Comparative Analysis of Constituents and Anti-Inflammatory Effects of Seeds from Perilla frutescens var. crispa f. purpurea and Perilla frutescens var. frutescens.

Perilla frutescens var. crispa f. purpurea is annual herb belonging to the Lamiaceae family. Its leaves and seeds (PS) are used for food and medicinal. The Perilla frutescens var. frutescens seed, a variant of PS, is primarily utilized for oil. There are two varieties of P. frutescens var. frutescens seeds: one with black (BSP), the other with white (WSP). This study aims to compare the effects of PS, BSP, and WSP on the production of nitric oxide (NO) and interleukin (IL)-1ẞ in cultured RAW264.7, as well as, to analyze the of these seeds. All extracts contained characteristic genus Perilla constituents such as caffeic acid, rosmarinic acid, apigenin, luteolin, along with lipophilic components such as a-linolenic acid (ALA). BSP and WSP inhibited the production of IL-1ẞ, similar to the PS. And they inhibited NO production more than the PS. Based on these results, edible BSP and WSP possess anti-inflammatory effects that are comparable to or even greater than medicinal PS. Caffeic acid, rosmarinic acid, apigenin, luteolin, and ALA, confirmed in the analysis of the seeds, also inhibited the production of NO and IL-1ẞ. The synergistic or additive effects of these components, or possibly unidentified components, may be responsible for the anti-inflammatory effects of the seeds. [ABSTRACT FROM AUTHOR]