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Milk thistle

The milk thistle, a herbaceous plant coming from the Middle East and the Mediterranean region, supports the healthy functioning of the liver and gallbladder. The plant was already used medicinally in the 19th century in the form of tinctures against liver and gallbladder disorders.

Environmental pollutants such as exhaust fumes, dust, electromagnetic pollution, pesticides, malnutrition, as well as the consumption of too many fat, fibre-rich foods, alcohol, nicotine, stress in work and family life – all this has to be digested by our liver every single day. 

The liver-affecting ingredients of milk thistle are grouped under the generic term silymarin. The main active ingredient complex of the plant is extracted from the fruit, and, due to its liver-strengthening benefits, is regarded as one of the liver-protecting substances par excellence. Silymarin protects the liver in a natural fashion from the influence of harmful substances, strengthens it in its organ detoxifying role and promotes the regeneration of liver cells. Insight of the effect of silymarin is not based solely on experience and knowledge, but it is backed by scientific studies. Apart from silymarin, other valuable ingredients, including essential oils, are contained in the fruits of the milk thistle. They stimulate the flow of bile to help digest fats and thus contribute to greater well-being.

Milk thistle counteracts the penetration of toxins into the cells of the liver and supports protein synthesis, and thus the regeneration of the liver cells. The milk thistle also supports the immune system by strengthening the liver and thus helping it in the defence against pathogens.