Morpholigical and phytochemical diversity of shiso, the 'Beefsteak plant' | Variabilité morphologique et phytochimique du shiso, le 'basilic chinois'
2008
Baroffio, C.A. | Carron, C.-A. | Vouillamoz, J.F., Station de recherche Agroscope Changins-Waedenswil ACW, Conthey (Switzerland). Centre de Conthey
Shiso [pronounced she-so] is a culinary, aromatic, medicinal, cosmetic and ornamental plant cultivated in Asia since Antiquity. Ten different kinds of shiso were tested on their adaptation for cultivation in Switzerland, on their phytochemical properties (antioxydant and anti-allergenic) and their culinary use. They were classified into four known types: «Ao shiso» or «Egoma» with green leaves and «Aka Shiso» or «Nankinensis » with red leaves. «Ao shiso» proved to be the most interesting for rosmarinic acid (antioxydant) and apigenin (anti-allergenic) contents as well as for Japanese cooking (sushi). «Egoma» was the richest in essential oil. «Aka shiso» and «Nankinensis » stood out with their luteolin content (anti-allergenic). The linolenic acid (omega-3) content in the seeds tested was above 60% of the total fatty acids. The preliminary results confirm the feasibility of shiso cultivation in Switzerland. The important morphological and phytochemical variability of the different shisos offers interesting perspectives for multiple uses in food, cosmetics or medicine.
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