Why are garlic and ginger good for the liver?

Below are some foods that are good for the liver, according to the health site Health .

Vegetables and fruits

Fruits and vegetables are rich in fiber, vitamins and minerals. Fiber helps you feel full longer, controls weight and reduces fat accumulation in the liver.

Anti-inflammatory and antioxidant substances in fruits and vegetables such as carotenoids and polyphenols help prevent liver inflammation.

Ginger helps reduce symptoms of liver disease

Ginger

Ginger contains several anti-inflammatory and antioxidant compounds such as gingerols and shogaols. They reduce oxidative stress and inflammatory substances.

In a 2022 study, 46 people with non-alcoholic fatty liver disease (NAFLD) consumed 1.5 grams of ginger for 12 weeks. They experienced a reduction in liver disease symptoms.

Garlic

Garlic contains many liver-supporting compounds such as allicin, allinin, and ajoene. These have anti-inflammatory and antioxidant properties.

Additionally, studies have shown that regular consumption of raw garlic may reduce the risk of liver diseases, such as liver cancer, in certain groups of people.

In a 2019 study, 9,944 Chinese people who ate raw garlic more than twice a week had a 23% lower risk of liver cancer.

Chia seeds and flax seeds

Chia seeds and flax seeds are rich in fiber, which helps with weight control, stimulates the growth of beneficial bacteria in the gut, reduces inflammation, and fights liver damage.

25 patients with NAFLD participated in a study in 2022. Accordingly, the participants consumed 25 grams of ground chia seeds every day. And their NAFLD reduced by 52%.

Olive oil

Olive oil is high in monounsaturated fats and antioxidants, which help reduce the risk of heart disease, fat accumulation in the liver, and the risk of liver disease.

A 2023 study of 2,436 people found that those who consumed more extra virgin olive oil had a 26% lower risk of NAFLD than those who consumed less olive oil.

Seafood

Seafood is rich in nutrients such as fats, anti-inflammatory substances, antioxidants, selenium, vitamin E.

A 2020 review of 34 studies found that fish consumption may reduce the risk of liver cancer. Specifically, the omega-3 fatty acids in seafood have a protective effect against cancer risk.

Source link: https://thanhnien.vn/vi-sao-toi-gung-tot-cho-gan-185231223142503986.htm