Excessive or continuous use of medications like paracetamol can cause severe liver damage , especially in sensitive individuals or those with a history of fatty liver disease. A recent study evaluated the hepatoprotective properties of HIGO TINTO® extract ( Opuntia stricta var. Dillenii ) against this type of toxicity, with very promising results.
What was investigated?
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A high dose of paracetamol was administered to rats to induce liver damage.
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Another group was administered ethanolic extract of the HIGO TINTO® fruit before and after treatment.
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Classical liver parameters (AST, ALT, ALP, bilirubin) and histological damage were measured.
Key results
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Significant decrease in liver enzymes (ALT, AST) in the group treated with HIGO TINTO®.
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Less hepatic necrosis and tissue regeneration evident under the microscope.
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Reduction of hepatic oxidative stress.
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The extract behaved as a hepatoprotective agent comparable to silymarin.
Why is it important?
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Millions of people consume hepatotoxic drugs occasionally or chronically.
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The flavonoids and betalains in FIGO TINTO® offer a natural defense for the liver , helping to prevent cell damage and promoting its regeneration.
Recommended products from Tuno Canarias
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Dried TINTO FIG® powder : an excellent base for detoxifying and regenerating the liver.
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HIGO TINTO® BOOST : source of energy with protective and antioxidant function.
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HIGO TINTO® FAMILY MAX : gentle formula for everyday use.
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Digestive Creamer : ideal for strengthening intestinal health and promoting metabolic processes.
Conclusion
This study demonstrates that FIGO TINTO® not only protects against environmental toxins and free radicals, but also against damage caused by common medications such as paracetamol . Its role as a natural liver protectant is scientifically supported.
The TINTO FIG® is more than a supplement: it is a plant defense for your vital organs.
Scientific reference
S. Abdelkader Saidi et al. (2023)
Protective Effects of Opuntia stricta var. Dillenii Fruit Extract against Paracetamol-Induced Hepatic Injury in Rats
Journal of Food Quality.
DOI: 10.1155/2023/4244811
