Hepatoprotective Effects of Edible Plants and Spices

Liver diseases are considered a major global public health problem that is always underestimated. Damage to hepatocytes caused by drugs, toxins, viruses, etc. is a major cause of hepatic disorders, including liver cancer. Oxidative stress is considered a primary underlying mechanism of liver disorders. Cytokine produced in response to ROS plays an important role in damaging the liver. Plants are also considered an important source of phytoconstituents with hepatoprotective activity. As part of the diet, edible plants could play an important role in protecting the liver from injury caused by oxidative stress, microorganisms, or other exogenous substances. Many vegetables, fruits, and spices have been investigated for their hepatoprotective activity in pre-clinical studies. Phytoconstituents like curcumin, catechin, rutin, myristicin, fumaric acid, silybin, picroside, kutkoside, glycyrrhizin, silymarin, and apigenin were found to exhibit hepatoprotective and antioxidant activity through diverse mechanisms including antioxidant activity, and anti-inflammatory activity. This chapter highlighted edible plants with hepatoprotective activity.

Keywords: Antioxidant, Edible plant, Hepatoprotective activity, Phytochemicals.