Purslane is a popular wild vegetable in many Asian, African and Mediterranean countries. According to nutritional analysis, purslane is rich in plant omega-3 (ALA), vitamin C, vitamin E, beta-carotene, polyphenols and flavonoids.
These are all biological active ingredients directly related to reducing oxidative stress and inflammation - two core factors that cause liver damage.
According to the National Institutes of Health (NIH), oxidative stress is the central cause in the progression of non-alcoholic fatty liver disease (NAFLD). Antioxidants from food can help protect liver cell membranes and improve the activity of endogenous detoxifying enzymes.
Purslane affects the liver through many mechanisms that have been studied.
First, reduce oxidative stress in liver cells. Preclinical studies show that pennywort extract helps increase the activity of antioxidant enzymes such as superoxide dismutase (SOD) and catalase, while reducing malondialdehyde (MDA) - a marker of lipid oxidative damage.
This helps liver cells be more stable against the effects of toxins and intermediate metabolites.
Second, anti-inflammatory and supports liver recovery. According to reviews published in the Journal of Ethnopharmacology, flavonoids and omega-3 in purslane have the effect of regulating inflammatory reactions by inhibiting pro-inflammatory cytokines such as TNF-α and IL-6. These are substances that are often elevated in hepatitis and fatty liver, disrupting the liver's detoxification process.
Third, support lipid metabolism and reduce the burden on the liver. The World Health Organization emphasizes that lipid metabolism disorders are a key factor leading to fatty liver and impaired detoxification function.
Omega-3 plants in purslane help improve blood fat levels, reduce triglyceride buildup in the liver, thereby creating conditions for the liver to focus on the detoxification function.
Diversifying vegetable sources, especially green leafy vegetables and edible wild vegetables, helps increase the spectrum of micronutrients and biological compounds beneficial to the liver.
You should cook purslane soup with lean meat or tofu, limit grease.
Boil or stir-fry quickly with minimal oil to retain the active ingredient.
Combine with foods rich in vitamin C to increase antioxidant effectiveness.
Only use clean purslane, free from pesticides or heavy metals.
