Synopsis

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

Polyphenols are a diverse group of naturally occurring compounds found abundantly in plants, including fruits, vegetables, tea, coffee, and wine. There is a growing body of scientific evidence supporting the hepatoprotective (liver-protecting) effects of polyphenols. Several in vitro and animal studies have demonstrated that polyphenols such as flavonoids, phenolic acids, and stilbenes exert antioxidant, anti-inflammatory, and anti-fibrotic effects in the liver. They have been shown to modulate pathways involved in oxidative stress, reduce liver enzyme levels, inhibit lipid peroxidation, and prevent hepatic fibrosis. Some human clinical trials, particularly with polyphenol-rich foods like green tea, coffee, and certain berries, have shown improvements in liver biomarkers and a reduced risk of nonalcoholic fatty liver disease (NAFLD). However, results are variable, and the efficacy often depends on the specific type of polyphenol, the dosage, and the health status of individuals. While there is promising evidence, particularly from mechanistic and epidemiological studies, more large-scale, well-controlled human trials are needed to firmly establish the role of polyphenols in supporting hepatic health. Thus, the use of polyphenols for hepatic support is justified by scientific evidence, but with moderate strength.

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