Milk Thistle P.E.( plant extract)

Botanical source: Milk Thistle is a very familiar plant to the European. Every name of it has a story.Dioscorides, a first century Greek physician who served the Roman army, gave the name Silybum to a number of edible thistles. The name milk thistle refers to the white streaks along the leaf veins. In Germany where the plant is often depicted as a religious symbol associated with the Virgin Mary's milk. The species name "marianum" honors the symbolic association of the plant with the Virgin Mary.In the long history, milk thistle has been recognized increasingly.Pliny the Elder, the first century Roman physician/naturalist wrote about use of the plant as avegetable.
The young shoots in the spring and root are regarded as delicious food.Its use as a liver-protecting herb dates back to the earliest Greek references to the plant. He mentioned that the juice of plant, mixed with honey, is excellent for "carrying off bile". This is perhaps the first reference to the use of milk thistle for liver-related conditions.Intensive researches into the liver-protecting(hepatoprotectant) properties of the plant, the responsible chemical components, and mechanisms of action, began about 30 years ago. Many countries naturalized and started to research it.In 1970's, milk thistle was brought to china. It is cultivated in many regions. However, rich soil and moderate climate in Shanxi province provide better conditions for plant growth.. Nowadays, a high quality milk thistle cultivation region has been formed here.

About Silymarin:

Attempts to isolate the active components of the seed began in 1958. the years later, a research team headed by H.Wagner at the university of Munich was believed to be a single compound. Improved chemical separation methods later revealed that silymarin was not a single component but a complex of chemicals know as flavonolignans. The primary components isolated and structurally characterized from silymarin include silybinin, silydianin and silychristin.

Lots of experiments reported silymarin may be hepatoprotective through a number of mechanisms: antioxidant activity, toxin blockade at the membrane level, enhanced protein synthesis, antifibriotic activity, and possible anti-inflammatory or immunomodulating effects.

Recently, some scientists support silybin is the highest active component in silymarin. But there are diverse opinions.

The research done by Skottova N shows silybin appeared to be responsible for LDL antioxidant effect in vitro in a concentration-dependent manner. Silychristin and silydianin, other flavonolignans of silymarin, acted rather as pro-oxidants.

However, Dr Dvorak Z and his group compared the cytoprotective effects upon primary human hepatocytes of silymarin extract and its main flavonolignans. The result shows that the best protection was achieved by silydianin and silychristin, and to a lesser degree by silymarin, whilesilybin and isosilybin were less effective.

The work of Zuber R shows all flavonolignans displayed dose-dependent activities in treating liver diseases.

Till now, there has not a clear conclusion. The relation among all flavoniligans is competitive or mixed as revealed by double reciprocal. The studies are continuing.

Appearance: Light yellow powder.

Specification:

Silymarin 80 (DAB10) Silymarin>=80%(UV) Silybin>=30%(HPLC) Total silymarin>=70%(HPLC))

A standardized extract complies with the DAB 10.The seed of milk thistle is only source. Aborative selection on raw materials and strict control in extraction process guarantee the reasonable content of active flavonoligans. Silybin, silyshristin and silydianin are dominant ingredients in product.

Water-Soluble Silymarin

Silymarin>=40%(UV)

Good solubility in water makes it unique from other products. It could be absorbed easily and also fit for beverage.

Non-acetone Silymarin

Silymarin>=80%(UV)

Solvent residue ethanol<=5000ppm
Functions:(1)Protects liver (2) Prevents liver disease(3)Increased function of liver(4) Regenerates liver cell(5) Anti-atherosclerotic activit

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Certificate Of Analysis