The silymarin composition ... and why does it matter???

0481180 - MBÚ 2018 RIV NL eng J - Článek v odborném periodiku
Chambers, Christopher S. - Holečková, Veronika - Petrásková, Lucie - Biedermann, David - Valentová, Kateřina - Buchta, M. - Křen, Vladimír
The silymarin composition . and why does it matter???
Food Research International. Roč. 100, OCT 2017 (2017), s. 339-353. ISSN 0963-9969. E-ISSN 1873-7145
Grant CEP: GA ČR(CZ) GA15-03037S; GA MZd(CZ) NV16-27317A; GA MŠMT(CZ) LD15081; GA MŠMT(CZ) LD15082
Institucionální podpora: RVO:61388971
Klíčová slova: Silymarin * Flavonolignans * Milk thistle
Obor OECD: Biochemistry and molecular biology
Impakt faktor: 3.520, rok: 2017

The extract from milk thistle (Silybum mariamen (L.) Gaertn. (Asteraceae)), known as silymarin, contains a variety of flavonolignans and displays antioxidant, anti-inflammatory, immunomodulatory and hepatoprotective properties. As silybin is the main component of silymarin, the literature mainly focuses on this compound, ignoring all other components. This leads to problems in reproducibility of scientific results, as the exact composition of silymarin is often unknown and can vary to a certain degree depending on the processing, chemovariety of the plant used and climatic conditions during the plant growth. There are studies dealing with the analytical separation and quantification of silymarin components as well as studies focused on silymarin content in clinically used drugs, in various plant parts, seasons, geographic locations etc. However, no comparison of detail flavonolignan profiles in various silymarin preparations is available to date. Also, as a result of the focus on the flavonolignans, the oil fraction, which contains linoleic, oleic and palmitic acids, sterols, tocopherol (vitamin E) and phospholipids, has been neglected. Due to all these factors, the whole plant is used e.g. as animal feed, the leaves can be eaten in salads and seed oil, besides culinary uses, can be also utilized for biodiesel or polymer production. Various HPLC separation techniques for the determination of the content of the flavonolignans have been vastly summarized in the present review.
Trvalý link: http://hdl.handle.net/11104/0276784