Matière premièreMatières premières cosmétiques

Shiso / Perilla Frutescens Leaf Extract

紫蘇葉エキス (Shisoba ekisu)

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Pourquoi sourcer au Japon

Perilla frutescens, known in Japan as shiso (紫蘇), is a herb of the mint family used in Japanese cooking and traditional medicine.

Spec clé

INCI Perilla Frutescens Leaf Extract / Perilla Frutescens Red Leaf Extract; MOQ from 10–30 kg.

Produit fini typique

Sensitive-skin facial toner — Soothing positioning oriented to sensitive or reactive skin — Japanese drugstore lines often launch shiso-containing toners for the spring pollen-allergy season, supported by the rosmarinic acid clinical literature (subject to PMDA advertising rules on what may be claimed).

En un coup d'œil

Fournisseurs répertoriés
6 fournisseurs
MOQ typique
10–30 kg
Délai typique
4–8 semaines
Régions d'origine
Aichi (green/red shiso), Tottori, Nagano
Catégorie
Matières premières cosmétiques
Saison de récolte
Juillet – septembre
Statut réglementaire au Japon
Inscrit au JSCI
Nom INCI
Perilla Frutescens Leaf Extract / Perilla Frutescens Red Leaf Extract
Nom japonais
紫蘇葉エキス
Romaji
Shisoba ekisu

À propos de cet ingrédient

La Perilla frutescens, appelée au Japon shiso (紫蘇), est une plante de la famille de la menthe utilisée dans la cuisine et la médecine traditionnelles japonaises. Ses feuilles contiennent de l'acide rosmarinique, du périllaldéhyde et des anthocyanes (dans la variété rouge). Elle est utilisée en cosmétique pour des positionnements apaisant et antioxydant.

Statut réglementaire

JaponInscrit au JSCI
Union européenneInscrit au CosIng (variantes verte et rouge)
États-UnisReconnu par l'INCI
ChineInscrit à l'IECIC

FAQ pour les acheteurs OEM

Q. What is the typical MOQ and lead time for shiso extract?

Supplier-disclosed industry ranges are typically 10–30 kg with 4–8 week lead times. Harvest is concentrated in July–September, but extract producers typically work from stored or frozen feedstock to maintain year-round supply. For brands wanting fresh-season material with declared harvest date, RFQ should be placed by spring of the target year.

Sources · Dernière vérification: 2026-04-26

Connaissance sectorielle — non encore rattachée à une source primaire unique

Q. Can buyers specify rosmarinic acid content on the COA?

Yes. Reputable Japanese herb extract producers will standardize Perilla frutescens leaf extract to a specified rosmarinic acid content using HPLC, with batch-level COA reporting. Standardized extracts carry a price premium versus generic 'shiso extract.' For functional positioning that references the rosmarinic acid clinical literature, standardized material is generally required for credible claims-substantiation.

Sources · Dernière vérification: 2026-04-26

Connaissance sectorielle — non encore rattachée à une source primaire unique

Q. Are organic shiso and Aichi-origin material available?

Aichi Prefecture is one of Japan's leading commercial shiso production areas, supplying both green and red varieties; Tottori and Nagano are secondary regions. Organic JAS-certified shiso is produced in limited volume by specialty growers and contract herb farms, with chain-of-custody documentation through the extract producer. Confirm certification scope (raw leaf vs finished extract) at RFQ.

Sources · Dernière vérification: 2026-04-26

Connaissance sectorielle — non encore rattachée à une source primaire unique

Cas d'usage

  • Sensitive-skin facial toner

    Positionnement
    Soothing positioning oriented to sensitive or reactive skin — Japanese drugstore lines often launch shiso-containing toners for the spring pollen-allergy season, supported by the rosmarinic acid clinical literature (subject to PMDA advertising rules on what may be claimed).
    Niveau d'usage typique
    0.5–3% in toner formulations

    Sources

  • Scalp-care lotion

    Positionnement
    Antioxidant positioning for scalp-care formats; shiso pairs with hinoki and other Japanese botanical extracts in 'wa-botanical' scalp lotions and tonics.
    Niveau d'usage typique
    0.5–2% in scalp lotion

    Sources

    Connaissance sectorielle — non encore rattachée à une source primaire unique

  • Red-shiso colorant + functional umeboshi-positioning food product

    Positionnement
    Heritage culinary application — red shiso anthocyanins are the traditional natural colorant for umeboshi (pickled plum) and shibazuke (Kyoto-style pickled vegetables). Some food manufacturers supply red shiso extract as a colorant + functional ingredient to companies producing umeboshi-positioned juices, candies, and konyakku.

    Sources

    Connaissance sectorielle — non encore rattachée à une source primaire unique

Fournisseurs japonais

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