Doctor, my physical examination report says that I have a fatty liver. What should I do? I usually pay attention to my diet, but I love eating garlic. I heard it can kill bacteria and prevent cancer, so I never stopped eating it. “Aunt Li said as she handed over the report, her eyes full of worry. People who often like to eat garlic should pay attention. People who often like to eat garlic should pay attention.
As a common condiment and ingredient in daily diet, garlic is loved by people for its unique spicy flavor and rich nutritional value. However, there are different voices in society regarding the impact of garlic on liver health. Some people firmly believe that garlic is the “protector” of the liver and can detoxify and nourish the liver; others are worried that the irritation of garlic may damage the liver. So, is eating garlic often “loving the liver” or “harming the liver”?
Garlic is rich in sulfide, allicin, selenium, vitamin C, and many other ingredients that are beneficial to the human body. Among them, allicin is a unique active substance of garlic. It has powerful antibacterial, antiviral, and antioxidant effects. It can enhance human immunity and prevent many diseases. In addition, garlic is also rich in dietary fiber, which helps promote intestinal peristalsis and improve digestive function.
According to the theory of traditional medicine, garlic has a pungent and warm taste and returns to the spleen, stomach, and lung meridians. It has the effects of detoxifying, reducing swelling, killing insects and stopping dysentery. Traditionally, garlic has been used to treat carbuncles, dysentery, hookworms, and other conditions. Modern research also shows that various components in garlic have a certain protective effect on the liver.
Garlic Benefits for the Liver
Antioxidant effect: Antioxidants such as allicin and vitamin C in garlic can scavenge free radicals in the body and reduce damage to liver cells caused by oxidative stress, thereby protecting the liver from damage.
Anti-inflammatory effect: The sulfide in garlic has a significant anti-inflammatory effect, which can inhibit the inflammatory reaction in the liver, reduce the burden on the liver, and promote the repair and regeneration of liver cells.
Detoxification effect: Certain components in garlic can enhance the detoxification function of the liver, help the liver expel toxins and waste from the body, and keep the liver clean and healthy.
Prevent liver disease: Long-term moderate consumption of garlic can reduce the risk of liver diseases such as fatty liver, hepatitis, and cirrhosis. The active ingredients in garlic can regulate blood lipid levels and reduce fat deposition in the liver; at the same time, it can also enhance the immune function of the liver and improve the liver’s ability to resist viruses and bacteria.
Garlic’s potential risks to the liver
Although garlic has many benefits for the liver, excessive or inappropriate consumption may also have certain negative effects on the liver.
Pungent: The pungent taste of garlic comes from the irritating components such as sulfide contained in it. When taken in moderate amounts, these ingredients can stimulate gastric juice secretion and promote digestion; however, excessive intake may irritate the gastric mucosa and intestinal mucosa, causing discomfort or even damage. For the liver, although garlic itself does not directly affect liver cells, its irritation may indirectly affect liver health by affecting the digestive system.
Affects drug metabolism: Certain components in garlic may interfere with the liver’s metabolism of drugs, thereby affecting the efficacy and safety of the drug. Especially for those drugs that need to maintain a certain drug concentration to exert their efficacy, the interference effect of garlic may be more significant. Therefore, you should be careful when consuming garlic or seek medical advice while taking medications.
Individual differences: Everyone’s physical condition and metabolic capacity are different, and their tolerance to garlic also varies. Some people may be allergic or sensitive to certain components in garlic, and may experience allergic reactions such as rashes and itching after eating it; others may be unable to effectively metabolize the components in garlic due to weak liver function, resulting in an increased burden on the liver.
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