A study published in the Oxford University Press scientific journal shows that compounds in perilla leaves, especially rosmarinic acid, have the ability to inhibit the enzyme lipase, an enzyme involved in the fat breakdown process. This means that the body can reduce fat absorption from food, contributing to limiting visceral fat accumulation.
In addition, a study published in PubMed also noted that extracts from perilla leaves help reduce fat accumulation and improve lipid disorders in the model of eating a lot of fat.
International nutrition experts believe that the effectiveness of perilla leaves will be clearer when combined with suitable foods. For example, eating perilla leaves with fatty fish rich in omega-3 helps increase anti-inflammatory ability and regulate blood fat. When combined with ginger or lemon in drinking water, perilla leaves support digestion and promote energy metabolism. In addition, using them with green vegetables and fiber-rich foods helps control blood sugar, thereby limiting fat accumulation in the abdomen.
However, experts also emphasize that no food can burn fat independently. Perilla leaves are only effective when combined with a balanced diet, reducing fried foods, increasing exercise and maintaining a healthy lifestyle.
Taking advantage of familiar ingredients such as perilla leaves, when combined properly, can become part of a sustainable and safe visceral fat control strategy.
