Skip to main content
. 2020 Jan 21;9(2):116. doi: 10.3390/foods9020116

Figure 5.

Figure 5

Percentage of individual components in silymarin preparations SM 1–SM 6. Individual silymarin components were quantified using calibration curves of optically pure standards isolated or prepared in house. The content of the polymeric fraction was determined as the mass difference between the content of the individual flavonoid, flavonolignans, and 2,3-dehydroflavonolignans and the mass concentration of the complex extracts.