Perilla Seed Oil: A Review of Health Effects, Encapsulation Strategies and Applications in Food.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-11-13 DOI:10.3390/foods13223615

Min Li, Nanjie Jiang, Guangqi Guo, Shuaijun Lu, Ziliang Li, Yujie Mu, Xiaoyang Xia, Zhenxia Xu, Yong Hu, Xia Xiang

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Abstract

Perilla (Perilla frutescens L.) is an annual herbaceous plant whose seed oil is rich in unsaturated fatty acids such as alpha-linolenic acid (ALA). This oil exhibits various health benefits, including antioxidant, anti-inflammatory, lipid-lowering, hypoglycemic, neuroprotective and immunomodulatory activities. In addition, incorporating perilla oil into a diet can effectively increase the abundance of beneficial bacteria in the gut microbiota. However, perilla oil is prone to oxidation, which reduces its nutritional value and lowers its bioavailability. To address these issues, encapsulation technologies such as emulsions, oleogels, liposomes and microcapsules have been employed, showing promising results. Nonetheless, further research is needed to fully elucidate the underlying mechanisms of perilla seed oil's health effects, validate its benefits through large-scale human clinical trials and optimize encapsulation techniques. Future investigations should also explore the synergistic effects of combining perilla seed oil with other functional components and its role in modulating gut microbiota to achieve comprehensive health benefits.

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紫苏籽油：紫苏籽油：健康影响、封装策略和食品应用综述。

紫苏（Perilla frutescens L.）是一种一年生草本植物，其种子油富含不饱和脂肪酸，如α-亚麻酸（ALA）。这种油具有多种保健功效，包括抗氧化、抗炎、降脂、降糖、神经保护和免疫调节活性。此外，在饮食中加入紫苏油可以有效增加肠道微生物群中有益细菌的数量。然而，紫苏油容易氧化，从而降低其营养价值和生物利用率。为了解决这些问题，人们采用了乳液、油凝胶、脂质体和微胶囊等封装技术，并取得了良好的效果。然而，要充分阐明紫苏籽油保健作用的内在机制、通过大规模人体临床试验验证其益处以及优化封装技术，还需要进一步的研究。未来的研究还应探索紫苏籽油与其他功能成分结合的协同效应，以及紫苏籽油在调节肠道微生物群方面的作用，以实现全面的健康益处。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds