What is Silybum marianum?
Silybum marianum (scientific name: Silybum marianum (L.) Gaertn.) is an annual or biennial herb of the family Compositae, up to 1.2 meters high. Stems erect, ribbed, rarely unbranched, leaves of the same color on both sides, green, with white variegation, thin texture, large capitulum, involucral bracts in the middle and outer layers broadly spatulate, elliptic, rhomboid to lanceolate Shape, bracts glabrous, middle and outer bracts hard and leathery. Small flowers reddish-purple, rarely white, short and wide filaments, compressed achenes, multi-layered pappus, bristle-like, white, flowering and fruiting from May to October.
Distributed in Europe, the Mediterranean region, North Africa and central Asia. It is cultivated all over China.
Detailed Images
Nutrient content：
Whole plant contains flavonoids and fumaric acid; seeds silybin, isosilybin, dehydrosilibinin, silydianin, silychristin, silybin Polymers and cinnamic acid, myristic acid, palmitoleic acid, arachidic acid, etc.
Silymarin is a natural flavonoid lignan compound, which is a natural active substance extracted from the dried fruit of the Compositae plant Silymarin. Its main components are silybin, isotope Isosilybin, silydianin and silychristin.
Application:
It has great development potential in the application of health food, which can be used in brewing, tea making and other industries. The extract can be used in food additives, feed additives, health products, functional drinks, etc
