Perilla, a plant that grows abundantly in Asian countries is widely used in food preparations not only for its flavor but also for its health-giving benefits. As a matter of fact, perilla has been used for centuries in Japan as a traditional medicine, as the oil of perilla contains 60% Alpha Linoleic Acid (ALA) the highest level found among all vegetable oils.
ALA, by the way is a plant-based type of omega-3 fatty acid that has been scientifically proven as effective in preventing inflammation, tumor growth, atherosclerosis, hypotension and other common health disorders including cancer.
In a 1997 study conducted by a group of Japanese lab researchers their findings indicated that perilla helps reduce the active hormonal components of total body fat that usually causes visceral obesity. In being visceral it means the body fats are mostly located in or around internal organs.
Perilla Use Today as An Active Fat-Burning Ingredient
In latest medicinal researches, perilla has been established as an active natural ingredient that helps in the conversion of white body fat into the heat-producing brown fat. While the body has lower brown fat content, researchers discovered that certain ingredients can be used to convert white fat into brown fat. Increasing brown fat content occurring in white adipose tissues, will then naturally create a calorie-burning effect that will cause white fats to shrivel.
However, in order to refine the fat conversion process, perilla is combined with other highly active natural ingredients.
The resulting formulation is now available as a fat-burner supplement known as Exipure. Consumer Reviews On Exipure contain detailed information on how the new fat-burning process works.
How Perilla is Used as Ingredient in Food Preparations
While the most popular form of perilla used as ingredient in many food dishes, is the perilla seed oil, other parts of the plant also have different uses.
In many Asian countries, perilla oil is often used as seasoning, as salad dressing, as dipping sauces and as a spice of processed foods.
Perilla leaves, which cab of the green or purple variety, are also used in enhancing the flavors of a variety of soups, stews and roasted dishes. Perilla bud, head and seeds are specifically used as spices for dried fish and raw-fish specialties.
Today, Perilla is being cultivated in many other countries outside of Asia, particularly in the United States, presumably because the plant is now widely recognized for its healthy benefit.