Herb Leaf (叶 yè)

Zi Su Ye

Perilla leaf · 紫苏叶

Perilla frutescens (L.) Britt. · Folium Perillae

Also known as: Su Ye, 苏叶, Perilla leaf,

Zi Su Ye (Perilla leaf) plant

Images shown are for educational purposes only

Perilla leaf is a gentle, warming herb commonly used at the first signs of a cold, especially when symptoms include chills, headache, and digestive upset like nausea or bloating. It is also a traditional remedy for nausea during pregnancy and for stomach trouble after eating seafood. Its pleasant aromatic quality makes it one of the most approachable herbs in Chinese medicine, and it is widely used in cooking across East Asia.

Category Warm, acrid herbs that release the Exterior (辛温解表药)
Therapeutic focus Cold and Flu Relief Digestive Health Pregnancy support Respiratory Health

TCM Properties

Temperature

Warm

Taste

Acrid / Pungent (辛 xīn), Aromatic (芳香 fāng xiāng)

Channels entered

Lungs, Spleen

Parts used

Leaf (叶 yè)

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What This Herb Does

Every herb has a specific set of actions — here's what Zi Su Ye does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Zi Su Ye is primarily used to support these areas of health:

Cold and Flu Relief Digestive Health Pregnancy support Respiratory Health

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Zi Su Ye performs to restore balance in the body:

Releases the Exterior and Disperses Wind-Cold Regulates Qi and Harmonizes the Middle Burner Resolves Seafood Poisoning Calms the Fetus

How these actions work

'Releases the exterior and disperses Cold' means Zi Su Ye helps the body fight off early-stage colds caused by wind and cold. Its warm, pungent nature gently promotes sweating, which in TCM terms pushes the invading cold out through the skin. It is particularly suited for mild wind-cold conditions with symptoms like chills, headache, nasal congestion, and clear runny nose. Because its sweating action is relatively gentle, it is better for mild cases than strongly diaphoretic herbs like Ma Huang.

'Promotes Qi circulation and harmonizes the Middle Burner' refers to the herb's ability to move stagnant Qi in the chest and digestive system. When Qi gets stuck in the Spleen and Stomach area, it causes bloating, nausea, and poor appetite. Zi Su Ye's pungent, aromatic quality helps restore the normal downward flow of Stomach Qi and the upward-outward movement of Spleen Qi. This makes it especially useful when a cold comes with significant digestive symptoms like chest tightness, nausea, or vomiting.

'Resolves seafood poisoning' is one of Zi Su Ye's distinctive uses. When someone develops vomiting, diarrhea, or abdominal pain after eating fish or crab, TCM views this as a reaction to the cold, damp nature of seafood. Zi Su Ye's warmth and aromatic quality counteract this, and it can be used alone or with ginger for this purpose.

'Calms the fetus' means it can ease morning sickness and restlessness during pregnancy. Its Qi-regulating action addresses the upward rebellious Stomach Qi that causes nausea in early pregnancy, while its gentle nature makes it safe for pregnant women when used appropriately.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony. Zi Su Ye is used to help correct these specific patterns.

Why Zi Su Ye addresses this pattern

Zi Su Ye is acrid and warm, entering the Lung channel, which gives it a direct ability to release wind-cold from the body's surface. Its pungent taste opens the pores and promotes mild sweating, pushing the cold pathogen outward. Unlike stronger exterior-releasing herbs, Zi Su Ye's sweating action is gentle, making it ideal for mild wind-cold conditions. Importantly, it also moves Qi and harmonizes the Stomach, so it is the preferred choice when a wind-cold invasion is accompanied by chest stuffiness, nausea, or bloating — a very common presentation where the exterior pathogen affects both the Lungs and the digestive system simultaneously.

