Silybum marianum, commonly known as Sylimarin or Milk Thistle, is a plant native to the Mediterranean region and belongs to the Asteraceae family. It is characterized by thorny branches and milky sap, with its oval leaves reaching up to 30 cm. The flowers are bright pink and can measure up to 8 cm in diameter.
Silymarin, a polyphenolic flavonoid derived from milk thistle plant, has both hepatoprotective and regenerative actions. It consists of three phytochemicals, silybin, silidianin, and silicristin. Silybin is its most active phytochemical and is largely responsible for the proclaimed benefits of silymarin. Silymarin also has antifibrotic, immunomodulating, anti-inflammatory effects as well as antioxidant properties. It scavenges free radicals & increases the glutathione concentrations. Traditionally it is used in hepatitis and hepatic cirrhosis treatment. Silymarin metabolically stimulates hepatic cells and activates the RNA biosynthesis of ribosomes to stimulate protein formation.
- Rasa (taste): Tikta, Kashaya (Bitter, Astringent)
- Veerya (nature): Ushna (Hot)
- Vipaka (taste developed through digestion): Katu (Pungent)
- Guna (qualities): Laghu, Ruksha, Tikshna (Light, Dry, Sharp)
- Doshas (effect on humors): Balances Kapha & Vata
Milk Thisle (Silybum marianum) Extract Silymarin 80% by UV
Common Name Milk Thistle Botanical Name Silybum marianum Standardization Silymarin 80% Test Method HPLC Part Used Seeds Application Hepato-Protective