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Perillaldehyde

4-(1-Methylethenyl)-1-cyclohexene-1-carboxaldehyde

Perilla aldehyde · Perillyl aldehyde · p-Mentha-1,8-dien-7-al

Monocyclic monoterpenoid alkene aldehyde · C₁₀H₁₄O

Chemical structure of Perillaldehyde
2D structure PubChem / NCI CIR

Chemical info

CAS number CAS
18031-40-8
Molecular formula
C₁₀H₁₄O
Molecular weight
150.22 g/mol
Aroma
The signature note of perilla, fresh, lightly citrus, clean.

Safety

Mild skin sensitizer · IFRA restricted

Perillaldehyde is the principal constituent of perilla oil from the perillaldehyde chemotype, reaching about 87 percent. It is safe for topical use at standard concentrations, with mild sensitization potential that has prompted an IFRA limit.

Skin. Patch tests at 1 and 4 percent on three separate volunteer panels were non-irritating. A maximation test at 4 percent gave 2 of 29 sensitization reactions. At 1 percent there were no reactions in 25 subjects.

Oral. Acute oral LD50 in mice was 1.72 g/kg. Acute dermal LD50 in guinea pigs exceeded 5 g/kg.

Mutagenicity. Results are inconsistent. Perillaldehyde was not mutagenic in the Ames test but produced chromosome aberrations in Chinese hamster fibroblasts. It was not genotoxic in mouse micronucleus tests.

Anticancer activity. Perillaldehyde inhibits proliferation of mouse B16 melanoma and several human cancer cell lines, and induces apoptosis.


Usage guidelines

Concern level
Low to moderate · mild sensitizer
IFRA limit
0.1 percent in most topical product types
Food use
Sweetening agent in Japan, around 2,000 times sweeter than sucrose

Found in essential oils

Principal sources
Perilla86.8 %

Pharmacokinetics

The urine of rabbits orally dosed with 0.7 to 0.8 g/kg perillaldehyde contained mainly carboxylic acids including perillic acid, resulting from oxidation. Traces of aromatic acids such as cumic acid and small amounts of alcoholic reduction products were also detected.


Notes

Perillaldehyde shows antioxidant activity through activation of the antioxidant responsive element ARE.

The (S)- isomer is the form found in perilla oil and is a recognized sweetening agent in Japan, around 2,000 times sweeter than sucrose.