15th January | Join clinical researcher Max Lambert for a webinar exploring the fascinating connection between liver health and inflammation.
In this session, Max will share the latest insights into how lifestyle, diet, environmental toxins, alcohol, stress, and medications impact liver function. You will learn why oxidative stress plays a central role in liver damage and about bioactive substances from plants that may exert beneficial effects against inflammation, fatigue, digestive discomfort, and metabolic imbalance.
A key focus of the webinar will be the long-studied medicinal plant Taraxacum officinale (dandelion) - a traditional herbal remedy referenced across centuries of Chinese, Arabian, and European medicine. Max will explain what modern research has uncovered about dandelion’s active compounds, including flavonoids, polyphenols, and polysaccharides, and how these may help support liver function, digestion and immune balance.
You’ll also gain insights into fermentation and bioavailability (such as why naturally fermented herbal extracts may enhance nutrient absorption and have enhanced efficacy).
Whether you curious about natural ways to support inflammation, exploring strategies to support liver health, or interested in herbal research and nutrition, this webinar will offer evidence-based knowledge, practical steps, and inspiring new perspectives on taking care of your liver.
Discover how small daily habits can create meaningful change and why liver health is essential to whole-body vitality.
Live on Thursday the 15th of January at 12:00 pm GMT | Register here
This webinar will be recorded.
Max Lambert holds a PhD in Medicine from Aarhus University and has been carrying out leading clinical research into the effects plant derived bioactive compounds on human health since 2013.
He has a strong background in Clinical Research, Health, Nutrition, and Food Technology, with over 15 publications in human intervention studies and meta-analyses published in scientific peer reviewed journals.
His focus is on Nutrition and Dietetics, Health, Epidemiology, Endocrinology, Age-related disease, Bioavailability, and Inflammatory Diseases. He has held positions as Assist. Prof. and Post Doc at the Department of Clinical medicine at Aarhus University and is a lecturer for a number of courses in MSc. program “Molecular Nutrition and Food Technology”.
He is a member of the Organic Green Kale and Innosweet projects in Denmark and has previously been a member of the Nutrition Society in the UK.