A practitioner would look for one or more of these signs

Chills

Chills predominating over fever

Headaches

Headache from wind-cold

Nasal Congestion

Stuffy nose with clear discharge

Hypochondrial Pain That Is Worse On Coughing And Breathing

Cough with thin, white phlegm

Nausea

Nausea or chest tightness accompanying the cold

Commonly Used For

These are conditions where Zi Su Ye is frequently used — but only when they arise from the specific patterns it addresses, not in all cases

Arises from: Wind-Cold

TCM Interpretation

TCM views the common cold as an invasion of external pathogenic factors — wind and cold — that penetrate the body's surface defences (Wei Qi). When wind-cold lodges in the Lung channel, it disrupts the Lung's ability to regulate the opening and closing of pores, causing chills, nasal congestion, and headache. If the cold also affects the Spleen and Stomach (which is common when someone is exposed to cold weather while having a weak digestion), digestive symptoms like nausea, bloating, and poor appetite appear alongside the respiratory symptoms. This combined pattern of exterior cold with interior Qi stagnation is one of the most common presentations in clinical practice.

Why Zi Su Ye Helps

Zi Su Ye is uniquely suited for the common cold because it simultaneously addresses both the surface invasion and the digestive disruption. Its warm, pungent nature gently opens the pores and promotes sweating to expel the wind-cold from the body's exterior. At the same time, its aromatic Qi-moving quality relieves the chest tightness, nausea, and bloating that often accompany a cold. This dual action — releasing the exterior while harmonizing the interior — is what makes Zi Su Ye the go-to herb for mild colds that come with stomach upset, and why it appears in so many classical cold remedies.

Also commonly used for

Epigastric Fullness And Pain Relieved By Vomiting

Especially pregnancy-related or cold-type vomiting

Post-Surgical Constipation And Bloating

Epigastric distension from Qi stagnation

Hypochondrial Pain That Is Worse On Coughing And Breathing

Early-stage cough with thin white phlegm

Food Poisoning

Particularly from fish and shellfish

Loss Of Appetite

Due to Spleen-Stomach Qi stagnation

Acute Bronchitis

Wind-cold type with cough and chest congestion

Allergic Sinusitis

With clear watery nasal discharge and sneezing

Herb Properties

Every herb has an inherent temperature, taste, and affinity for specific channels — these properties determine how it interacts with the body

Temperature

Warm

Taste

Acrid / Pungent (辛 xīn), Aromatic (芳香 fāng xiāng)

Channels Entered

Lungs Spleen

Parts Used

Leaf (叶 yè)

Dosage & Preparation

These are general dosage guidelines for Zi Su Ye — always follow your practitioner's recommendation, as dosages vary based on the formula and your individual condition

Standard dosage

5–10g

Maximum dosage

Up to 15–30g for acute seafood poisoning (fish or crab toxicity), for short-term use only

Dosage notes

Use lower doses (5–10g) for releasing the exterior in Wind-Cold patterns. For resolving fish or crab poisoning, doses of 10–30g may be used on a short-term basis. When used for morning sickness and calming the fetus, 5–10g is standard. Fresh leaves (Xian Zi Su Ye) are preferred for their stronger aromatic effect when available, using approximately double the dried dosage. Because the active volatile oils are easily lost, the herb should not be decocted for long periods.

Preparation

Zi Su Ye is aromatic and contains volatile essential oils that are the basis of much of its therapeutic action. It should be added near the end of the decoction process (hou xia, 后下) and simmered for only 2 to 5 minutes, or steeped in freshly boiled water. Prolonged boiling destroys the volatile oils and significantly reduces effectiveness. When used as a simple remedy, 3 to 5 fresh leaves can be steeped directly in boiling water as a tea.

Common Herb Pairs

These ingredients are traditionally combined with Zi Su Ye for enhanced therapeutic effect

Xiang Fu
Xiang Fu 1:1 (equal amounts, as in Xiang Su San)

Zi Su Ye releases exterior wind-cold and moves Qi outward, while Xiang Fu (Cyperus) is one of the strongest Qi-regulating herbs, specializing in resolving internal Qi stagnation and emotional constraint. Together, they form the core of Xiang Su San — Zi Su Ye pushes pathogens out through the surface while Xiang Fu unblocks the interior Qi stagnation, addressing the common clinical scenario of a cold with concurrent digestive bloating and emotional tension.

