Green cabbage belongs to the same group as broccoli, cabbage and kale. This is a rich source of glucosinolate, a plant compound that can be converted into sulforaphane, a powerful antioxidant that has been shown to help protect the liver from damage caused by toxins and inflammation.
Sulforaphane activates the liver's phase II detoxification enzyme, which helps increase the neutralization and detoxification of harmful substances such as aflatoxin, heavy metals and alcohol.
Green cabbage is also rich in chlorophyll (lychee) and vitamins K, C, E, which can support the recovery of inflamed liver cells, preventing the process of fibrosis.
A clinical trial showed that people who consumed 300g of cruciferous vegetables (including collard greens) per day for 8 weeks had a significant decrease in liver enzymes ALT and AST.
Supplement broccoli at least 4-5 times a week as part of a liver protection diet, especially in people at risk of fatty liver or high exposure to alcohol.
How to use broccoli to enhance liver function:
Boil or lightly steam: Keep sulforaphane and phagoxide as much as possible. You can use boiled water to drink in the morning to help cool the liver and diuretic.
Quickly stir-fry with good vegetable oil: Olive oil, sesame oil help absorb fat-soluble vitamins such as E and K well, supporting more effective anti-inflammation.
Combined with foods rich in zinc and selenium such as eggs, mushrooms, and seafood, it helps increase the regeneration of damaged liver cells.
Note, people with kidney stones should eat a moderate amount because broccoli contains oxalate.
