CLINICAL BENEFITS OF MILK THISTLE (SILYBUM MARIANUM): A RECENT REVIEW

Abstract

Milk thistle (Silybum marianum) has been used for 2,000 years as an herbal remedy for a variety of ailments, particularly liver, kidney, and gall bladder problems. Milk thistle is widely used in Europe for hepatic and biliary disorders, and is beginning to be used to protect against nephrotoxicity as well. It protects the liver from several hepatotoxins, including Amanita mushrooms, acetaminophen and alcohol. Its primary active ingredient is silymarin, which has antioxidant and anti-inflammatory properties, and it may help the liver repair itself by growing new cells. Several scientific studies suggest that substances in milk thistle (especially a flavonoid called silymarin) protect the liver from toxins, including certain drugs such as acetaminophen (Tylenol), which can cause liver damage in high doses. Its leaves, flowers and roots have historically been considered a vegetable in European diets, and its fruits (achenes), which resemble seeds, have been roasted for use as a coffee substitute. The leaves of the plant are eaten in fresh salads and as spinach substitute, the stalks eaten like asparagus, and the flower heads served as one would an artichoke.

KEYWORDS: Milk thistle, Silybum marianum, Antioxidant, Hepatoprotectant, Silymarin