Increased antioxidants and phenolic compounds produced in salted red perilla leaves during Japanese apricot pickling
2024.09.26
Shiso-zuke umeboshi, a traditional Japanese apricot pickle made with salted red perilla leaves, is known for its health-promoting properties due to its high content of phenolic compounds. These compounds, with antioxidant, anti-inflammatory, and antimicrobial properties, making it popular in both culinary and medical applications. Recent research focused on the quantitative and qualitative changes in phenolic profiles and antioxidant activity of Shiso-zuke Umeboshi during processing and digestion simulated in vitro. The study revealed significantly higher phenolic content during processing, with a gradual increase in antioxidant levels and activity observed throughout different stages of digestion, further supporting the health benefits of this pickling method.
