The aim of this research was to evaluate the content of biologically active compounds (flavonolignan complex, together referred to as silymarin) and other components of milk thistle fruits, as a potential additive to bakery products and to determine the effect of different doses of ground fruits on the bakery products quality. The additives levels were selected in such a way as to make the dietetic doses of silymarin account for 10% of medicinal doses. The dry matter of fruits included 2,83% of silymarin, 16,0% of total protein with the glutamic acid dominant among amino acids, 20,6% of oil with linolic acid accounting for the greatest share (54,7%) and 24,2 % of crude fibre. The milk thistle fruit doses applied 0,4 g. 0,84 g. 1,4 g for every 250 g of dough did not change the flavour, smell, colour and physicochemical properties of the bakery products.