A research team at Kyoto University in Japan has found in an experiment that Japanese shiso, a common condiment in Japanese cuisine, contains an effective ingredient that inhibits active oxygen and prevents aging.
Shiso belongs to the Lamiaceae family and Perilla genus, and is an annual herb widely distributed in Asia. Shiso is very popular in Japan, and green shiso, which has green leaves on both sides, often appears in Japanese dishes as a condiment, used in the preparation of sashimi and tempura. Shiso is rich in minerals and vitamins, has a good anti-inflammatory effect, and can preserve and sterilize other foods. Its leaves can be used to make dishes, or to pickle vegetables. The seeds are rich in healthy perilla oil, which has a strong aroma.
The research team analyzed the components of 12 fruits and vegetables, including green shiso, peaches, and apples, and found that green shiso contains a polyphenol called "DDC" that can inhibit active oxygen. When this ingredient was added to mouse cells, the activity of antioxidant enzymes increased significantly. In addition, the research team also confirmed that chemically synthesized DDC has the same effect.
Research leader Toshiaki Kume pointed out: "The DDC content in each green shiso leaf is very limited. There is no effect without consuming several kilograms of leaves daily, so it is necessary to extract the ingredient and make it into a dietary supplement."