Evidence supporting the use of: Curcuminoid
For the body system: Hepatic System
Synopsis
Source of validity: Scientific
Rating (out of 5): 3
Curcuminoids, the active polyphenolic compounds derived from turmeric (Curcuma longa), have been traditionally used in Ayurvedic and Chinese medicine for liver health. Over recent decades, scientific interest has grown regarding their hepatoprotective properties. Preclinical studies (in vitro and animal models) consistently show that curcuminoids exhibit antioxidant, anti-inflammatory, and antifibrotic effects in the liver. These mechanisms are believed to protect hepatocytes from damage induced by toxins, drugs (such as paracetamol), and metabolic stress. Several small-scale clinical trials and systematic reviews indicate potential benefits of curcuminoid supplementation in improving liver enzyme profiles (ALT, AST) and markers of oxidative stress in patients with non-alcoholic fatty liver disease (NAFLD) and other liver disorders. However, the clinical evidence is still limited by small sample sizes, short durations, and variability in curcumin bioavailability and formulation. While the effect size is moderate and not universally consistent, there is a growing body of scientific literature indicating that curcuminoids can support hepatic function, especially as an adjunct to lifestyle interventions. Larger and longer-duration randomized controlled trials are needed to confirm these effects and elucidate optimal dosing and formulation. In summary, curcuminoids are supported by both traditional use and emerging scientific evidence as hepatic system supporters, but the current scientific validation is moderate.
Other ingredients that support Hepatic System
amino acidsartichoke
barberry
berberine
black garlic
bovine
bovine liver
broccoli
bupleurum falcatum
turmeric
curcumin
d-glucarate
dandelion
epigallocatechin gallate (EGCG)
fructose
garlic bulb
gentian root
gooseberry
green tea
hesperetin
kale
l-glutathione
l-methionine
l-ornithine
lecithin
liquid liver fractions
matcha
milk thistle
n-acetyl-cysteine (NAC)
naringin
niacin (vitamin B3)
niacinamide (vitamin B3)
nicotinamide riboside
oleanolic acid
olive
ox bile
pantethine
parsley
phenolic acids
phosphatidylcholine
phospholipids
pumpkin
riboflavin (vitamin B2)
silymarin
sulforaphane glucosinolate
tocotrienols
trimethylglycine (TMG)
triphala
vitamin B
water
watercress
zinc
jiaogulan
punarnava
picrorhiza kurroa
lingzhi
bile salt
ferulic acid
ganoderma
polyphenols
trace minerals
herbal blend (proprietary)
algae
AMP-activated protein kinase (AMPK)
Apigenin
Antrodia camphorata
Arginine carglumate
AHCC
Andrographolide
Alpha-Lipoic Acid
Ampelopsin
Animal protein
Black Seed
Borotutu
Brassica
Beef liver
Baicalein
Basidiomycota
boldo
Betanin
berry
Bitter principals
bile acid
Bupleurum
Boerhavia diffusa
cholic acid
Carqueja
Catalpol
Coenzyme A
Capillary Artemisia
chlorogenic acid
Curcuminoid
Cynarin
Cruciferous
Capers
Chanca Piedra
Curcuma
Chinese Thoroughwax
Corilagin
Cynaropicrin
Dihydromyricetin
DL-Methionine
Dehydrocholic acid
Dihydrolipoic Acid
Dithiolthiones
Eriocitrin
Egg
Eclipta
Emblicanin
Fringetree
Flavonolignan
Ginsenosides
Gamma-Glutamylcysteine
Gallate
glucose
Glycocholic acid
Glycyrrhetinic Acid
Guggulsterones
Glycyrrhizin
Gentiana manshurica
Glycochenodeoxycholic acid
