In addition to adhere to treatment as directed by a doctor, many people are interested in foods and herbs that can help control uric acid, including perilla leaves.
Uric acid is the final product of the purine metabolism in the body. When blood uric acid levels rise, urate crystals can deposit in joints and soft tissues, increasing the risk of gout.
Perilla contains many biological compounds with antioxidant activity. These substances have the ability to reduce inflammation and oxidative stress in the body. This is a noteworthy factor because increased uric acid and gout are often accompanied by inflammatory reactions, especially in acute gout episodes.
Another reason why perilla leaf water is believed to support lowering uric acid is its ability to affect the process of purine metabolism. The compounds in perilla leaves can contribute to inhibiting the activity of enzymes involved in the formation of uric acid. When the activity of this enzyme decreases, the amount of uric acid produced can also decrease accordingly.
Perilla leaf water also helps replenish water for the body. Drinking enough water is one of the recommended measures to support uric acid excretion through the kidneys. When the body is provided with enough fluid, the kidneys work more effectively in removing waste, including uric acid.
However, housewives need to understand that perilla leaf water only plays a supporting role. The effectiveness of controlling uric acid still mainly depends on a healthy diet, limiting foods rich in purines such as animal organs, red meat, some types of seafood and alcoholic beverages.
People with high uric acid should also maintain a healthy weight and have regular check-ups to monitor their uric acid levels.
Thanks to containing antioxidant compounds, anti-inflammatory properties and the ability to support waste elimination through the kidneys, perilla leaf water can contribute to supporting uric acid control. But this is not an alternative treatment and should be used as part of a scientific and balanced lifestyle.
