A medicinal plant that has been traditionally used in Chinese and Ayurvedic medicine for over 2000 years, milk thistle’s (Silybum marianum) botanical name Silybum is derived from the Greek physician Pedanius Dioscorides.
The other half of the botanical name, Marianum, comes from a legend that the white veins running through the plant’s leaves were formed by a drop of the Virgin Mary’s milk.[2] Due to its association with Virgin Mary, milk thistle is also known as Mary thistle, St Mary’s thistle, Our Lady’s thistle and other such names.
Three isomer flavonolignans (silibinin, silydianin, and silychristin) collectively known as silymarin form the active ingredients in milk thistle. Silymarin acts as an antioxidant and reduces free radical damage and lipid peroxidation, the process by which free radicals remove electrons from lipids in cells and damage them.