Why is Gac a “Golden Food” for the Liver?

Beyond being a familiar fruit in Vietnamese cuisine, Gac is considered a valuable medicinal ingredient due to its “miraculous” nutrients.

Gac has been present in Vietnam for a long time, often used to color sticky rice dishes, symbolizing luck and happiness. However, few people know that Gac is a precious medicinal fruit rich in Lycopene and Beta-Carotene, with levels significantly higher than other fruits and vegetables.

Gac is rich in Lycopene, Beta-Carotene, Selenium, minerals, Vitamin C, Vitamin E, and essential fatty acids. In particular, the Lycopene and Beta-Carotene levels in Gac are much higher than in other vegetables. According to research by the University of California, Gac contains up to 70 times more Lycopene than tomatoes. In addition to its high Lycopene content, Beta-Carotene in Gac is also 10 times higher than that in carrots and sweet potatoes. With these exceptional levels of Lycopene and Beta-Carotene, Gac is considered a fantastic natural medicinal ingredient. American researchers even describe Gac as the “fruit from paradise” and a miracle for health.

The nutrients in Gac have antioxidant properties, improve vision, beautify the skin, help prevent cancer, and are especially effective in protecting the liver. Due to its strong antioxidant capability, Lycopene can help protect the liver from oxidative agents that cause liver cell damage, reduced liver function, and hepatitis.