According to the National Institutes of Health (NIH), perilla contains Rosmarinic acid, luteoline and perillaldehyde, polyphenol compounds that have the effect of inhibiting the inflammatory response and reducing lipid accumulation in the liver.
Antioxidant Rosmarinic acid also helps protect liver cells from damage caused by alcohol, drugs and metabolic toxins.
Meanwhile, black beans are a rich source of natural anthocyanins and saponins. According to research published in the Journal of Agricultural and Food Chemistry, anthocyanins in black beans help increase the activity of the enzymes glutathione peroxidase and superoxide dismutase - two key enzymes in the free radical neutralization process in the liver and kidneys.
When combined, black bean perilla water brings a resonant effect: perilla increases anti-inflammatory properties, while black beans promote blood filtration and the excretion of toxins through the kidneys, helping the body eliminate toxins faster and more effectively.
The liver is the main organ that plays a role in metabolism and detoxification. phenolic compounds in perilla inhibit lipid process peroxidation, the cause of fatty liver inflammation. At the same time, perilla helps increase the expression of the enzyme CYP450, supporting the liver to detoxify toxins faster.
Black beans contain many essential amino acids such as methionine and cysteine, two active ingredients in the synthesis of glutathione - a "shield" that protects liver cells from oxidation.
The kidneys are the detoxification agency through urine, so providing enough water combined with natural diuretic active ingredients is very important. According to The Lancet Nephrology (2023), perilla has a mild diuretic effect thanks to the active ingredients perillaldehyde and flavone glycoside, which help increase urine flow without causing electrolyte loss.
Black beans supplement potassium and magnesium, two minerals that help balance blood pressure and improve renal plaque filtration (eGFR).
According to the recommendation of the Japan Institute of Nutrition, you should drink warm or slightly cool black bean perilla water in the morning or early afternoon, when the liver and kidneys are active during the metabolism cycle.
Take 10g fresh or 5g dried perilla leaves, 30g heart-blue black beans.
lightly roast black beans to enhance flavor and antioxidants, then boil with 500ml of water with perilla for 10-15 minutes.
Drink 1-2 times a day, best after a 30-minute meal to aid digestion and detoxify toxins.
Do not drink it on an empty stomach or before bed to avoid stimulating excretion excessively. Can be stored in a refrigerator and used during the day, not left overnight.