When to use: When a wind-cold exterior pattern is accompanied by significant Qi stagnation symptoms such as chest stuffiness, epigastric fullness, poor appetite, or irritability. Also useful for gastrointestinal colds.

Sheng Jiang
Sheng Jiang 2:1 (Zi Su Ye 10g : Sheng Jiang 5g)

Both are warm and pungent exterior-releasing herbs. Sheng Jiang (fresh ginger) strengthens the sweating action and powerfully warms the Stomach to stop vomiting, while Zi Su Ye contributes its Qi-moving and aromatic qualities. Together they provide a stronger combined action against wind-cold and cold-type nausea or vomiting than either herb alone.

When to use: For wind-cold colds with prominent vomiting or nausea, or for acute nausea and abdominal pain from eating raw or cold foods, especially fish and crab.

Huo Xiang
Huo Xiang 1:1

Both herbs release the exterior and harmonize the middle, but Huo Xiang (Patchouli/Agastache) excels at transforming dampness and resolving turbidity, while Zi Su Ye is stronger at moving Qi and releasing the exterior. Together, their combined aromatic and Qi-moving actions make them very effective for damp-cold conditions affecting both the surface and the digestive system.

When to use: For summer colds or 'air conditioning sickness' where wind-cold and dampness invade simultaneously, causing headache, chills, nausea, vomiting, diarrhea, and a heavy body sensation. They are core partners in formulas like Huo Xiang Zheng Qi San.

Huang Lian
Huang Lian 1:1

This is a complementary pairing of opposites: Zi Su Ye is warm and Qi-moving, while Huang Lian (Coptis) is cold, bitter, and clears heat. Together they regulate Qi and clear heat simultaneously, preventing Huang Lian's cold nature from blocking Qi flow while preventing Zi Su Ye's warmth from aggravating any underlying heat.

When to use: For pregnancy nausea with signs of heat (restlessness, bitter taste, irritability) alongside Qi stagnation. Also for vomiting from Stomach heat combined with Qi stagnation.

Sha Ren
Sha Ren 1:1 (Zi Su Ye 6-10g : Sha Ren 3-6g)

Both herbs move Qi and calm the fetus, but through complementary mechanisms. Sha Ren (Amomum) strongly warms and aromatically transforms dampness in the middle burner, while Zi Su Ye adds exterior-releasing and Qi-dispersing actions. Together they powerfully regulate middle burner Qi and stabilize pregnancy.

When to use: For pregnancy with nausea, vomiting, chest stuffiness, and fetal restlessness, especially when dampness and cold are contributing factors.

Key Formulas

These well-known formulas feature Zi Su Ye in a prominent role

Xiang Su San 香蘇散 King

Xiang Su San (from the Tai Ping Hui Min He Ji Ju Fang) is the signature formula for Zi Su Ye, showcasing both its exterior-releasing and Qi-regulating actions simultaneously. As King herb at an equal dose with Xiang Fu, Zi Su Ye drives the formula's ability to treat wind-cold invasion combined with internal Qi stagnation, the exact clinical scenario where this herb shines most.

Xing Su San 杏蘇散 Deputy

From the Wen Bing Tiao Bian, this formula treats cool-dryness attacking the Lungs with cough. Zi Su Ye serves as Deputy alongside Xing Ren (apricot kernel), using its warm pungent nature to gently disperse external cool-dryness while promoting Lung Qi circulation, demonstrating its versatility in respiratory conditions.

Ban Xia Hou Pu Tang 半夏厚朴湯 Assistant

In this classic formula from the Jin Gui Yao Lue for plum-pit Qi (the sensation of something stuck in the throat), Zi Su Ye serves as an Assistant. Its aromatic quality helps unblock stagnant Qi and assists Hou Po in moving Qi through the chest, demonstrating its role in resolving Qi stagnation beyond just the digestive system.

