Milk thistle
Milk thistle (Silybum marianum) is a medicinal herbaceous plant reaching 1.5 metres in height, with characteristic large, wrinkled leaves. Its purple flowers are gathered in a head.
Milk thistle is a valuable oilseed and medicinal crop grown for its seed, which is rich in biologically active substances, above all silymarin.
A safe supplement that has shown great potential in the combined therapy of various conditions, including liver disease, cancer and diabetes.
Native to Asia and Southern Europe, it later spread to Western and Eastern Europe, Central and Southern Africa and the Americas.
The fruits of the plant are used for medicinal purposes. Thanks to its properties, milk thistle is used in gastroenterology and infectious disease medicine.
For example, the official hepatitis treatment protocols in Germany include the use of milk thistle fruit.
Milk thistle owes its pharmacological reputation to silymarin, considered one of the strongest hepatoprotectors (from the Latin hepar – “liver” and protecto – “to protect”).
Milk thistle for the liver – thanks to its antioxidant properties, silymarin helps with various intoxications, acute and chronic conditions, post-hepatitis states and cirrhosis of the liver.
Technical specifications
General:
- Breeder / Owner
- Biligrain
- Country of origin
- Ukraine
- Crop
- Milk thistle
- Product type
- Niche group
- Variety / hybrid
Packaging:
- Package
- Big bag
- Weight
- By agreement
Additional details:
- Harvest year
- 2025
Key characteristics
Biological characteristics
- Inflorescence
- large purple flower heads
- Growing season
- 110–140 days
Milk thistle is rich in macro- and microelements and in vitamins A, E, F, K and the B group. One gram of milk thistle contains:
- Calcium
- 16.6 mg
- Potassium
- 9.2 mg
- Magnesium
- 4.2 mg
- Iron
- 0.08 mg
- Manganese
- 0.1 mg
- Zinc
- 1.16 mg
- Chromium
- 0.15 mg
- Selenium
- 22.9 mg
- Iodine
- 0.09 mg
- Boron
- 22.4 mg
Milk thistle has a range of therapeutic effects, making it an important component in the treatment and prevention of many internal diseases.
- Flavonoids – biologically active substances that give the fruit its colour. They have choleretic, sedative and diuretic effects, can lower blood sugar and raise oestrogen levels.
- Flavonolignans.
- Alkaloids – improve digestion, raise blood pressure and activate cell meiosis.
- Mucilages – provide a coating effect on the walls of the stomach and intestines.
- Vitamin K – has a positive effect on liver function.
- Saponins – exhibit haemolytic activity.
- Fatty oils – strengthen cell membranes and prevent their damage.
- Organic acids – improve metabolism and support the glands of the digestive system.
