Korean researchers have analyzed the components of asparagus and their biochemical effects on the liver of rats and humans. And they have come to the conclusion that the amino acids and minerals contained in asparagus extract ( Asparagus officinalis ), especially that obtained from its leaves, relieves hangovers and protects the liver from toxins generated by alcohol consumption.
According to BY Kim, a researcher at the Jeju National University of Korea and co-author of the work, asparagus reduces the cellular toxicity of ethanol in alcoholic beverages because it accelerates its metabolization and thus minimizes the oxidative stress to which our body after a binge. Their findings were published in the Journal of Food Science .
