Milk thistle, a common herb native to the Mediterranean, has been widely used for its nutritional support of liver function for over 2000 years. Fruits (often mistakenly referred to as seeds) of the dried milk thistle flower are rich in three flavonolignins: silybin, silydianin, and silychristin. Together, these are known as silymarin, the bioflavonoid complex responsible for milk thistle’s powerful protective and regenerative activities in the liver.

The liver is the body’s detoxifying organ, disabling toxins such as ethanol, environmental poisons, pesticides, and certain pharmaceuticals. In addition to its detoxification properties, the liver plays an essential role in protein, carbohydrate, and lipid metabolism, cholesterol synthesis, bile secretion, and storage of fat-soluble vitamins. When damaged or diseased, the liver’s ability to eliminate toxins and perform its numerous other functions may be severely impaired.

Silymarin enhances normal, healthy hepatic function through three primary actions. Silymarin protects liver cells by blocking hepatotoxic substances from crossing cell membranes, serves as an antioxidant, and stimulates cell regeneration.

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