High-fat diet (HFD) consumption is a major contributor to the development of metabolic dysfunction-associated fatty liver disease (MAFLD) and related metabolic disturbances. This chapter explores the hepatoprotective potential of bee bread, a fermented bee pollen rich in micronutrients such as phenolic compounds, flavonoids, amino acids, and essential minerals, in mitigating liver damage induced by high-fat intake. The discussion includes the pathophysiological mechanisms underlying liver injury, including oxidative stress, inflammation, disrupted lipid metabolism, and impaired detoxification processes. Emphasis is placed on the antioxidant and anti-inflammatory effects of bee bread, its role in restoring lipid homeostasis, and its impact on liver enzymes such as alanine aminotransferase, aspartate aminotransferase, and alkaline phosphatase. Bee bread supplementation in experimental models also improves liver histology, modulates detoxification pathways, and promotes beneficial changes in gene expression related to oxidative defense and lipid regulation. These findings support the potential of bee bread rich with micronutrients as a functional food or supplement in the prevention and management of MAFLD and fatty liver disease. Further studies are recommended to validate its efficacy in clinical settings.