Brassica vegetables and liver function

One of the main functions of the liver is its role in regulating the nutrition of the body tissues, in both fed and fasting states. In the fed state the uses ingested glucose and amino acids to form new amino acids and lay down glycogen stores. During the fasting state, the liver releases stored energy by breaking down glycogen stores and converting amino acids, and triglycerides to energy forms.

The liver undergoes a number of functions not performed elsewhere in the body, including activation of vitamin D, regulation of nutrients, detoxification, and elimination of metabolites and foreign matter ( e.g. drugs), through phase I and II detoxification.

Brassicas contain key nutrients needed to support liver function and detoxification, including isothiocyanates, which help support both phase I and II liver detoxification. Phase I liver detoxification is the body’s first line of defense against toxic substances. In this phase, toxins are converted to less harmful substances, but they also produce by-products that are highly toxic and can build up in the liver. Phase II neutralises these toxins and removes them.

One of the best ways to promote better liver health and detoxification is to eat a variety of brassica vegetables. Fermenting them can actually increase their sulfur content and make the sulfur more bioavailable, such as sauerkraut and kimchi.