Green tea drinking linked to improved liver health

Catechins, especially epigallocatechin gallate (EGCG), found in green tea may protect liver cells and reduce oxidative stress. Regular consumption – typically three to four cups a day – has been associated with lower liver enzyme levels, indicating reduced inflammation.

Studies suggest that people with metabolic‑associated steatotic liver disease (MASLD), formerly known as non‑alcoholic fatty liver disease, may experience the greatest benefit. MASLD affects roughly 30 % of adults worldwide and is linked to obesity, type‑2 diabetes and high triglycerides. Nutrition experts cite green‑tea catechins as a potential aid in limiting fat accumulation in the liver and lowering the risk of liver‑related cancers.

Researchers caution that current findings are preliminary and call for larger clinical trials to confirm the effects. Green tea should be part of an overall healthy lifestyle that includes balanced nutrition, regular exercise and avoidance of excess alcohol and toxins.