Anchovies are not only a delicious dish but also have many positive effects on health, especially the liver.
First of all, anchovies are a rich source of omega-3 fatty acids, especially EPA and DHA. According to research by the World Health Organization, omega-3 fatty acids have the ability to reduce inflammation, supporting improved liver health, especially in the treatment of diseases such as non-alcoholic fatty liver and hepatitis. A study published in the journal Hepatology has shown that adding omega-3 to the diet helps reduce liver fat, while reducing inflammation and fibrosis levels in the liver, contributing to slowing the progression of liver disease.
In addition to omega-3, anchovies are also a source of high-quality protein. Protein is an important component that helps regenerate and repair liver cells. Protein from fish can help improve liver function and enhance the ability to fight liver damage caused by external factors such as alcohol and drugs.
In addition, anchovies are also rich in vitamin D, minerals such as selenium and zinc. These are factors that have strong antioxidant effects. Selenium has the ability to protect liver cells from the destruction of free radicals, while zinc helps improve immune function, supporting the liver's detoxification process. Zinc deficiency can increase the risk of liver diseases. Zinc supplementation can help improve liver function in people with chronic liver disease.
