Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Liver has a long history of use in traditional medicine systems, particularly as a food source believed to support vitality and organ health. More recently, scientific investigation has explored the nutritional composition of animal liver (usually bovine), which is rich in essential nutrients such as vitamin A, B vitamins (especially B12 and folate), iron, copper, and choline. These nutrients are known to play critical roles in liver function, detoxification processes, and overall hepatic health. Preclinical studies in animal models suggest that consuming liver or its extracts may have hepatoprotective effects, likely due to its antioxidant nutrients and cofactors for hepatic metabolism. However, direct clinical trials in humans specifically showing that eating liver improves liver health or treats liver diseases are limited. Most scientific support is thus indirect, based on the known requirement of these nutrients for liver function and the observed consequences of their deficiencies. Safety considerations include the risk of vitamin A toxicity with excessive liver consumption. In summary, while there is moderate scientific rationale supporting liver as a nutrient-dense food for hepatic health, the evidence for direct, specific benefits to the hepatic system in humans is limited and mainly extrapolated from its nutritional profile and animal studies.

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