Microwaves and Silymarin – An Innovative Approach to Enhancing the Health Value of Milk Thistle Sprouts

Is it possible to increase the content of silymarin-a natural flavonolignan complex-without using synthetic substances, relying only on light and microwaves? This question lies at the heart of an innovative research project that merges modern phytochemistry with physics and functional food technology. The study focuses on milk thistle (Silybum marianum L.)-a valued medicinal plant with confirmed hepatoprotective, antioxidant, and anti-inflammatory properties.

Project Objective

The main aim of the project is a comprehensive evaluation of how microwave treatment affects the nutritional value, phytochemical composition, and bioactive silymarin content in milk thistle seeds and sprouts.

Silymarin-which includes silybin, isosilybin, silydianin, and silychristin-is a key active compound in herbal raw material, playing an essential role in liver cell protection, regulation of inflammation, and counteracting oxidative stress.

Enhancing its content is of interest not only to the pharmaceutical industry but also to producers of functional foods and nutraceuticals.

Innovative Approach

Previous studies have shown that light conditions and germination time influence the biosynthesis of silymarin. IR spectroscopy has confirmed the effectiveness of this method in assessing the level of flavonolignans and metabolites of the phenylpropanoid pathway.

What’s new in this project is the use of microwaves as a physical stimulus. By affecting seed structure, microwaves may boost the intensity of bioactive compound production in sprouts.

Microwaves may act as stimulatory factors-enhancing membrane permeability, activating biosynthetic enzymes, and influencing metabolic processes—without requiring chemical intervention.

Materials and Methods

Plant material

The research material consisted of certified milk thistle seeds (Silybum marianum L.) obtained from a reputable manufacturer.

Microwave treatment

The seeds were subjected to controlled microwave treatment (specified time and power) to assess its effect on silymarin biosynthesis and the physicochemical properties of the plant material.

Germination

After microwave treatment, the seeds were germinated for 9 days under controlled conditions in a Memmert climate chamber: temperature 26°C, relative humidity 90%, light intensity 75% (6930 lx). LED lighting emitting in the 400–700 nm range was used.

Seedling separation

After germination, the seedlings were separated into cotyledons, hypocotyls, and roots.

Flavonolignan extraction

The isolated plant parts were subjected to flavonolignan extraction using 100% methanol. The resulting extracts were then freeze-dried for further analysis.

Chemical analysis

The chemical composition of the obtained extracts was analysed using FTIR spectroscopy and Raman spectroscopy. The spectra were compared with control samples and with a silymarin reference standard.

Analytical Techniques

The study uses modern, complementary analytical methods, including:

• α-amylase and α-glucosidase inhibition tests (in vitro) – to assess potential antidiabetic activity
• FTIR, Raman spectroscopy, UV-Vis – to assess functional groups characteristic of silymarin
• HPLC – to determine the content of silybin, isosilybin, and other flavonolignans
• GC – to analyze the fatty acid profile
• HPLC – to evaluate amino acid and polyphenol profiles
• ABTS, DPPH, FRAP assays – to measure antioxidant activity of extracts

Microbiological testing – to evaluate sprout purity (agar, Sabouraud medium)

All spectra will be compared to those of standard silymarin provided by the company POL-AURA.

Application Potential and ESG Perspective

The project holds strong implementation potential and aligns with ESG principles:

• Governance (G): Conducted with the highest ethical and methodological standards, with transparency and potential expansion within programs like Horizon Europe, MSCA, or EIT Food
• Environmental (E): Promotes physical methods (microwaves, light) for improving plant quality rather than chemical pesticides or GMOs
• Social (S): Supports public health by delivering functional foods with proven preventive effects (liver support, oxidative stress, diabetes)

What Can Be Achieved?

The project’s results could form the basis for:

• Launching new dietary supplements and functional foods with increased silymarin content
• Developing natural products that support liver health, metabolism, and immunity
• Creating eco-friendly methods for processing herbal raw materials
• Collaborating with the phytotherapy, nutraceutical, and cosmetic industries

External links:

More information about the project in the WIR Knowledge Base