphatic acids. According to the extensive study on pigments of Chirimen-aka-shiso (Ishikura 1981), 16 kinds of flavonoids including five antho-cyanins, two flavones, and nine flavone glycosides are present in the mature dark-red leaves and seeds. Among these flavonoids, the 3-p-coumaroylglucoside-5-glucoside of cyanidin (shisonin) and the 7-caffeoylglucosides of apigenin and luteolin are the major component in the leaves. In seeds, apigenin and luteolin are present in a ratio of about 1:1. With other phenolics, a large amount of caffeic acid derivatives are present in the leaves.
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© 1991 Springer-Verlag Berlin Heidelberg
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Ishikura, N. (1991). Perilla frutescens (L.) Britton: In Vitro Culture and the Production of Caffeic Acid. In: Bajaj, Y.P.S. (eds) Medicinal and Aromatic Plants III. Biotechnology in Agriculture and Forestry, vol 15. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-84071-5_21
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DOI: https://doi.org/10.1007/978-3-642-84071-5_21
Publisher Name: Springer, Berlin, Heidelberg
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