The Hepatoprotective Possessions of Specific Iranian Medicinal Plants

With its historical roots, Iranian traditional medicine has played a significant role in addressing liver-related disorders and providing alternative approaches to synthetic drugs. Liver-related disorders, such as hepatitis, liver cirrhosis, and nonalcoholic fatty liver disease, pose significant health challenges worldwide. From traditional practices and indigenous knowledge, Iranian traditional medicine offers a holistic approach to liver health. It emphasizes the importance of lifestyle modifications, including dietary adjustment, physical activity, and stress reduction, to support liver function and restore balance within the body. This review collects from different databases, mainly Google Scholar, ScienceDirect, and SID. It focused on medicinal plants that are recommended in Iranian traditional medicine and scientifically proved to have liver protection properties as well as summarized our 10 years of experience in this field. This comprehensive article is an effort to study the integration of traditional knowledge with modern evidence-based practices that can contribute to a comprehensive understanding of Iranian medicine’s potential in managing liver-related disorders. Iranian traditional medicine incorporates many natural remedies derived from medicinal plants, minerals, and animal products. These remedies are often used in the form of herbal preparations, decoctions, and dietary supplements. Specific plants include Zataria multiflora, Satureja spp., Heracleum persicum, Carum carvi, Ferula spp., Hypericum scabrum, and Archillae spp. They are known for their hepatoprotective properties and are commonly employed in the management of liver disorders in Iranian traditional medicine. This traditional treatment provides a unique perspective by offering natural approaches to liver health. Traditional remedies aim to minimize potential side effects associated with synthetic drugs while addressing the root causes of liver disorders.

​Journal of Food Biochemistry, Volume 2024, Issue 1, 2024. Read More