Cosmetics · Plant extracts
Perilla Frutescens Leaf Extract
シソ葉エキス (Shiso-ha ekisu)
Also known as: Shiso Extract, Perilla Extract
At a glance
| Category | Cosmetics |
|---|---|
| INCI name | Perilla Frutescens Leaf Extract |
| Japanese labeling name | シソ葉エキス |
| Common Japanese notations | シソ葉エキス, シソエキス, 大葉エキス |
| Origin | Plant-derived (Perilla frutescens, shiso) |
| Typical functions | Skin conditioning, Antioxidant, Soothing |
| Regulatory status in Japan | Cosmetic ingredient listed in the JSCI labeling name dictionary. The plant and its leaf are also widely used as a food and are regulated under the Food Sanitation Act in that context. |
Shiso (Perilla frutescens) is the distinctive herb that accompanies sashimi, flavors umeboshi, and grows in Japanese gardens across the country. Its leaves come in green (aojiso) and red (akajiso) varieties. As a cosmetic ingredient, shiso leaf extract is used in formulations oriented toward sensitive or reactive skin, drawing on polyphenol and rosmarinic acid content in the leaf.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Facial toners and essences
- Scalp and hair products
- Sensitive skin formulations
- Culinary applications (as food ingredient)
What it is
Perilla frutescens leaf extract is obtained by water, hydro-alcoholic, or glycol extraction of the leaves of Perilla frutescens. The extract contains rosmarinic acid, luteolin, caffeic acid, and other polyphenols, along with essential oil constituents such as perillaldehyde in trace amounts.
Green shiso (aojiso) and red shiso (akajiso) are varieties of the same species. The red variety accumulates anthocyanins that give it both its color and, in culinary contexts, its role as the colorant for umeboshi and shibazuke pickles.
Typical uses in Japanese products
In Japanese cosmetics, shiso leaf extract appears in toners, essences, and moisturizers — especially in lines positioned for sensitive skin or seasonal skin reactivity (spring pollen-season products). It also appears in scalp-care and hair-care products.
As a food ingredient, shiso is central to Japanese cuisine (sashimi garnish, umeboshi, shibazuke, tempura, salad herb). Cosmetic and food uses are handled under separate regulatory frameworks.
Regulatory classification in Japan
Listed in the JSCI Japanese Cosmetic Ingredient Codex under シソ葉エキス and permitted as a cosmetic ingredient.
Red shiso (Perilla Frutescens (Red) Extract) is a separate INCI name and is handled as a related but distinct ingredient.
Regulatory classification in other markets
| EU | Listed in CosIng under the INCI name Perilla Frutescens Leaf Extract. Permitted for cosmetic use. |
|---|---|
| USA | INCI recognized by PCPC. Commonly used in finished cosmetic products. |
| China | Listed in the IECIC. Permitted for cosmetic use. |
| Korea | Permitted as a cosmetic ingredient under the KFDA / MFDS cosmetic ingredient system. |
Example products
Example finished products will be added after each product's current full ingredient list has been verified.
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Related ingredients
References
- JSCI labeling name directory — シソ葉エキス
- EU CosIng entry: Perilla Frutescens Leaf Extract
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.