Evidence supporting the use of: Broccoli
For the body system: Hepatic System

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Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Broccoli is scientifically validated as supportive of the hepatic (liver) system, largely due to its high content of glucosinolates, particularly sulforaphane. When consumed, these compounds are metabolized into active forms that induce phase II detoxification enzymes in the liver, notably glutathione S-transferases and quinone reductase. These enzymes enhance the liver’s ability to neutralize and eliminate carcinogens and other toxins. Multiple animal and human studies have demonstrated that sulforaphane from broccoli can increase the activity of these detoxification pathways. For example, a 2014 randomized clinical trial published in Cancer Prevention Research showed that regular consumption of broccoli sprout beverages boosted excretion of benzene and acrolein, both environmental carcinogens, in humans—indicating enhanced detoxification.

Furthermore, broccoli’s antioxidant properties, due to its vitamin C, flavonoids, and carotenoids, help reduce oxidative stress in hepatic tissues. There is also evidence from animal studies that broccoli consumption can attenuate liver damage caused by high-fat diets and chemical toxins, likely by reducing inflammation and improving lipid metabolism. While most of the evidence is preclinical or derived from small human trials, the consistency and biological plausibility support a strong scientific rationale for broccoli’s use in supporting liver health.

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AHCC
Algae
alpha-lipoic acid
amino acids
AMP-activated protein kinase (AMPK)
ampelopsin
andrographolide
animal protein
Antrodia camphorata
apigenin
Arginine carglumate
artichoke
baicalein
barberry
Basidiomycota
Beef liver
berberine
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betanin
bile acid
bile salt
bitter principals
black garlic
black seed
Boerhavia diffusa
boldo
borotutu
bovine
bovine liver
Brassica
broccoli
Bupleurum
bupleurum falcatum
capers
capillary artemisia
carqueja
catalpol
chanca piedra
Chinese thoroughwax
chlorogenic acid
cholic acid
Coenzyme A
corilagin
cruciferous
Curcuma
curcumin
Curcuminoid
cynarin
cynaropicrin
d-glucarate
dandelion
dehydrocholic acid
dihydrolipoic acid
dihydromyricetin
dithiolthiones
DL-Methionine
Eclipta
egg
emblicanin
epigallocatechin gallate (EGCG)
eriocitrin
ferulic acid
flavonolignan
fringetree
fungus
gallate
gamma-glutamylcysteine
ganoderma
garlic bulb
gentian root
Gentiana manshurica
Ginsenosides
glucose
Glycochenodeoxycholic acid
Glycocholic acid
Glycyrrhetinic acid
Glycyrrhizin
gooseberry
green tea
Guggulsterones
Gypenoside
herbal blend (proprietary)
hesperetin
isoliquiritigenin
isosilybin
jiaogulan
Jurubeba
kale
Kutkins
L-glutathione
L-methionine
L-ornithine
lecithin
lingzhi
liquid liver fractions
mangiferin
Maslinic acid
Matcha
Milk thistle
Monoterpenes
Mushroom
Myricetin
N-acetyl-cysteine (NAC)
Naringenin
Naringin
Niacin (vitamin B3)
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nicotinamide riboside
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Nobiletin
oleanolic acid
olive
ornithine L-aspartic acid
ox bile
Oxymatrine
pantethine
parsley
Pentacyclic triterpenoids
phenolic compounds
Phenylpropanoids
phosphatidylcholine
phospholipids
Phthalides
Phyllanthus
picrorhiza kurroa
Picroside
Plukenetia volubilis
Polydatin
polymethoxylated flavones
polyphenols
pu-er tea
Puerarin
pumpkin
punarnava
riboflavin (vitamin B2)
S-allylcysteine
Salvianolic acid
Schisandrins
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Scoparia dulcis
Sesamin
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Silybum
Silychristin
Silydianin
silymarin
Sulforaphane
sulforaphane glucosinolate
Taraxacum
Taurochenodeoxycholic acid
Taurocholic acid
Taurodeoxycholic acid
Taxifolin
Terminalia
Terpenoids
Theabrownin
Thistle
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tocotrienols
trace minerals
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Triphala
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turmeric
vitamin B
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Yin Chen
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