Synopsis

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

Polyphenols, a diverse group of plant-derived compounds found in foods like fruits, vegetables, tea, and coffee, have been increasingly studied for their potential benefits in the management of fatty liver disease, particularly non-alcoholic fatty liver disease (NAFLD). Scientific interest is based on polyphenols' antioxidant, anti-inflammatory, and lipid-lowering properties. Preclinical studies (cell and animal models) have consistently demonstrated that polyphenols such as resveratrol, epigallocatechin gallate (EGCG), and curcumin can reduce hepatic fat accumulation, oxidative stress, and inflammation, which are key mechanisms in the progression of fatty liver disease. Several small-scale human clinical trials support these findings. For example, randomized controlled trials using green tea extract rich in catechins, or resveratrol supplementation, have shown improvements in liver enzymes, reductions in liver fat content (measured by imaging), and improvement in inflammatory markers in patients with NAFLD. However, most clinical studies have limitations such as small sample sizes, short durations, and heterogeneity in polyphenol types and dosages used. There is no consensus on which specific polyphenols, doses, or treatment durations are most effective, and long-term safety data are lacking. In summary, while preclinical evidence is strong and early clinical findings are promising, the current scientific evidence supports only a moderate level of confidence (rated 3/5) for the use of polyphenols as adjuncts in the management of fatty liver disease. Larger, well-designed clinical trials are needed to establish efficacy and guidelines for use.

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