As measured by changes in the levels of specific liver enzymes, the avocado showed the most potent activity among these fruits in slowing liver damage, according to the lead researchers, Hirokazu Kawagishi, Ph.D., and Kimio Sugiyama, Ph.D. Besides offering taste and nutrition, avocados seem to improve liver health, according to Kawagishi. Five compounds appear to be active in reducing liver damage. Each was tested in rats with chemically induced liver injuries. The injuries resembled those caused by viruses, suggesting that avocado extracts may be especially promising for the treatment of viral hepatitis, according to the researchers. The investigators do not know whether the results from the rat studies will translate into liver protection among humans, how much avocado extract it will take to have a beneficial effect, or how the active chemicals work.
Further studies are needed, they say.
The leading producer of avocados worldwide is Mexico. In the United States, California is the leader, followed by Florida and Hawaii. The study adds to a growing body of evidence supporting the many health benefits of the avocado, a popular addition to salads, sandwiches and California rolls. In addition to benefiting the liver, the green-skinned fruits are rich in vitamins E and C, high in fiber and potassium, and contain large amounts of folate, a vitamin that helps reduce birth defects in pregnant women. While avocados are high in fat, much of the fat is of the monounsaturated variety, which has been shown to reduce cholesterol levels.