Herbal blends have been used traditionally in many cultures to support the hepatic (liver) system. Common ingredients in such proprietary blends include milk thistle (Silybum marianum), dandelion root (Taraxacum officinale), artichoke leaf (Cynara scolymus), and turmeric (Curcuma longa). These herbs have a long history of use in traditional systems of medicine, such as Traditional Chinese Medicine and Ayurveda, for promoting liver health, aiding detoxification, and supporting overall hepatic function. While some individual herbs, like milk thistle, have been studied for their potential hepatoprotective effects—with silymarin (the active compound in milk thistle) showing some promise in limited clinical trials—the scientific evidence for the efficacy of most herbal blends as a whole is less robust. Most proprietary blends have not undergone rigorous clinical testing, and their formulations may vary widely. Thus, their use for hepatic support is primarily justified by tradition rather than solid scientific validation. Overall, while there is anecdotal and historical support for the use of such blends, and some supportive evidence for certain individual herbs, comprehensive scientific validation for multi-herb proprietary blends remains limited.