Huo Xiang Zheng Qi San 藿香正氣散 Assistant

This widely used formula from the Tai Ping Hui Min He Ji Ju Fang treats exterior wind-cold with interior dampness. Zi Su Ye assists the King herb Huo Xiang by strengthening the exterior-releasing action and contributing its Qi-moving effects, showcasing its role in formulas that address both the surface and the digestive system.

Comparable Ingredients

These ingredients have overlapping uses — here's how to tell them apart

Jing Jie
Zi Su Ye vs Jing Jie

Both are warm, pungent herbs that release the exterior and treat wind-cold. However, Jing Jie (Schizonepeta) is stronger at dispelling wind and is also used for wind-heat conditions and skin eruptions, while Zi Su Ye has the additional advantage of moving Qi and harmonizing the Stomach. Choose Zi Su Ye when the cold comes with digestive symptoms (nausea, bloating); choose Jing Jie when wind symptoms (itching, skin rashes, or sore throat) are more prominent.

Sheng Jiang
Zi Su Ye vs Sheng Jiang

Both are warm and pungent, release the exterior, and warm the Stomach. Sheng Jiang (fresh ginger) is stronger at warming the middle and stopping vomiting, and also counteracts the toxicity of certain herbs (like Ban Xia). Zi Su Ye is better at moving Qi, has a broader exterior-releasing action, calms the fetus, and resolves seafood poisoning. In practice, they are often used together rather than as substitutes.

Huo Xiang
Zi Su Ye vs Huo Xiang

Both are aromatic herbs that release the exterior and harmonize the middle. Huo Xiang (Agastache/Patchouli) excels at transforming dampness and is the first choice when dampness and turbidity are the dominant problems. Zi Su Ye is better at moving Qi stagnation and has a stronger exterior-releasing action. For damp-predominant summer colds, choose Huo Xiang; for Qi stagnation-predominant gastrointestinal colds, choose Zi Su Ye.

Common Substitutes & Adulterants

Related species and common adulterations to be aware of when sourcing Zi Su Ye

The most common substitution issue involves Bai Su Ye (白苏叶, white perilla), the leaves of Perilla frutescens var. frutescens. Bai Su has green leaves on both surfaces (lacking the distinctive purple colouration) and a milder aroma. Classical texts note that the two have different therapeutic emphases and should be distinguished. Authentic Zi Su Ye should be purple on at least the lower leaf surface and possess a strong, characteristic fragrance. Wild perilla (Ye Zi Su, 野紫苏) may also be substituted; its leaves tend to be smaller, darker green or only faintly purple, and less aromatic.

Educational content — always consult a qualified healthcare provider or TCM practitioner before using any herb.

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Zi Su Ye

Non-toxic

Zi Su Ye is classified as non-toxic in the Chinese Pharmacopoeia and has a long history of safe use as both food and medicine. However, one of its volatile components, perillone (紫苏酮), is a 3-substituted furan compound that has demonstrated significant pulmonary toxicity in animal studies. Intravenous injection of perillone at 10 mg/kg has caused fatal pulmonary edema in goats, though the same compound at 40 mg/kg given orally showed no adverse effects, indicating that toxicity is highly route-dependent and that normal oral decoction use poses very low risk. Perilla also contains small amounts of oxalic acid; long-term excessive consumption could theoretically contribute to calcium oxite stone formation, though this is not a concern at standard medicinal doses.

Contraindications

Situations where Zi Su Ye should not be used or requires extra caution

Caution

Wind-Heat patterns or febrile disease caused by warmth (Wen Bing). Zi Su Ye is warm and acrid, designed to disperse Wind-Cold. Using it in Heat patterns would worsen the condition.

Caution

Yin deficiency with fever, headache, or night sweats. The Ben Cao Jing Shu warns that in Yin-deficient conditions presenting with alternating chills and fever or headache, this herb should not be used because the pattern calls for nourishing and consolidating, not dispersing.

Caution

Qi deficiency with spontaneous sweating. Zi Su Ye promotes sweating to release the exterior. In patients who already sweat excessively due to Qi weakness, it will further deplete Qi and fluids.

