Synopsis

Source of validity: Traditional
Rating (out of 5): 2

"Organic Greens" typically refers to a blend of powdered green vegetables and grasses such as wheatgrass, barley grass, spirulina, chlorella, kale, and others. The use of these greens to support the hepatic (liver) system is rooted primarily in traditional and folk medicine practices. Historically, many cultures have believed that consuming green plants aids in "detoxification" and supports liver function due to their chlorophyll content and the presence of various vitamins, minerals, and antioxidants. For example, wheatgrass juice has been used in naturopathic traditions as a liver tonic, and spirulina and chlorella are often marketed for their supposed detoxifying effects. However, while these greens are nutrient-dense and may contribute to overall health, robust scientific evidence specifically supporting their effectiveness in improving hepatic function in humans is limited. Some animal and in vitro studies suggest potential hepatoprotective effects from certain phytochemicals found in greens, such as silymarin in milk thistle (which is sometimes included in green blends) or antioxidants in chlorella, but comprehensive clinical trials in humans are lacking or inconclusive. As such, the use of Organic Greens for hepatic support is based more on tradition and extrapolation from basic research rather than strong clinical validation.

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