Beetroot
The characteristic red-purple color of beetroot comes from betalain - a compound with strong antioxidant capacity, which helps protect and restore liver cells. In addition, this root also provides folate and manganese, supporting metabolism and contributing to improving fat accumulation in the liver. You can use beetroot by juiceing, grilling or mixing salad.
Artichoke
Artichoke is famous for its high content of antioxidants such as polyphenols, quercetin, rutin, vitamin C, luteolin and silymarin - active ingredients with anti-inflammatory effects. In particular, cynarin in artichoke helps promote liver cell regeneration, increase bile secretion, support fat digestion and effectively eliminate toxins.
Broccoli
Broccoli contains many beneficial compounds such as sulforaphane and vitamin C, which help limit oxidative stress in the liver. Sulforaphane also stimulates the activity of detoxifying enzymes, supporting neutralization and elimination of harmful substances. Some studies show that extract from broccoli sprouts can reduce liver enzymes ALT and γ-GTP in people with fatty liver, thereby improving liver function.
Cabbage
Cabbage provides vitamin C and many other antioxidants, contributing to protecting the liver from harmful agents. In addition, eating cabbage regularly also helps enhance the activity of the natural detoxifying enzyme system in the liver, supporting the body's detoxification process.
Spinach
Spinach is rich in beta-carotene, vitamin C and vitamin E - antioxidants that help protect the liver from damage and inflammation. This vegetable can be processed flexibly such as cooking soup, boiling, steaming or making smoothies, salads to maximize nutritional value.
