TY - JOUR
T1 - Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review
AU - Ciesarova, Zuzana
AU - Murkovic, Michael
AU - Cejpek, Karel
AU - Kreps, Frantisek
AU - Tobolkova, Blanka
AU - Koplik, Richard
AU - Belajova, Elena
AU - Kukurova, Kristina
AU - Dasko, Lubomir
AU - Panovska, Zdenka
AU - Revenco, Diomid
AU - Burcova, Zuzana
PY - 2020
Y1 - 2020
N2 - Sea buckthorn (Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia, Europe and Canada. In order to use it in the best way for products of human nutrition, it is necessary to recognize its positive aspects and to eliminate the negative ones. The exceptional value of sea buckthorn can be seen in the presence of both lipophilic antioxidants (mainly carotenoids and tocopherols) and hydrophilic antioxidants (flavonoids, tannins, phenolic acids, ascorbic acid) in remarkably high quantities. Some of the main nutrients, especially lipids of advantageous fatty acid composition, contribute to nutritional benefits of sea buckthorn products for a consumer as well. This review article focuses, besides the above mentioned compounds and vitamins, also on other important components, such as sugars, sugar derivatives, fibre, organic acids, proteins, amino acids and mineral elements. The article also deals with the effects of sea buckthorn components on the course of non-enzymatic browning of food and in vivo glycation. In addition, sensory perception of sea buckthorn and its constituents from the consumers point of view is discussed.
AB - Sea buckthorn (Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia, Europe and Canada. In order to use it in the best way for products of human nutrition, it is necessary to recognize its positive aspects and to eliminate the negative ones. The exceptional value of sea buckthorn can be seen in the presence of both lipophilic antioxidants (mainly carotenoids and tocopherols) and hydrophilic antioxidants (flavonoids, tannins, phenolic acids, ascorbic acid) in remarkably high quantities. Some of the main nutrients, especially lipids of advantageous fatty acid composition, contribute to nutritional benefits of sea buckthorn products for a consumer as well. This review article focuses, besides the above mentioned compounds and vitamins, also on other important components, such as sugars, sugar derivatives, fibre, organic acids, proteins, amino acids and mineral elements. The article also deals with the effects of sea buckthorn components on the course of non-enzymatic browning of food and in vivo glycation. In addition, sensory perception of sea buckthorn and its constituents from the consumers point of view is discussed.
KW - Amino acids
KW - Antiglycation
KW - Antioxidants
KW - Ascorbic acid
KW - Carotenoids
KW - Fatty acids
KW - Flavonoids
KW - Hippophae rhamnoides
KW - Sea buckthorn
KW - Sensory
KW - Tocopherols
UR - http://www.scopus.com/inward/record.url?scp=85083153998&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2020.109170
DO - 10.1016/j.foodres.2020.109170
M3 - Review article
SN - 0963-9969
VL - 133
JO - Food Research International
JF - Food Research International
M1 - 109170
ER -