Perilla Seed Oil and Protein: Composition, Health Benefits, and Potential Applications in Functional Foods

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Abstract
Perilla (Perilla frutescens) seeds are emerging as a valuable resource for functional foods and medicines owing to their rich oil and protein content with diverse nutritional and health benefits. Perilla seed oil (PSO) possesses a high level of a-linolenic acid (ALA), a favorable ratio of unsaturated to saturated fatty acids, and other active ingredients such as tocopherols and phytosterols, which contribute to its antioxidant, anti-inflammatory, and cardiovascular protective effects. The balanced amino acid ratio and good functional properties of perilla seed protein make it suitable for a variety of food applications. The chemical composition, health benefits, and potential applications of PSO as well as the structural characterization, functional properties, modification methods, bioactivities, and application scenarios of perilla seed protein are comprehensively presented in this paper. Furthermore, the challenges as well as future prospects and research focus of PSO and perilla seed protein are discussed. The growing interest in plant-based diets and functional foods has made PSO and perilla seed protein promising ingredients for the development of novel foods and health products. The purpose of this paper is to highlight implications for future research and development utilizing these two untapped resources to improve human health and nutrition.
Funding Information
  • Excellent Young Scholars Fund of Heilongjiang Academy of Agricultural Sciences (2020JCQN004, ZY04JD05-012, 2021YFD2100902)
  • Project of Laboratory of Advanced Agricultural Sciences of Heilongjiang Province (2020JCQN004, ZY04JD05-012, 2021YFD2100902)
  • National Key Research and Development Program of China (2020JCQN004, ZY04JD05-012, 2021YFD2100902)

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