Caution

Vomiting due to Stomach Fire or rising Fire. The classical texts specifically note that nausea caused by upward-blazing Fire is worsened by this warm, dispersing herb.

Caution

Prolonged or excessive use. The Ben Cao Tong Xuan (本草通玄) warns that long-term use can deplete the body's true Qi, gradually weakening overall constitution.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

Zi Su Ye is traditionally considered safe during pregnancy and is in fact one of the classical herbs used to calm the fetus (an tai) and treat morning sickness (pregnancy nausea and vomiting). It is commonly combined with Chen Pi (tangerine peel) and Sha Ren (amomum) for this purpose. Its mechanism of action for pregnancy support is through regulating Qi, harmonizing the Stomach, and resolving dampness rather than through any hormonal action. Standard clinical doses (5 to 10g) are appropriate during pregnancy under practitioner guidance.

Breastfeeding

There is no classical contraindication or modern evidence indicating harm from Zi Su Ye during breastfeeding at standard doses. As a mild, food-grade herb widely used in cooking across East Asia, it is generally considered safe for nursing mothers. Its Qi-regulating and Stomach-harmonizing properties may even support digestion and appetite. However, as a warm and dispersing herb, extended high-dose use could theoretically contribute to drying of fluids, so standard short-course use is advisable.

Children

Zi Su Ye is commonly used in pediatric practice for children's Wind-Cold common colds, especially those accompanied by digestive symptoms (a very common presentation in children). For infants around one year old, doses of approximately 2 to 3g are used. For older children, 3 to 6g is typical. For children who refuse to drink the decoction, the herb can be prepared as a foot soak to deliver its dispersing effects through the skin. The herb's gentle nature and food-grade safety profile make it one of the more child-friendly herbs for early-stage Wind-Cold conditions.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Zi Su Ye

Anticoagulant/antiplatelet drugs: Some research suggests that perilla leaf constituents may have mild effects on blood coagulation. Patients taking warfarin or other anticoagulants should exercise caution and inform their healthcare provider before concurrent use.

Blood sugar-lowering medications: Animal studies have shown that perilla oil and perillaldehyde can raise blood sugar levels. While this effect has not been well-documented for the leaf decoction at standard doses, patients on insulin or oral hypoglycemics should be aware of potential interactions.

Antihypertensive medications: Preliminary animal data suggest perilla may have mild cardiovascular effects. Patients on blood pressure medications should be monitored if using perilla leaf concurrently in large or sustained doses.

Dietary Advice

Foods and dietary considerations when taking Zi Su Ye

When taking Zi Su Ye for Wind-Cold conditions, eating warm foods such as congee (rice porridge) and ginger-based dishes helps support its dispersing action. Avoid cold, raw, and greasy foods which can obstruct the Spleen and Stomach and counteract the herb's warming, Qi-moving effects. Classically, perilla leaf is noted to pair naturally with seafood (particularly crab, shrimp, and shellfish) both as a culinary herb and as a preventive against seafood-related digestive upset. Traditionally, perilla leaf should not be combined with carp (鲤鱼, li yu) in cooking, as this pairing was believed to cause skin eruptions.

Botanical Description

Physical characteristics and morphology of the Zi Su Ye source plant

Perilla frutescens (L.) Britt. var. crispa is an annual herb in the mint family (Lamiaceae) that grows 60 to 90 cm tall. The stems are square (a hallmark of the mint family), erect, and covered with fine hairs. The leaves are opposite, broadly ovate, 7 to 12 cm long and 5 to 8 cm wide, with serrated margins and pointed tips. In the medicinal variety, leaves are characteristically purple on both surfaces (or green on top and purple underneath), wrinkled or crisped in texture, and strongly aromatic when crushed. The plant produces small white to pale purple flowers on spike-like racemes from late summer to early autumn.

Perilla thrives in warm, moist environments with rich, loose soil and full sun to partial shade. It grows readily along roadsides, on hillsides, in fields, and at forest margins, and also self-seeds freely in cultivated gardens. The plant is native to a broad swathe of East and South Asia, from the Himalayas through China, Korea, and Japan.

