Synopsis

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

Glucosinolates are a group of naturally occurring compounds found primarily in cruciferous vegetables, such as broccoli, Brussels sprouts, cabbage, and kale. There is moderate scientific evidence supporting their role in supporting hepatic (liver) function. When glucosinolates are broken down (for example, by chewing or during digestion), they produce biologically active compounds such as isothiocyanates and indoles. These metabolites have been shown in animal and in vitro studies to modulate phase I and phase II detoxification enzymes in the liver, enhance antioxidant capacity, and promote the elimination of potentially harmful substances. Some human studies have shown that diets rich in cruciferous vegetables are associated with improved liver enzyme profiles and reduced risk of liver diseases, although direct supplementation with glucosinolates (as opposed to whole foods) is less well studied. The evidence for their use is not as strong as for some established hepatoprotective agents, and most research focuses on general detoxification and chemopreventive effects rather than direct treatment of liver disease. Nevertheless, there is enough mechanistic and preliminary clinical evidence to suggest that glucosinolates can beneficially influence hepatic function, especially as part of a diet rich in cruciferous vegetables. More high-quality human trials are needed to clarify the extent of their benefits for liver health.

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