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MILK THISTLE
What is Milk Thistle?
Milk thistle is an herbaceous annual or biennial plant with a dense prickly flower head with purplish tubular flowers. Milk thistle is an edible plant native to southern Europe, southern Russia, Asia Minor, and nothern Africa, and has been used for food in the countries surrounding the Mediterranean for a long time as well as a tonic herb for the liver. Virtually all parts of the plant have been used as food with no known toxicity. Milk thistle was introduced to North America by European colonists.
Today, milk thistle is best known as a producer of liver protectant known as silymarin, a group of milk thistle flavonoids. The milk thistle in commerce is a standardized extracts prepared from the fruits (seeds) of Silybum marianum. Like Ginkgo biloba, milk thistle is required to be standardized and rendered to concentrated forms to be effectively used for desired medicinal purposes, which, in this case, is as a hepatoprotectant. In general, milk thistle extracts are standardized to a concentration of 70-80% of flavone lignans including isosilybinin, silybinin, silychristin, and silydianin, which are collectively called silymarin.
History
Milk thistle has been known in Europe and other Mediterranean countries since ancient times. Theophrastus mentioned about milk thistle around 4th century, B.C. Dioscorides wrote about the medicinal value of milk thistle, and Pliny the Elder wrote on the improvement of bile flow by milk thistle, calling it "Silybum" around the 1st century, A.D. Nicholas Culpeper, an English herbalist mentioned in 1650 that milk thistle is effective for removing liver obstructions. Von Haller documented the use of milk thistle for liver ailments in 1744. Milk thistle has been mentioned as a folkloric remedy for asthma, cancer, catarrh, chest pains, dropsy, fever, hepatitis, rabies, jaundice, girl thingyl discharge, malaria, plague, spasms, and spleen problems. Milk thistle has been under scientific and clinical investigation since turn of the last century, mainly in Germany. In the 1960s, German scientists identified a group of active ingredients from milk thistle, mainly from the seeds, and named them collectively as "silymarin". The preparation of milk thistle fruits and seeds were approved by German Commission E as a highly safe and effective herb for liver health.
Functions of the Liver:
* Filters the blood for bacteria that enters your body
* Converts carbohydrates and proteins into fat, and stores it for later use
* Stores Vit. A, D, and B12 and minerals like copper and iron until they are needed
* Converts sugar into glycogen and stores it until the muscles need energy
* Synthesizes triglycerides and cholesterol
* Makes and secretes the bile needed in the digestion of fats
* Makes urea from CO2 and ammonia
* Produces hundreds of enzymes needed for digestion and other bodily functions
* Breaks down medications so you can use them effectively
* Metabolizes alcohol and other toxins
* Activates and metabolizes hormones
* Produces clotting factors to help the blood clot
What Milk Thistle Does for the Liver:
* The medicinal parts of the Milk Thistle plant are the seeds and the fruit, when it ripens, the fruit contains 3 powerful compounds, collectively called Silymarin
* Milk Thistle is a powerful antioxidant (protects liver from oxidation)
* The silymarin in Milk Thistle protects the liver from harmful toxins and helps treat liver diseases
* Milk Thistle can prevent or reduce medication-induced liver damage
* Since the liver can regenerate, like blood and skin (both organs) when damaged, silymarin helps the liver regenerate itself by stimulating growth of liver cells
Usage
German Commission E approved the internal use of crude milk thistle fruit preparations for dyspeptic complaints. Standardized extracts (usually ranging in silymarin concentration from 70 to 80%) are approved for toxic liver damage and as a supportive treatment for chronic inflammatory liver disease and hepatic cirrhosis.
Silymarin is known to protect the liver by altering and strengthening the structure of outer cell membranes of hepatocytes (liver cells), preventing toxins from entering the liver cells, and by stimulating the regenerative ability of the liver and the formation of new hepatocytes through the activation of an enzyme nucleolar polymerase A, which leads to the increase in ribosomal protein synthesis and cell division. Silymarin, as an anti-oxidant, may also reduce damages to liver cells caused by chronic use of certain prescription drugs. The silybin component of sillymarin has been related to cholesterol-lowering effects. Through the capability to increase bile solubility, sylimarin may also help prevent or alleviate gallstones.
Dose: 12-15 grams per day of powdered seed is recommended for making infusions or other preparations to be taken orally. For standardized extract, 200-400 mg of silymarine per day is recommended.
Side Effects: No side effects are known for crude preparation, as milk thistle is a food, and a relative of artichoke. For standardized extract with high concentration of sylimarine, a mild laxative effect has been observed occasionally.