Sourcing & Harvesting

Where Zi Su Ye is sourced, when it's harvested or collected, and how to assess quality

Harvesting season

Southern China: July to August. Northern China: August to September (around the Bai Lu/White Dew solar term). Harvested when branches and leaves are luxuriant and the flower spikes have just begun to emerge, then air-dried in a well-ventilated shaded area.

Primary growing regions

Zi Su Ye is widely cultivated across China and does not have a single famous "terroir" (dao di) origin in the way that some other herbs do. Major producing regions include Jiangsu, Hubei, Guangdong, Guangxi, Henan, Hebei, Shandong, Shanxi, Zhejiang, and Sichuan provinces. Guangdong and Jiangsu are traditionally noted for producing high-quality aromatic leaves. The plant is also widely grown in Japan, Korea, and Southeast Asia.

Quality indicators

Good quality Zi Su Ye leaves should be intact or only slightly crumpled, with both surfaces deep purple in colour (or at minimum the underside should be distinctly purple). The leaves should feel soft and slightly brittle when dried, not stiff or papery. A strong, characteristic aromatic fragrance is the most important quality indicator. The taste should be mildly acrid. Leaves that are green on both surfaces (which may indicate Bai Su/white perilla rather than true Zi Su), have lost their fragrance, or are heavily browned and fragmented are of inferior quality. When examined closely, small glandular dots (oil glands) should be visible on the underside of the leaf.

Classical Texts

Key passages from the classical Chinese medical texts that describe Zi Su Ye and its therapeutic uses

《本草纲目》(Ben Cao Gang Mu) — Li Shizhen

Original: 「近世要药也。其味辛，入气分；其色紫，入血分。故同橘皮、砂仁，则行气安胎；同藿香、乌药，则温中止痛；同香附、麻黄，则发汗解肌；同川芎、当归，则和血散血。」

Translation: "It is an essential herb of recent times. Its acrid flavour enters the Qi level; its purple colour enters the Blood level. Combined with tangerine peel and Sha Ren, it moves Qi and calms the fetus; with Huo Xiang and Wu Yao, it warms the middle and stops pain; with Xiang Fu and Ma Huang, it induces sweating and releases the muscle layer; with Chuan Xiong and Dang Gui, it harmonizes and disperses Blood."

《本草纲目》(Ben Cao Gang Mu)

Original: 「解肌发表，散风寒，行气宽中，消痰利肺。」

Translation: "Releases the muscle layer and vents the exterior, disperses Wind-Cold, moves Qi and broadens the middle, resolves phlegm and benefits the Lung."

《本草经疏》(Ben Cao Jing Shu)

Original: 「病属阴虚，因发寒热或恶寒及头痛者，慎毋投之，以病宜敛宜补故也。火升作呕者亦不宜。」

Translation: "When the condition pertains to Yin deficiency presenting with alternating fever and chills, aversion to cold, or headache, one must be careful not to prescribe it, for such conditions require consolidating and supplementing. It is also unsuitable for vomiting caused by rising Fire."

《本草纲目》(Ben Cao Gang Mu)

Original: 「苏性舒畅，行气和血，故谓之苏。」

Translation: "The nature of Su is to soothe and ease, moving Qi and harmonizing Blood, hence it is called Su [meaning 'to revive' or 'to soothe']."

《本草通玄》(Ben Cao Tong Xuan)

Original: 「久服泄人真气。」

Translation: "Prolonged use drains a person's true Qi."

Historical Context

The history and evolution of Zi Su Ye's use in Chinese medicine over the centuries

Zi Su Ye (紫苏叶) was first recorded as a medicinal substance in the Ming Yi Bie Lu (名医别录), compiled during the Liang Dynasty period by Tao Hongjing, where it was listed as a middle-grade herb. The name "紫苏" literally means "purple reviver" or "purple soother." Li Shizhen explained in the Ben Cao Gang Mu that "苏" (Su) refers to the herb's nature of soothing and easing, reflecting its ability to move Qi and harmonize Blood.

