Milk thistle is commonly found growing wild in a variety of settings, including roadsides. The Latin name is Silybum marianum. The seeds of the dried flower are used. The active ingredient in the milk thistle extract is a flavonoid called silymarin, an antioxidant said to protect liver cells from toxins. Silymarin apparently promotes liver cell protein synthesis and decreases the oxidation of glutathione. The plant's flowers and seeds have been used for more than 2,000 years to treat disorders of the liver and gallbladder.

Milk Thistle

Milk thistle has also been known to be used as food. The roots can be eaten raw or boiled and buttered or par-boiled and roasted. The young shoots in spring can be cut down to the root and boiled and buttered. The spiny bracts on the flower head were eaten in the past like globe artichoke, and the stems (after peeling) can be soaked overnight to remove bitterness and then stewed. The leaves can be trimmed of prickles and boiled and make a good spinach substitute or they can also be added raw to salads.

Other uses of milk thistle extract:

Various other unproven benefits of taking Silybum marianum (or a derivative) include:

Lowering cholesterol levels

Reduces cell damage caused by radiation and chemotherapy treatments.

Reducing insulin resistance in people with type 2 diabetes who also have cirrhosis

Reducing the growth of cancer cells in breast, cervical, and prostate cancers

Alzheimer's Disease prevention or treatment

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