Potential Allergenic Properties of Perilla Seed

Perilla seed, derived from the Perilla frutescens plant, is a popular agricultural product known for its culinary and medicinal uses. However, it is important to be aware of the potential allergenic properties associated with perilla seed consumption.

Allergenic Proteins

Perilla seed contains various proteins that have the potential to trigger allergic reactions in susceptible individuals. These proteins, known as allergens, can cause symptoms ranging from mild to severe, including itching, hives, swelling, difficulty breathing, and in severe cases, anaphylaxis.

Major Allergens

Several major allergens have been identified in perilla seed, including Per a 1, Per a 2, and Per a 3. Per a 1 is a lipid transfer protein, while Per a 2 and Per a 3 are storage proteins. These allergens are known to be heat-stable, meaning they can retain their allergenic properties even after cooking or processing.

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Cross-Reactivity

Individuals who are allergic to other plants in the Lamiaceae family, such as mint, basil, or sage, may also be at risk of developing an allergic reaction to perilla seed. This is due to the presence of similar allergenic proteins across these plant species, leading to cross-reactivity.

Precautions and Allergy Testing

If you suspect an allergy to perilla seed or have a known allergy to related plants, it is important to exercise caution when consuming or handling perilla seed products. Allergy testing can help identify specific allergens and guide avoidance strategies.

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It is recommended to consult with a healthcare professional or allergist for proper diagnosis, management, and guidance on allergenic properties of perilla seed.

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