Milk thistle tea, 50 grams, AdNatura Adserv

Milk thistle (Silybum marianum) is part of the Asteraceae family and has been used for over 2000 years as a natural remedy for liver and gallbladder disorders. The first medicinal uses of this plant are attributed to the Greek physician Dioscorides, who recommended it for treating snakebites.

The plant has oval leaves with elongated veins ending in thorns, and the red-tubular flowers also have thorns at the end. Milk thistle fruits are cylindrical, grayish-brown in color, and are harvested in September. In the people, it is also known by the names of milk thistle, milk thistle, milk thistle, spotted thistle or milk thistle.

Properties and actions:

Internal

Antihepatotoxic and liver regenerator (due to the silymarin content)

Hepatoprotective and bitter tonic

Hypocholesterolemic, contributing to balancing cholesterol levels

Antitumor and antiproliferative

Galactogogue (stimulates lactation)

Neuroprotective and antioxidant

Supports liver and kidney activity, protecting these organs against the adverse effects of aggressive drug treatments

External

Antitumor effect, used as an adjuvant in the treatment of skin tumors

Benefits:

Protects and regenerates liver cells

Contributes to the elimination of toxins from the liver

Protects cells against oxidative stress

Therapeutic indications:

Internal

Recommended as an adjuvant in:

Acute and chronic hepatitis (viral and metabolic)

Ethanol hepatitis

Hepatic cirrhosis and liver failure

Hypercholesterolemia

Liver, breast, uterine, ovarian, prostatic, intestinal, pulmonary, bladder and skin

Mushroom poisoning

Dyspepsia

Can be administered preventively with potentially hepatotoxic drugs

External

Used as an adjuvant in skin tumors

Precautions and contraindications:

High doses can have a laxative effect, causing diarrhea

Contraindicated for people with milk thistle allergy

Direction of administration:

Internal

Powder – Grind the plant finely, and a grated teaspoon is administered 4 times a day, on an empty stomach. The powder is kept under the tongue for 10-15 minutes, then swallowed with water.

Cold maceration – Prepared from a tablespoon of the plant added to 250 ml of water, left at room temperature for 6-8 hours, then strained. Consume 3 cups a day, 30 minutes before meals.

Infusion – Prepare from one tablespoon of the plant added to 250 ml of boiling water. Leave to infuse for 15 minutes, then strain. Consume 3 cups a day, 30 minutes before meals.