Researchers from Nanjing University of Chinese Medicine have found that quercetin (vitamin P) contained in fruits and vegetables slows the progression of liver fibrosis. The results of the study are published in the journal Biomolecules and Biomedicine.

Liver fibrosis is a pathology resulting from chronic diseases such as viral hepatitis, alcoholic liver disease, and non-alcoholic fatty liver disease (NAFLD). Without treatment, fibrosis can lead to cirrhosis, liver cancer, and liver failure.

To date, treatments for fibrosis have been mostly supportive - there are no drugs available that directly affect the fibrosis process.

One promising area of treatment is to influence glycolysis, the process by which cells produce energy. Specifically, scientists are studying the effects of glycolysis in liver sinusoidal endothelial cells (LSEC), which form the blood vessels. Their malfunction can lead to inflammation and fibrosis.

Studies in mice have shown that the natural flavonoid quercetin can slow the progression of liver fibrosis by affecting glycolysis. Quercetin reduces the activity of key enzymes involved in this process. In addition, quercetin prevents fibrosis by reducing levels of CXCL1, a molecule that attracts neutrophils (immune cells) to the area of inflammation.

In experiments on mice, quercetin showed good results by reducing the levels of liver enzymes (ALT and AST) and fibrosis markers (hyaluronic acid and procollagen type III). It also reduced collagen deposition in the liver, which helped prevent tissue thickening.

Scientists noted, more studies are needed to confirm these effects in humans. If they are successful, quercetin could become a new treatment for liver disease, expanding therapeutic options beyond symptom management.