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This study aimed to investigate the anti-inflammatory activities of raw (P) and roasted (RP) Perilla frutescensBritton (perilla) seeds in RAW 264.7 macrophages and an ulcerative colitis mouse model. In lipopolysaccharide-treatedRAW 264.7 cells, treatment with ethanol extract of P at the concentrations of 75 and 150 μg/mL decreased nitric oxide(NO), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) levels to 48-85% of the control (p<0.01). Treatment withRP extract exhibited similar effects on NO, IL-6, and TNF-α, decreasing those levels to 51-84% of the control (p<0.01).In dextran sulfate sodium-treated ulcerative colitis mice, dietary treatment with 1% RP for 7 days decreased the coloniclevels of prostaglandin E2 and leukotriene B4 to 34% and 58% of the control, respectively (p<0.05). Dietary P treatment,however, did not decrease those levels significantly. These results indicate that roasted perilla seed exerts anti-inflammatoryactivity both in vitro and in vivo.
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