The main fatty acids in perilla seed oil were 44% ~ 64% α-linolenic acid (ALA) , 14% ~ 17% linoleic acid, 13% ~ 15% palmitic acid, and 1% ~ 2% stearic acid. Its fatty acid composition is characterized by high levels of omega-3 unsaturated fat (alpha-linolenic acid) , which are higher than linseed oil. As high as 50% ~ 70% , is currently found in all natural vegetable oils in this fatty acid content of the highest. Helps maintain a balance between dietary omega-6 unsaturated fat and omega-3 unsaturated fat.
PRODUCT USE/EFFICACY: 1. Perilla seed oil is easily oxidized due to its high content of linolenic acid. It is not stable enough for storage and has low smoking point. It is easy to smoke when heated. It is usually eaten cold or mixed in after cooking.
2. The pharmacological effects of perilla seed oil include anti-thrombosis, anti-allergy, anti-inflammation, lowering blood pressure, lowering blood lipid, lowering cholesterol, promoting learning behavior and visual function, relieving cough and asthma.
3. Perilla seed oil, olive oil and sunflower seed oil all had the effect of reducing postprandial blood sugar, but perilla seed oil had the strongest effect, the main reason is that its high content of ω-3 unsaturated fat (α-linolenic acid) can improve insulin sensitivity and glucose metabolism.
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