Perilla is a familiar spice vegetable in Vietnamese meals, easy to grow in home gardens and develops well in many climates. Besides its role as a food, perilla also contains many beneficial plant compounds for health.
Perilla leaves contain flavonoids, rosmarinic acid and many other antioxidant compounds. These substances can help reduce oxidative stress and support cell protection.
Studies show that prolonged oxidative stress can affect the function of many organs, including the liver.
Therefore, supplementing with foods rich in antioxidants such as perilla can contribute to supporting liver health.
In addition, perilla also provides vitamin A, vitamin C, calcium and iron. These are all nutrients necessary for the normal functioning of the body.
According to nutrition experts, herbs such as perilla can help diversify diets and increase the amount of beneficial plant compounds in daily nutrition.
How to make perilla leaf water: Perilla leaves need to be washed thoroughly under a clean tap, and can be soaked in diluted salt water for a short time before processing. Then, boil water and add perilla leaves (note to leave the whole perilla leaf), cook over low heat for about 5-7 minutes to make the perilla leaves fluffier. When finished, turn off the heat, let cool and filter through a sieve to get the water for use.
Perilla juice after processing should be stored in the refrigerator and used during the day. Should be taken before meals or between meals.
Note that people with allergies to herbs should use small amounts before using regularly.
