Perillaldehyde

Preliminary

Mechanism of Action

Primary aromatic compound responsible for shiso/perilla flavor. Antimicrobial activity against a broad spectrum of foodborne pathogens including Staphylococcus aureus, E. coli, Salmonella, and Vibrio species — disrupts bacterial membrane integrity and inhibits biofilm formation. Activates TRPA1 receptors contributing to pungent sensation. Anti-inflammatory via suppression of LPS-induced NO and PGE2 production in macrophages.

Research Notes

Perilla / Zi Su YeTCM

Antimicrobial activity demonstrated against multiple foodborne pathogens in vitro — MIC values of 0.5–2.0 mg/mL against S. aureus and E. coli (Kang et al., 2012). Anti-biofilm activity against V. parahaemolyticus provides scientific basis for traditional use of shiso with raw seafood. Anti-depressant-like effects observed in forced swimming test and tail suspension test in mice, possibly via modulation of serotonergic and dopaminergic systems (Ji et al., 2014). GRAS status (Generally Recognized As Safe) by the FDA as a flavoring agent.

Found In 1 Herb

Perilla / Zi Su Ye

TCM

3D Molecular Structure

Monoterpene aldehyde

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Perillaldehyde

Monoterpene aldehydeAromatic plant metabolites with anti-inflammatory properties

Representative pattern: C₁₀H₁₆O

Atoms

Carbon

Oxygen

Hydrogen

Related Compounds (Monoterpene aldehyde)

Citral(1)Citronellal(1)Cuminaldehyde(1)Safranal(1)

Live Research

Open on PubMed

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