Table 2.

Contents of individual silymarin constituents in Silybum marianum extracts obtained from whole fruits, pericarp, and kernels (mg/g plant material DW).

*	Taxifolin	Isosilychristin	Silychristin A	Silydianin	Silybin A	Silybin B	Isosilybin A	Isosilybin B	Silymarin
1	0.57±0.07	0.04±0.01	2.77±0.24	0.24±0.03	2.47±0.23	3.91±0.35	0.86±0.08	0.14±0.02	11.02±1.02
2	1.43±0.10	0.19±0.01	6.31±0.51	0.68±0.10	5.49±0.37	8.09±0.45	2.10±0.18	0.43±0.03	24.72±1.72
3	n.d.	n.d.	0.01±0.01	n.d.	0.01±0.00	0.05±0.02	n.d.	n.d.	0.07±0.03
4	1.27±0.02	0.15±0.02	6.00±0.07	0.66±0.01	5.45±0.08	8.00±0.09	1.98±0.04	0.41±0.01	23.91±0.30
5	1.11±0.09	0.13±0.01	4.71±0.11	0.48±0.01	4.10±0.07	6.28±0.12	1.44±0.02	0.27±0.00	18.53±0.42
6	1.74±0.13	0.21±0.02	6.91±0.29	0.79±0.05	6.00±0.26	8.56±0.26	2.24±0.12	0.46±0.03	29.94±1.15*

Extraction procedures: 1 = whole fruits extracted with acetone after defatting with n-hexane, 2 = pericarp extracted with acetone after defatting with n-hexane, 3 = kernel extracted with acetone after defatting with n-hexane, 4 = pericarp extracted with acetone without defatting step, 5 = pericarp extracted with ethanol after defatting with n-hexane, 6 = pericarp extracted with methanol after defatting with n-hexane.