In my opinion Silybum marianum extract is correct. The active constituents of milk thistle fruits are flavonolignans, collectively known as silymarin. However, silymarin is only one of many molecules in this extract. Flavonolignans in S. marianum are structurally diverse, 23 constituents have been isolated. S. marainum presented also an important content of other polyphenols, fatty acids, flavonoids, condensed tannins etc.