Institute of Food Processing Research, Heilongjiang Province Academy of Agricultural Sciences, Harbin 150086, China.
Heilongjiang Province Key Laboratory of Food Processing, Harbin 150086, China.
Molecules. 2024 Nov 7;29(22):5258. doi: 10.3390/molecules29225258.
Perilla () seeds are emerging as a valuable resource for functional foods and medicines owing to their rich oil and protein content with diverse nutritional and health benefits. Perilla seed oil (PSO) possesses a high level of a-linolenic acid (ALA), a favorable ratio of unsaturated to saturated fatty acids, and other active ingredients such as tocopherols and phytosterols, which contribute to its antioxidant, anti-inflammatory, and cardiovascular protective effects. The balanced amino acid ratio and good functional properties of perilla seed protein make it suitable for a variety of food applications. The chemical composition, health benefits, and potential applications of PSO as well as the structural characterization, functional properties, modification methods, bioactivities, and application scenarios of perilla seed protein are comprehensively presented in this paper. Furthermore, the challenges as well as future prospects and research focus of PSO and perilla seed protein are discussed. The growing interest in plant-based diets and functional foods has made PSO and perilla seed protein promising ingredients for the development of novel foods and health products. The purpose of this paper is to highlight implications for future research and development utilizing these two untapped resources to improve human health and nutrition.
由于富含油和蛋白质，具有多种营养和健康益处，紫苏（）种子正成为功能性食品和药物的宝贵资源。紫苏籽油（PSO）含有高水平的α-亚麻酸（ALA）、不饱和与饱和脂肪酸的理想比例，以及生育酚和植物甾醇等其他活性成分，这有助于其发挥抗氧化、抗炎和心血管保护作用。紫苏种子蛋白具有平衡的氨基酸比例和良好的功能特性，适合多种食品应用。本文全面介绍了 PSO 的化学成分、健康益处和潜在应用，以及紫苏种子蛋白的结构特征、功能特性、修饰方法、生物活性和应用场景。此外，还讨论了 PSO 和紫苏种子蛋白面临的挑战以及未来的前景和研究重点。对植物性饮食和功能性食品的兴趣日益浓厚，使得 PSO 和紫苏种子蛋白成为开发新型食品和保健品的有前途的成分。本文的目的是强调利用这两种未充分开发的资源来改善人类健康和营养的未来研究和开发的意义。
