The fruits of the milk thistle have been used for many years for a variety of conditions but especially for liver complaints. Its use can be traced back more than 2,000 years. Culpepper, the well-known 18th century herbalist, cited its use for opening "obstructions" of the liver and spleen and recommended it for the treatment of jaundice. Traditionally, milk thistle flower heads, boiled and eaten like artichokes, were useful as a spring tonic after the winter months when people had been deprived of fresh vegetables. They were also taken to increase breast-milk production, and were considered excellent for treating melancholia (depression).
It is used in the treatment of Alcohol related liver disease ,Cirrhosis of the liver , Hepatitis, Gallstones and Psoriasis.
 Ingredients
Milk thistle seeds contain a bioflavonoid complex known as silymarin. The constituent is responsible for the medical benefits of the plant. Silymarin is made up of three parts: silibinin, silidianin, and silicristin. Silibinin is the most active and is largely responsible for the benefits attributed to silymarin.
 Suggested Use
For liver disease and impaired liver function, some doctors of natural medicine suggest 420 mg of silymarin per day from an extract of milk thistle standardized to 70 - 80% silymarin content. According to research and clinical experience, improvement should be noted in about eight to twelve weeks. Once that occurs, intake is sometimes reduced to 280 mg of silymarin per day. This lower amount may also be used for preventative purposes.
 Warning
Milk thistle extract is virtually devoid of any side effects and may be used by most people, including pregnant and lactating women. In fact, it has been recommended as treatment for itching due to gallbladder function during pregnancy. Since silymarin stimulates liver and gallbladder activity, it may have a mild transient laxative effect in some individuals. This will usually cease within two to three days. |
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