Garlic

Although garlic is botanically classified as a vegetable, it is a common ingredient in many herbal treatments. It's high in antioxidant and anti-inflammatory plant chemicals like allicin, alliin, and ajoene, which may benefit liver function. A 2020 study of 98 persons with NAFLD found that using 800 mg of garlic powder each day for 15 weeks reduced ALT, AST, LDL (bad) cholesterol, and triglyceride levels significantly more than a placebo group. Furthermore, 51% of participants in the garlic group improved the severity of liver fat accumulation, compared to only 16% in the control group.

Men who took raw garlic more than seven times per week had up to a 29% lower chance of developing fatty liver disease, according to another study including more than 24,000 adults. Although consumption of raw garlic was negatively correlated with NAFLD in men, this correlation was not present in women. Furthermore, a study connected eating raw garlic with a lower risk of liver cancer. Compared to eating raw garlic less than twice a week, eating it twice or more a week was linked to a 23% lower risk of liver cancer. Although raw garlic is typically regarded as healthy, some people may have liver damage with concentrated garlic supplements.