A well-known folk legend attributes the discovery of perilla's detoxifying properties to the famous Han Dynasty physician Hua Tuo, who reportedly observed that a water otter recovered from overeating fish after consuming a purple-leaved plant on the riverbank. Hua Tuo then used the plant to treat a group of young men suffering from crab poisoning, leading to its fame as a remedy for seafood toxicity. The whole perilla plant has been used medicinally for centuries with three distinct parts entering the pharmacopoeia: the leaf (Zi Su Ye) for releasing the exterior and moving Qi, the stem (Zi Su Geng) primarily for regulating Qi and calming the fetus, and the seed (Zi Su Zi) for directing Qi downward and dissolving phlegm. In both Chinese and Japanese culinary traditions, perilla leaves have long served as both food and medicine, exemplifying the classical concept of "medicine and food share a common origin" (药食同源).

Modern Research

5 published studies investigating the pharmacological effects or clinical outcomes of Zi Su Ye

1

Comprehensive Review: Chemical Composition, Pharmacological Mechanisms, and Industrial Applications of Perilla frutescens (Review, 2025)

Foods, 2025, 14(7), 1271

A comprehensive review identifying key bioactive compounds in perilla including volatile terpenoids (perillaldehyde, limonene), flavonoids (luteolin, apigenin), and phenolic acids (rosmarinic acid). The review found evidence supporting antioxidant, anti-inflammatory, antiviral, anticancer, antibacterial, and blood sugar-lowering effects across multiple experimental models.

PubMed
2

Rosmarinic Acid Enriched Fraction from Perilla frutescens Leaves Protects Against Indomethacin-Induced Gastric Ulcer in Rats (Animal Study, 2019)

BioMed Research International, 2019, Article ID 9514703

This study showed that ethanolic extract and aqueous fraction of perilla leaves, rich in rosmarinic acid, significantly protected rat stomachs against NSAID-induced gastric ulcers. The protective effects were mediated through anti-inflammatory and anti-apoptotic mechanisms, reducing ulcer index, decreasing gastric secretion, and preserving the mucosal lining.

PubMed
3

Rosmarinic Acid from Perillae Herba Produces an Antidepressant-Like Effect in Mice Through Hippocampal Cell Proliferation (Animal Study, 2008)

Takeda H et al., European Journal of Pharmacology, 2008

Rosmarinic acid, a major polyphenolic ingredient of perilla leaf, showed antidepressant-like activity in forced swimming tests. Treatment for 7 or 14 days significantly increased new cell growth in the hippocampus (a brain region involved in mood regulation), suggesting a potential neurogenesis-based mechanism for its antidepressant properties.

PubMed
4

Extract of Perilla frutescens Enriched for Rosmarinic Acid Inhibits Seasonal Allergic Rhinoconjunctivitis in Humans (RCT, 2004)

Takano H et al., Experimental Biology and Medicine, 2004, 229(8), 772-778

A human clinical trial found that perilla extract enriched in rosmarinic acid was effective in alleviating symptoms of seasonal allergic rhinoconjunctivitis (hay fever). The mechanism appeared to involve inhibition of inflammatory white blood cell infiltration into the nasal passages.

PubMed
5

Rosmarinic Acid Inhibits Epidermal Inflammatory Responses: Anticarcinogenic Effect of Perilla frutescens Extract in the Murine Two-Stage Skin Model (Animal Study, 2004)

Osakabe N et al., Carcinogenesis, 2004, 25(4), 549-557

Perilla extract and its rosmarinic acid component showed significant inhibition of skin tumor development in a mouse carcinogenesis model. The anticarcinogenic effect was attributed to two mechanisms: suppression of the inflammatory response (reduced COX-2 expression) and scavenging of reactive oxygen radicals.

Research on individual TCM herbs is growing but still limited by Western clinical trial standards. These studies provide emerging evidence and should be considered alongside practitioner expertise.