The natural compound from bitter melon mitigates alcohol-induced liver damage.
Scientists have discovered that a natural compound from bitter melon can mitigate liver damage associated with alcohol consumption. This compound is momordicin I — a bioactive substance found in the plant Momordica charantia (bitter melon). The research findings are published in the journal Food & Function (F&F).
In experiments on liver cells and laboratory mice, researchers demonstrated that momordicin I reduces fat accumulation in the liver and suppresses chronic inflammation — two key processes underlying alcoholic liver disease. The compound activates the Nurr1 protein, which regulates fat metabolism, mitochondrial function (the cell's energy 'stations'), and inflammatory responses. Notably, without Nurr1, the protective effect of the substance was completely lost.
It was also found that momordicin I decreases the production of pro-inflammatory molecules and protects liver cells from damage caused by immune cells. Animals receiving this substance showed improved liver function and reduced levels of enzymes signaling liver damage.
The authors emphasize that this is still a preclinical study, and momordicin I is not a medication. However, the results indicate a promising direction for developing new treatments for alcoholic liver disease, especially considering that current treatment options remain limited.
