Perilla (Perilla frutescens), a herb widely used in East Asian cuisine and traditional medicine, has a history of use for gastrointestinal complaints, including ulcers. Its seeds and leaves are believed in traditional Chinese and Japanese medicine to "soothe the stomach," reduce inflammation, and promote healing of mucosal tissues. The rationale for its use in ulcers is based on these properties, as well as its purported ability to modulate "Qi" and relieve gastrointestinal discomfort.

Scientific evidence directly supporting perilla for the treatment or prevention of gastric or duodenal ulcers is limited. Some in vitro and animal studies have demonstrated that extracts of perilla exhibit anti-inflammatory and antioxidant activities, and may protect gastric mucosa from chemically induced damage. For example, certain flavonoids and rosmarinic acid found in perilla have been shown to reduce gastric lesion formation in animal models. However, these studies are preliminary, and no robust clinical trials in humans have confirmed efficacy for ulcer treatment or prevention.

Overall, the use of perilla for ulcers is primarily justified by traditional practices and supported by minor preclinical data. More research, especially in humans, is needed to validate its effectiveness for this specific condition.