What is Milk Thistle?
Milk thistle is an herbaceous annual or biennial plant with a dense prickly flower head with purplish tubular flowers. Milk thistle is an edible plant native to southern Europe, southern Russia, Asia Minor, and nothern Africa, and has been used for food in the countries surrounding the Mediterranean for a long time as well as a tonic herb for the liver. Virtually all parts of the plant have been used as food with no known toxicity. Milk thistle was introduced to North America by European colonists.
Today, milk thistle is best known as a producer of liver protectant known as silymarin, a group of milk thistle flavonoids. The milk thistle in commerce is a standardized extracts prepared from the fruits (seeds) of Silybum marianum. Like Ginkgo biloba, milk thistle is required to be standardized and rendered to concentrated forms to be effectively used for desired medicinal purposes, which, in this case, is as a hepatoprotectant. In general, milk thistle extracts are standardized to a concentration of 70-80% of flavone lignans including isosilybinin, silybinin, silychristin, and silydianin, which are collectively called silymarin.
History
Milk thistle has been known in Europe and other Mediterranean countries since ancient times. Theophrastus mentioned about milk thistle around 4th century, B.C. Dioscorides wrote about the medicinal value of milk thistle, and Pliny the Elder wrote on the improvement of bile flow by milk thistle, calling it "Silybum" around the 1st century, A.D. Nicholas Culpeper, an English herbalist mentioned in 1650 that milk thistle is effective for removing liver obstructions. Von Haller documented the use of milk thistle for liver ailments in 1744. Milk thistle has been mentioned as a folkloric remedy for asthma, cancer, catarrh, chest pains, dropsy, fever, hepatitis, rabies, jaundice, girl thingyl discharge, malaria, plague, spasms, and spleen problems. Milk thistle has been under scientific and clinical investigation since turn of the last century, mainly in Germany. In the 1960s, German scientists identified a group of active ingredients from milk thistle, mainly from the seeds, and named them collectively as "silymarin". The preparation of milk thistle fruits and seeds were approved by German Commission E as a highly safe and effective herb for liver health.
Functions of the Liver:
* Filters the blood for bacteria that enters your body
* Converts carbohydrates and proteins into fat, and stores it for later use
* Stores Vit. A, D, and B12 and minerals like copper and iron until they are needed
* Converts sugar into glycogen and stores it until the muscles need energy
* Synthesizes triglycerides and cholesterol
* Makes and secretes the bile needed in the digestion of fats
* Makes urea from CO2 and ammonia
* Produces hundreds of enzymes needed for digestion and other bodily functions
* Breaks down medications so you can use them effectively
* Metabolizes alcohol and other toxins
* Activates and metabolizes hormones
* Produces clotting factors to help the blood clot
What Milk Thistle Does for the Liver:
* The medicinal parts of the Milk Thistle plant are the seeds and the fruit, when it ripens, the fruit contains 3 powerful compounds, collectively called Silymarin
* Milk Thistle is a powerful antioxidant (protects liver from oxidation)
* The silymarin in Milk Thistle protects the liver from harmful toxins and helps treat liver diseases
* Milk Thistle can prevent or reduce medication-induced liver damage
* Since the liver can regenerate, like blood and skin (both organs) when damaged, silymarin helps the liver regenerate itself by stimulating growth of liver cells
Usage
German Commission E approved the internal use of crude milk thistle fruit preparations for dyspeptic complaints. Standardized extracts (usually ranging in silymarin concentration from 70 to 80%) are approved for toxic liver damage and as a supportive treatment for chronic inflammatory liver disease and hepatic cirrhosis.
Silymarin is known to protect the liver by altering and strengthening the structure of outer cell membranes of hepatocytes (liver cells), preventing toxins from entering the liver cells, and by stimulating the regenerative ability of the liver and the formation of new hepatocytes through the activation of an enzyme nucleolar polymerase A, which leads to the increase in ribosomal protein synthesis and cell division. Silymarin, as an anti-oxidant, may also reduce damages to liver cells caused by chronic use of certain prescription drugs. The silybin component of sillymarin has been related to cholesterol-lowering effects. Through the capability to increase bile solubility, sylimarin may also help prevent or alleviate gallstones.
Dose: 12-15 grams per day of powdered seed is recommended for making infusions or other preparations to be taken orally. For standardized extract, 200-400 mg of silymarine per day is recommended.
Side Effects: No side effects are known for crude preparation, as milk thistle is a food, and a relative of artichoke. For standardized extract with high concentration of sylimarine, a mild laxative effect has been observed occasionally.
