Found a common product that can protect the liver from alcohol

Chinese researchers have found that some components of vinegar can reduce the negative effects of alcohol on the liver. This effect was recorded during experiments with laboratory mice. The results are presented in the journal Food & Function.

In the center of attention of scientists were polyphenols - plant compounds known for their ability to counteract inflammatory processes and oxidative stress. When analyzing fermented vinegar, experts identified 20 similar components. The highest concentration was found in 4-hydroxybenzoic acid.

Tests showed that the use of acetic extract contributed to a decrease in ALT and AST - enzymes whose level increases with liver damage. Also, the researchers noted a decrease in inflammatory reactions and an improvement in the state of the intestinal microflora. In particular, the number of bacteria Akkermansia and Bacteroides increased, while the number of Escherichia decreased.

The authors suggest that the identified substances in the future can be used in the creation of drugs to protect the liver from alcohol exposure. However, the results obtained so far relate exclusively to experiments on animals. The effectiveness of a similar approach in humans has yet to be tested, and consuming regular vinegar is not a proven way to prevent alcoholic liver damage.

Scientists have found a promising way to protect the liver from alcohol.

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