Table 2.
Active substances extracted from food to prevent alcoholic liver.
| Names | The Sources | Target | References |
|---|---|---|---|
| Resveratrol | Grapes, red wine, peanuts and berries. | HIF-1α, Oxidative stress | [169,170,171] |
| Diallyl trisulfide | Garlic | Nrf-2/HO-1, Steatosis | [172,173,174,175] |
| Anthocyanin | Purple potato, wild grape | Anti-inflammatory, Oxidative stress, Steatosis | [62,176,177,178,179] |
| Tomato powder | Tomato | CYP2E1 | [180] |
| Fisetin | Strawberry, apple, persimmon, lotus root, and onion | NOX4, Adiponectin, AMPK | [181] |
| Ginger-derived nanoparticles | Ginger | Nrf-2 | [182] |
| β-caryophyllene | Plant-derived food additive | Cannabinoid 2 receptors | [183] |
| lychee pulp phenolic | Lychee | Fatty acid β-oxidation, Hepatocyte apoptosis | [184] |