"As people age, chronic systemic inflammation can inflict degenerative effects throughout the body. A primary cause of this destructive cascade is the production of cell-signaling chemicals known as inflammatory cytokines. Along with these dangerous cytokines, imbalances of hormone-like messengers called prostaglandins also contribute to chronic inflammatory processes.

The body needs fatty acids to survive and is able to make all but two of them: linoleic acid, in the omega-6 family and linolenic acid, in the omega-3 family. These two fatty acids must be supplied by the diet and are therefore considered essential fatty acids (EFAs).

Omega-3 fatty acids, found in cold-water fish (and fish oil), and perilla and flaxseed oils, can be part of a healthy diet. Omega-3 oils contain the essential fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are usually lacking in the typical Western diet that includes high amounts of omega-6 fats.

Omega-6 fatty acids are well supplied in the diet by meat and vegetable oils. However, not all omega-6 fatty acids are of equal value. Gamma linolenic acid (GLA), found in evening primrose oil, borage oil, and black currant oil is an important fatty acid that plays a beneficial role in healthy prostaglandin formation. What you eat also contributes to the production of inflammatory cytokines. Eating foods cooked at high temperature can cause the formation of advanced glycation end (AGE) products. Glycation is the binding of a protein molecule to a glucose molecule that results in the formation of damaged protein structures. As the damaged proteins accumulate, they activate the production of inflammatory cytokines. Presently there is no way to reverse the effects of glycation.

Gastrointestinal side effects have precluded some people from getting enough omega-3 fatty acids from fish. Both the EPA and DHA, which are commonly found in fish oils, can be made by the body from alpha-linolenic acid,  plentiful in only a few plants, such as Perilla frutescens. Perilla oil comes from the seeds of the plant that is also called the beefsteak plant. Perilla frutescens has been consumed in the East Asian diet for thousands of years. When Perilla is consumed it requires the enzyme delta-6 desaturase to convert the alpha linolenic acid into EPA and DHA in the body. Unfortunately, D6D activity declines with age, and is reduced in some individuals even at a young age. Thus, Perilla may not be the oil for you."