Milk Thistle Flour

Product Description

Milk thistle flour is the press cake remaining after cold-pressing Silybum marianum seeds for oil. The milling of this cake produces a flour that retains the seed's characteristic active compound — silymarin — a flavonolignan complex with well-documented hepatoprotective and antioxidant properties. The flour is a concentrated source of silymarin alongside a meaningful protein and fibre content.

The flour has a pale greenish-beige colour and a mild, slightly bitter flavour. It is used primarily as a nutraceutical ingredient in supplement formulations, functional food blends, and specialty baked goods where the silymarin content is the primary driver of value. It integrates well into capsule fill blends, protein powders, and health-oriented bakery products.

Our milk thistle flour is mechanically produced without chemical solvents, preserving the integrity of the bioactive fraction. The residual fat content of 5–6% is sufficient to support the lipid-associated absorption of silymarin without excess. A full COA including silymarin quantification is available on request.