Shiso / Perilla
Perilla frutescens
Shiso (Japanese perilla) is rich in rosmarinic acid, luteolin, and apigenin — polyphenols with documented anti-cancer properties. Research has shown inhibition of colorectal and gastric cancer cell proliferation, reduction of COX-2 inflammatory pathways, and potent antioxidant protection. Red shiso contains anthocyanins with additional anti-tumour activity. Used in Japanese medicine for centuries to treat respiratory, digestive, and inflammatory conditions.
Medicinal Properties
Cancer Types Studied
Recommended Dosage
Fresh leaves: 5–10 leaves daily (as food/garnish). Shiso oil: 1–2 tsp daily. Perilla leaf extract: 200–400 mg standardised rosmarinic acid daily.
Preparations
Fresh Shiso Leaves
Use 5–10 leaves daily as garnish with fish, rice, or salads. Both green (Ao-shiso) and red (Aka-shiso) varieties are medicinal.
Shiso Tea
Steep 6–8 fresh or dried leaves in hot water for 5 minutes with a slice of ginger. Drink 1–2 cups daily.
Umeboshi with Shiso
Traditional Japanese combination of pickled plum (ume) wrapped in red shiso leaves. Alkalising, antimicrobial, and gut-supportive.
NIH / PubMed Research
Links open on PubMed (National Library of Medicine). Research is ongoing — results may not reflect clinical use.
Cautions & Interactions
- Generally very safe at food doses
- High-dose supplemental use may interact with blood thinners
- Perilla oil is high in ALA — monitor omega-3 intake total
Related Herbs
Informational only. Not medical advice. Consult your healthcare provider before use.