Regular consumption of perilla oil has the following effects. Perilla oil can significantly inhibit the incidence of breast cancer caused by the chemical carcinogen DMBA, and can also reduce the activity of ornithine decarboxylic acid in the colon's omentum, thus inhibiting the occurrence of colon cancer. 1. Lower lipids and blood pressure
The rich linolenic acid in perilla oil can reduce serum cholesterol, triglycerides, low-density lipoproteins and very low-density lipoproteins, thereby inhibiting thrombosis and preventing Myocardial infarction and cerebral infarction. In addition, α-linolenic acid can also reduce blood viscosity, increase blood oxygen carrying capacity, inhibit the synthesis of triglycerides, and increase the excretion of various lipids in the body, so perilla seed oil reduces lipids. The effect of lowering blood pressure is particularly obvious, especially for hyperlipidemia and borderline hypertension.
2. Protect the liver
The α-linolenic acid in perilla seed oil can effectively inhibit fat synthesis, break down fat and excrete it out of the body. Daily consumption can prevent fatty liver of formation.
3. Strengthen the brain and improve intelligence, protect eyesight
CCTV’s “Encyclopedia Quest” reported that α-linolenic acid is one of the basic raw materials for nerve cell synthesis and determines the development of human intelligence. A key nutrient, known as "brain gold", correct supplementation of linolenic acid can increase the IQ and intelligence of infants and young children by 20%-30%. Pregnant women and children must supplement it.
Advantages of α-linolenic acid compared to DHA
DHA (brain gold) is one of the derivatives of α-linolenic acid. Supplementing α-linolenic acid has advantages over directly supplementing DHA:
Different medical importance: α-linolenic acid is an important nutrient in the 21st century. It is an essential unsaturated fatty acid for the body. The human body cannot directly synthesize it by itself and must be ingested from the outside world. DHA is not. The human body's own regulation is different: α-linolenic acid is the precursor of DHA, which can provide DHA to the maximum extent according to the human body's needs. However, direct supplementation of DHA is a strong supplement that the human body cannot control itself and is prone to negative effects. Applicable to different groups of people: α-linolenic acid is helpful in regulating blood pressure, blood lipids, and blood sugar, while DHA comes from fish oil. Pregnancy-induced hypertension inevitably contains animal cholesterol, and women with gestational hypertension, obesity, and overweight cannot use it. use. The "Usage" in the secondary catalog is modified to:
Drink directly: take 5-10ml on average daily; drop it on warm rice, bread or steamed buns, and reduce the dosage to 1-5ml for children.
Smart cold dishes: Add to cold dishes or salads.
Soup seasoning: drop into cooked porridge, soup, and milk.
Baked pastries: Use organic nutritious oils instead of hydrogenated oils or butter in baked pastries.
Homemade preparation: Mix it with ordinary edible oils such as soybean oil, peanut oil or rapeseed oil in a ratio of 1:5-1:10 before consumption.
Secret combination: Take 5-10 ml of nutritious oil and mix it with sugar-free homemade yogurt or sugar-free yogurt before eating. It is a popular anti-cancer food therapy in Europe and the United States.
Add the first-level directory "Storage Method"
1. Store at 0-25°C away from light.
2. After the oil bottle cap is opened, it should be consumed within 6 months and stored in the refrigerator to maintain the freshness and good taste of the oil.
3. After blending with other edible oils, be sure to store it in a dark place.
4. When cooking, just heat the oil before serving. Avoid overheating (smoke) at high temperatures.
5. Vegetable oil is rich in nutrients. A small amount can meet the needs of the human body. An average intake of 5-10 ml per person per day is enough. Excessive intake cannot be fully utilized by the human body. It should be consumed reasonably to avoid waste.
Perilla is an annual herbaceous plant of the Lamiaceae family. Also known as Suma Red and Red Suma, it is distributed throughout our country. The leaves of Perilla are green or purple in color, and have the functions of relieving the surface and dispersing cold, promoting qi and regulating the central nervous system, relieving cough and asthma, promoting diaphragm and widening the intestines, and detoxifying various toxins. The back of the leaves are all purple. Modern nutrition has discovered that the main components of perilla oil are: alpha-linolenic acid, palmitic acid, linoleic acid, oleic acid, stearic acid, vitamin E, 18 kinds of amino acids and a variety of trace elements. Among them, essential fatty acids are particularly rich.
Perilla oil is the edible vegetable oil with the highest alpha-linolenic acid (a-LNA) content currently known, and perilla seed oil has the best quality, with an alpha-linolenic acid content of up to 50-70%. %about. In view of the importance of α-linolenic acid and the general insufficient intake of human beings, the World Health Organization and the Food and Agriculture Organization of the United Nations recommend special supplementation of α-linolenic acid.
(1) Protect liver and beauty (2) Anti-thrombosis and lower blood lipids (3) Improve memory and protect eyesight (4) Relieve allergic reactions (5) Delay aging.
Comparison table of nutritional ingredients between perilla seed oil and walnut oil. Fatty acid composition (﹪) Walnut oil and perilla seed oil saturated fatty acids 7.7 4.1 monounsaturated fatty acids
ω-9 oleic acid 14.6
14.6 16.0
16.0 Polyunsaturated fatty acid 77.1 79.5 ω-6 linoleic acid
ω-3 α-linolenic acid 15.1 68.5 62.0 11.0 Others 0.6 0.4 Long-term consumption of perilla oil: increases brain nutrition, strengthens the brain and improves intelligence, regulates brain and optic nerve functions; regulates high blood pressure, hyperlipidemia, and lowers cholesterol; prevents atherosclerosis and inhibits thrombosis; reduces cerebral thrombosis and cardiovascular disease The onset of Alzheimer's disease; enhance the body's immune function; regulate the body's metabolism and delay the aging of the body; slow down and prevent the occurrence of Alzheimer's disease; prevent fatty liver and diabetes; and also have good effects on skin health and weight loss.
Perilla oil is edible oil squeezed from perilla. Perilla is also known as red perilla, perilla, and white perilla. It is one of the first batch of medicinal and edible plants approved by the country. It has the functions of relieving phlegm, moistening the lungs, relieving pain, and detoxifying. Perilla is an annual herbaceous plant of the Lamiaceae family. Also known as suma red and red suma, it is distributed throughout our country. The leaves of Perilla are green or purple, and the undersides of the leaves are all purple. It has the functions of relieving the surface and dispersing cold, promoting Qi and regulating the middle, relieving cough and asthma, promoting diaphragm and widening the intestines, and detoxifying.
Perilla oil can be consumed directly: take an average of 5-10 ml per day; drop it on rice, bread or steamed buns, and reduce the dosage to 1-5 ml for children. Can be used in cold dishes: added to cold dishes or salads; can be used in cooking to make soup, and dropped into cooked porridge, soup, and milk. It can also be mixed with ordinary edible oils such as soybean oil, peanut oil or rapeseed oil at a ratio of 1:5-1:10 for consumption.