Sea buckthorn berries, a fruit with many benefits

Rich in vitamins, antioxidants and minerals, the sea buckthorn berry is a small orange fruit with countless benefits. Given its high acidity, it’s best eaten with other ingredients such as chocolate or maple syrup. The quantity of each nutrient contained in sea buckthorn berries differs according to country, growing conditions, species and harvest date. A recent arrival in North America and Europe, sea buckthorn has long been known to the Chinese and Russians.

Cardioprotective effect

Sea buckthorn (Hippophae rhamnoides) lowers cholesterol and blood pressure. It has antioxidant, antiviral and antibacterial properties. It also inhibits the aggregation of blood platelets. Its leaves, fruit and oil contain a number of bioactive substances such as vitamins A, C and E, unsaturated fatty acids, phenolic compounds such as flavonoids and phytosterols. All of which have positive effects on the cardiovascular system.

The high concentration of palmitoleic acid (over 17%), a triglyceride or fat essential to the body’s proper functioning, has the effect of lowering cholesterol levels. This reduces the risk of stroke or cardiovascular accident.

Anti-cancer effect

The anti-cancer potential of these berries is very interesting. Its antioxidants have the capacity to prevent and even to slow the progression of certain cancers, notably breast, liver, lung, colon and rectum. Excessive free radicals cause cell damage and contribute to the development of cancer. Antioxidants limit the damage caused by these free radicals.

Thirty times more vitamin C than orange juice

Sea buckthorn juice contains much more vitamin C, between 105 and 2500 mg/100 ml, than orange juice, which contains only 35 to 56 mg/100 ml. With its carotenoids, vitamins (A, E, C), trace elements and minerals (iron, potassium, manganese, calcium, etc.), sea buckthorn juice has an undeniable tonic effect.

Rich in omega-7, a rare fatty acid

This berry is rich in omega 3, 6, 7 and 9. Omega 7 is a rare fatty acid found only in two plant species: sea buckthorn and macadamia nuts. This fatty acid has the ability to regenerate tissues, giving it a healing and moisturizing effect. The oil will be used for this purpose.

Sea buckthorn is one of the most lipid-rich fruits. Its lipophilic or fat-soluble compounds are: oil (3.5g/100g fresh fruit), the carotenoids that give it its orange color, vitamin E and phytosterols. Hydrophilic or water-soluble compounds include vitamin C, phenolics, lignans and minerals such as potassium and manganese, which are present in very large quantities.

Because they are bitter and highly acidic, berries are mostly sold processed into syrups, sorbets, jams and much more, or frozen. This fruit is very popular among restaurateurs, who include it in their recipes. However, you need to know how to prepare it, as its high water content makes it more difficult to cook. With no disease or predators, the Sea buckthorn can easily grows organically. It is an interesting crop, especially as it tolerates poor soils and cold temperatures. All parts of sea buckthorn can be used. The seeds are used to make oil and the leaves to make tea.