A Review on the Effects of Fermented Palm Wine and the Liver Function

Fermented palm wine, a traditional alcoholic beverage widely consumed in tropical regions, has garnered increasing scientific attention due to its complex biochemical composition and potential health implications. This review explores current findings on the effects of fermented palm wine on liver function, with an emphasis on both hepatotoxic and hepatoprotective outcomes. Palm wine contains ethanol, sugars, organic acids, and microorganisms that contribute to fermentation. Chronic consumption, primarily due to ethanol content, has been associated with liver damage, including elevated serum markers such as alanine aminotransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP), alongside histopathological changes indicative of hepatic inflammation and necrosis. Conversely, certain studies suggest that palm wine may contain antioxidants, such as polyphenols and vitamins, which could exhibit protective effects against oxidative stress in hepatic tissues when consumed in moderation. However, the presence of microbial contaminants and variable fermentation conditions poses significant risks, potentially exacerbating liver dysfunction. This review highlights the need for standardized preparation methods and more controlled clinical studies to delineate the dose-dependent effects of palm wine on hepatic health. Overall, while moderate consumption might offer limited benefits due to some bioactive compounds, the evidence overwhelmingly points to the detrimental effects of excessive and prolonged intake on liver function. Future research should focus on the biochemical pathways involved in palm wine metabolism, genetic predispositions to alcohol-induced liver injury, and the development of safer fermentation and preservation techniques to minimize hepatotoxicity.