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you are visiting: home » products » Wonderup » composition » milk thistle (Pag. 1) » milk thistle (Pag. 4)
Milk T. - Pag. 4

Wonderup:

Milk Thistle: natural ingredient of Wonderup

Properties and medical use of flavonoglinans (Silymarin) (continued ...)

Milk Thistle (Silybum marianum): natural ingredient of WonderupIt acts as an antioxidant, by inspecting damage from free radicals much greater than vitamin E. Silybin, which is located in the Milk Thistle, stimulates the activity of an enzyme, the Super Oxide Dismutase (SOD), which acts as a scavenger of free radicals and is much more potent than Vitamin E.
In the presence of silibinin there is a minor decrease of gluthatione, an enzyme that reduces oxidation is used in the tissues, which results in a smaller decrease of gluthatione. Glutathione reduces free radical activity not only in liver but throughout the body. The milk thistle inhibits the enzyme lipoxigenase preventing the formation of leukotrienes, compounds that are responsible for inflammation.

Galactagogue, it stimulates milk production in lactating mothers, relieves menstrual cramps and pain, cure headaches associated with menstrual periods, balances the female hormones (estrogen), emollient effect in treating pleurisy, antihemorrhagic (known since ancient times for this property), depurative (purifies the blood and liver), diuretic (facilitates elimination of toxins through the urine), febrifuge (fever drives), antispasmodic (prevents muscle cramps).

The leaves have properties particularly aperitive. The milk thistle is also used as a flavor component and aperitif for the preparation of liqueurs. It stimulates the appetite and aids digestion.

Precautions for use of milk thistle

May have a mild laxative effect due to stimulation of the gallbladder, but this effect usually lasts only two or three days and then disappears.

In the kitchen

Milk Thistle (Silybum marianum): natural ingredient of WonderupGrass to use in salads and cooked as a vegetable (it tastes similar to spina-
ch), in the past was often cultivated in gardens: the stems can be eaten and are tasty and nourishing, while the young leaves can be eaten in salads. The flowering tops were in the past boiled and eaten like asparagus tips.

Milk Thistle is a real gift of nature because it is both food and medicine. In spring, the shoots can be boiled and eaten as sprouts and tender leaves can be added to salads. In autumn, the seeds are the favorite food for goldfinches and an important medicine for men.

History and tradition

Considered an excellent stimulator of breast milk to be included in the diet for nursing mothers. Was thought to have curative properties against snake bites. Worn around the neck protected from snake bites. The fruits were used to cure rabies.

Applied externally, was said to be beneficial in cases of cancer. The young and tender plant can be boiled and eaten in the spring as a blood purifier. The fruits have been used for many years for a variety of conditions and diseases, especially the liver. However, the medicinal use of plants, except as a simple bitterness was virtually stopped in the early twentieth century.

Plinius, the Roman naturalist of the first century BC, stated that the plant was great to discharge the bile, thereby restoring the function of the liver. It was used by European mothers to increase their breast milk. The white patches on the leaves representing drops of milk of the Virgin Maria falls while nursing the baby Jesus. Hence the name Marian.

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