Nutrients: Blueberry extract reduces liver damage from fried foods

Blueberry extract may slow the development of non-alcoholic fatty liver disease during high consumption of fatty foods. This conclusion was reached by scientists from Huazhong University of Science and Technology. The results were published in the journal Nutrients.

In the experiment, mice were fed for 80 weeks on a diet high in advanced glycation end products (AGEs)—harmful compounds that are actively formed during baking and frying. In rodents that additionally received blueberry extract, the accumulation of AGEs in the blood and liver was reduced, while glucose metabolism and insulin sensitivity improved.

Tissue analysis also showed a decrease in markers of inflammation and fibrosis. In addition, the animals exhibited lower levels of liver enzymes indicative of fatty liver damage.

The researchers consider the key mechanism behind the effect to be an impact on the gut microbiota. Blueberry extract partially “reprogrammed” the disrupted microbial composition: the proportion of beneficial bacteria increased, and levels of short-chain fatty acids—acetate and propionate—rose. These changes were accompanied by activation of the GPR43 receptor in the liver and suppression of inflammatory signaling pathways.

The authors emphasize that the experiment was conducted on animals under laboratory conditions. Clinical studies are required to confirm similar effects in humans, determine appropriate dosages, and assess long-term safety. Nevertheless, extracts are already considered a promising strategy for the prevention of fatty liver disease.

Follow NEWS.am Medicine on Facebook and Twitter