The synergistic effect of conjugated linoleic acid (CLA) and $gamma$-oryzanol (OZ) on the reduction of visceral and body fats was investigated in mice. Female ICR mice, 10 weeks of age, were acclimated for one week and then randomly divided into 5 treatment groups by body weights: Control (70 ${mu}l$ olive oil + 30 ${mu}l$ CLA), CLA-OZ 1 (70 ${mu}l$ olive oil + 30 ${mu}l$ CLA + OZ 0.5 mg), CLA-OZ 2 (70 ${mu}l$ olive oil + 30 ${mu}l$ CLA + OZ 1.0 mg), OZ (100 ${mu}l$ olive oil + OZ 1.0 mg), and Olive oil (100 ${mu}l$ olive oil). Samples were daily intubated, p.o., for 4 weeks. Food and water were ad libitum. Four weeks later, mice were sacrificed by neck dislocation, followed by measuring whole body weight, empty carcass weight (ECW), which is weight without organs and visceral fats, visceral fats, body fats and protein content. Mice treated with CLA (control) sample maintained significantly, p<0.05, lower whole body weight, ECW, visceral and body fats, relative to mice treated with olive oil sample, indicating that CLA reduces the visceral and body fats. The CLA-OZ 1 treatment significantly reduced, p<0.05, visceral and body fats as compared to OZ treatment, but not significantly different from control treatment.Meanwhile, CLA-OZ 2-treated mice maintained significantly, p<0.05, lower visceral and body fats than control and OZ-treated mice. Protein contents in mice were not affected by any other treatments. These results suggest that OZ enhanced the reduction of visceral and body fats in mice by CLA.