Scientists have identified a vegetable that is an enemy of the liver

Researchers from Ohio State University have published the results of a new study, according to which some vegetables considered healthy may, under certain conditions, negatively affect the liver. The focus was on eggplant - a popular product in the cuisines of many countries.

According to scientists, eggplant contains solanine - a natural glycoside that in large quantities can be toxic to the body. Although it is safe in moderate consumption, regular consumption of eggplant in large volumes, especially fried, can contribute to increased liver stress and slow down its detoxification processes.

"We are not calling for a complete rejection of eggplants," emphasizes Dr. Julia Morgan, the lead author of the study. "However, people with liver diseases or predisposition to them should limit the consumption of this vegetable and avoid its excessive heat treatment."

The study also emphasizes the importance of an individual approach to nutrition. Scientists advise diversifying the diet and including vegetables rich in antioxidants and less aggressive for the liver - such as broccoli, spinach, and pumpkin.

Doctors remind that any changes in diet are better coordinated with a specialist, especially if there are chronic diseases.