Increased antioxidants and phenolic compounds produced in salted red perilla leaves during Japanese apricot pickling

Increased antioxidants and phenolic compounds produced in salted red perilla leaves during Japanese apricot pickling

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 … Read more