Eclipta alba, Swertia chirraita, Phyllanthus neruri, Potassium mono per sulfate Triple Salt, Yucca extract, Alpha Amylase, Beta-Glucanase, Protease, Hemi Cellulase, Activated Hydrated Sodium Aluminum Silicate, Activated Carbon.
Hundreds of research studies, mostly in Europe, have confirmed the remarkable ability of milk thistle to protect the liver against virtually all types of damage: from accidental exposure to chemical pollutants, toxic side effects of medications, liver diseases like hepatitis, and even the self-inflicted damage from overindulgence in rich food and alcohol. It's hard to overstate the importance of the liver to our general health. The second largest organ in the body after the skin, it processes all nutrients, toxins, drugs, and any other substances entering the body through the intestines, lungs, or skin.
The liver is responsible for detoxifying poisons, including the natural toxins in food, as well as synthetic chemical substances in food, water, and air. It helps regulate blood fat and sugar levels and is essential to virtually every aspect of metabolism. It has been called the third most important organ, after the brain and the heart. Milk thistle has a rich history of food use. In the past, nearly all parts of the plant were eaten: the young leaves, the stalks, the roots, roasted seeds, and even the flower head, which was eaten like an artichoke. But medicinally, milk thistle has always been used for the liver, and here is where its most exciting implications lie. For more than two thousand years it has been associated with relief from conditions now known to be the result of liver disease or damage. First introduced in Europe by the Dr. Madaus Company, the special concentrated extract of milk thistle became the subject of numerous scientific studies, conferences, and symposiums. The National Library of Medicine in Washington has cataloged more than 300 scientific studies of milk thistle and its active compounds in their medicine database. Many Europeans use milk thistle as a supplement to protect their livers from the effects of alcohol or a polluted environment or workplace. However, in Europe as an approved medicine, the milk thistle extract is also used to treat alcoholic cirrhosis, hepatitis, drug and alcohol-induced liver damage, and other diseases, such as acute viral hepatitis. For example, in the case of poisoning by chlorinated solvents, it [milk thistle extract] has two actions, studied in 1990 at a liver pathology institute in Clichy, France. First, it decreased the "activation" of carbon tetrachloride by the liver (that is, its conversion into more toxic substances) and secondly, it acted as a potent antioxidant which prevents those toxic compounds from damaging intact liver cells. In this experiment, milk thistle extract allowed only half of the damage to liver cells which occurs without treatment. This is similar to the effects of alcohol toxicity. The extract actually slows the metabolism of alcohol and protects the liver from potential damage. Silymarin, a very active substance extracted from milk thistle, protects against the solvent carbon tetrachloride, the drug thioacetamide, and a natural mushroom toxin, adamantine. German and Italian researchers showed excellent results in treating chronic alcoholic liver disease. In a recent clinical trial, six months of Silymarin treatment significantly improved liver function in 36 patients with the alcohol-induced liver disease. A significant improvement in survival rates in treating alcoholic liver disease was also documented. Now researchers are looking beyond the liver and finding some surprises. Italian researchers have discovered an effect inhibiting allergic reactions and urge further research on milk thistle as an anti-allergenic substance. French researchers determined in 1975 that the compound silybin directly lowers systemic blood pressure. They found it is anti-inflammatory and inhibits anaphylactic shock (life-threatening allergic reactions) by preventing histamine release. It seems to be "a stabilizer of mast cell membranes." Mast cells are cells which release histamine, causing inflammation. Milk thistle also protects blood cells. Silymarin inhibits both oxidations of the cell membrane in red blood cells (which causes them to wear out faster) and ultimately is able to hold the blood cells together under conditions in which they would normally be destroyed. This is the result of the antioxidant effects.