Perilla frutescens: relieving cough and asthma, laxative. Diabetes can not be used. The following is the efficacy and role of perilla I brought for you, take a look together.

Perilla's efficacy and role

Perilla is commonly used in China as a traditional Chinese medicine, and the Japanese are used in cooking, especially when eating sashimi is an indispensable companion, in a few areas of China is also used as a vegetable or into the tea. Perilla leaves, also known as the leaves of Su, have the function of relieving the cold, and the stomach, the main treatment of wind-cold cold, cough, chest and abdominal distension, nausea and vomiting and other diseases. The seeds, also called soursop, have the function of suppressing cough and calming asthma, and socializing phlegm. Perilla grass can be distilled perilla oil, seeds out of the oil is also known as Suzi oil, long-term consumption of Suzi oil on the treatment of coronary heart disease and hyperlipidemia has obvious therapeutic effects.

Brief introduction of Perilla frutescens

Origin: A Treatise on the Nature of Medicines

Pinyin name: Zǐ Sū Zǐ

Alias: Sū Zǐ (《本草经集注》), Black Sū Zǐ (《饮片新参》), Wild Hemp Seed (野麻子), Iron Sū Zǐ (《江苏植药志》).

The source is the fruit of Labiatae plant, wrinkled perilla, pointed perilla, etc. The fruit is cut in the fall when ripe. When the fruit is ripe in the fall, cut the whole plant or fruit spike, hit the fruit, remove impurities, and dry in the sun.

The original form of plant morphology detailed perilla leaves article.

Habitat distribution produced in Hubei, Jiangsu, Henan, Shandong, Jiangxi, Zhejiang, Sichuan and other places.

Characteristics of the dried fruit is ovoid or globose, long diameter 0.6 ~ 3 mm, short diameter 0.5 ~ 2.5 mm. The wild ones have small grains, and the cultivated ones have large grains. The surface is grayish brown to dark brown or yellowish brown, with a raised reticulate pattern and traces of a fruit stalk at the more pointed end. The pericarp is thin, hard and brittle, easily crushed. Seed kernel yellowish white, rich in oil. Aromatic, slightly pungent flavor. Full, uniform, gray-brown particles, no impurities is preferred.

Chemical composition of the seeds contain fatty oil (45.30%) and vitamin B1.

Concocted

Perilla seeds: bumps to remove the gray debris, washed, dried.

Fried perilla seeds: take the net perilla seeds in the pot, stir-fry with a gentle fire until the aroma or popping sound for degrees, remove and cool.

Nutritional value of perilla leaves

Perilla in China commonly used in traditional Chinese medicine, and the Japanese are used in cooking, especially when eating sashimi is an essential companion, in a few areas of our country is also used as a vegetable or into the tea. Perilla leaves, also known as the leaves of Su, have the function of relieving the cold, and the stomach, the main treatment of wind-cold cold, cough, chest and abdominal distension, nausea and vomiting and other diseases. The seeds, also called soursop, have the function of suppressing cough and calming asthma, and socializing phlegm. Perilla grass can be distilled perilla oil, seeds out of the oil is also known as Suzi oil, long-term consumption of Suzi oil on the treatment of coronary heart disease and hyperlipidemia has obvious therapeutic effects.

Perilla has an anti-inflammatory and pain-relieving effect, and is highly valued in Indian and European folklore and used in traditional medicine. The Daily Mail recently reported that a recent study announced at the Manchester Pharmacy Conference found that eating fresh shiso can relieve joint pain.

Researchers at the Indian College of Pharmacy in Pune found that a concentrate extracted from two types of perilla could reduce swelling in swollen joints by 73 percent within 24 hours. The researchers noted that some arthritis medications usually cause side effects such as gastrointestinal upset and abdominal pain, whereas perilla has not been found to have any drug side effects so far.

Shiso leaves can be consumed directly with boiled water, or fresh shiso leaves can be mixed with curry rice or added to salads. Its anti-inflammatory effects are applicable to a wide range of conditions such as bronchitis, asthma, skin diseases and arthritis. Researchers have found that the enzyme that produces the characteristic flavor of perilla is the active ingredient in its anti-inflammatory properties.