When perilla seed oil is processed for commercial use, it loses most of its natural antioxidants—especially lutein, which disappears entirely during one step—and other important compounds like phenols and tocopherols are also reduced.
Scientific Claim
Chemical refining of perilla seed oil reduces phenolic compounds by 19.4% and tocopherols by 5.4%, and completely eliminates lutein during the bleaching step, which may diminish the oil's natural antioxidant profile.
Original Statement
“The results showed that phenolic compounds and tocopherols were removed from PSO to a degree of 19.4% and 5.4%, respectively. ... The main carotenoid of PSO was found to be lutein, and the compound was lost completely during the bleaching step of the refining process.”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design cannot support claim
Appropriate Language Strength
association
Can only show association/correlation
Assessment Explanation
Based on abstract only - full methodology not available to verify. The claim uses descriptive language matching the observational nature of the in vitro study and does not overstate causation.
Evidence from Studies
Supporting (1)
Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil
The study found that cleaning perilla seed oil removes important healthy compounds: phenolics drop by almost 20%, tocopherols by 5%, and lutein disappears entirely — all of which help protect the body from damage, so the oil becomes less healthy after refining.