I guess this is a case of me sating my scientific curiosity, so I would be curious to hear what the @ScienceExperts have to say on the content of this post.
So, living in South East Asia now, I’ve been eating a lot of local food (and am loving it by the way). I spoke to a Japanese friend about having HBV and he suggested Sijimi clams. Upon researching, Sijimi clams are the only (as far as I researched) natural source of Acorbine. Both natural and synthesised acorbine has been shown to suppress ethanol-induced liver injury in the liver according to this paper by this group of Japanese scientists.
(If anyone can find the full paper, could they drop a link, please? I would love to read the entire thing)
I guess what this post boils down to is this: If Acorbine has been shown to suppress liver injury in ethanol-induced hepatoxicity (I probably didn’t use that word correctly, I apologise, and feel free to correct me ) then can it hyptothetically be used to help suppress injury caused by viral infection such as HBV, or even something like fatty liver disease?
Essentially, is it worth me bulk buying a shit ton of Shijimi clams and snacking on them willy nilly, or at least trying to incorporate them into my diet despite my hatred for mollusks as a food source in an “eating healthy for the sake of eating healthy” kind of way?