Quality Analysis of Silam (Perilla Fructescens)

The Silam(P.Fructescens) is used in traditional way as an oil seed and generally for culinary purpose in the kitchen but Silam oil has high nutritional value than that of other oil and this is specially due to high content of fatty acid (omega-36 fatty acids) which contributes about 40-45 % and is rare in oil from other plant sources.Perilla oil revealed linked to a reduced incidence of degenerative diseasesparticularly coronary heart diseases(CHD)CancersInflammationArthiritisAsthma etc.however Perilla oil in the diet is associated with a low incidence of cancer and CHDdespite the high fat intake.Traditionally the oil and seed are used in the treatment of coldscoughchest stuffinessvomitingabdominal pain and constipations. In this context the present study focuses on the Physico-chemicals analysis of P.fructescens to provide a nutritional statistics impacts on the modern scientific societies environmentalist regarding conservation cultivation and popularization of this under utilized traditional oil yielding crop at mass scale.