Traditional food, modern food and nutritional value of Sea buckthorn (Hippophae rhamnoides L.): a review

被引：29

作者：

Chen, Aruhan ^{[1
,2
]}

Feng, Xiaowei ^{[3
]}

Dorsuren, Byambasuren ^{[4
]}

Chimedtseren, Chimedragchaa ^{[2
]}

Damdab, Tsend-Ayush ^{[2
]}

Zhang, Chunhong ^{[3
]}

机构：

[1] Baotou Mongolian & Chinese Med Hosp, Dept Rehabil, Baotou 014040, Peoples R China

[2] Mongolian Natl Univ Med Sci, Int Sch Mongolian Med, Dept Mongoa Med Study, Ulaanbaatar 99909715141, Mongolia

[3] Baotou Med Coll, Dept Pharm, Baotou 014040, Peoples R China

[4] Mongolian Natl Univ Med Sci, Sch Biomed, Dept Biochem, Ulaanbaatar 999097, Mongolia

来源：

JOURNAL OF FUTURE FOODS | 2023年 / 3卷 / 03期

关键词：

Sea buckthorn; Traditional food; Moern food; Nutritive value; ANTIOXIDANT ACTIVITY; BERRIES; SEABUCKTHORN; FRUIT; JUICE; FERMENTATION; CAROTENOIDS; QUALITY; IMPACT;

D O I：

10.1016/j.jfutfo.2023.02.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sea buckthorn (Hippophae rhamnoides L.) is a deciduous shrub with high nutritional and therapeutic value belonging to the family sea buckthorn, rich in oleic acid, protein, amino acids and potassium and other nutrients. Sea buckthorn can also treat heart diseases, lung diseases and other diseases. This review aims to sort out the traditional sea buckthorn food and modern sea buckthorn food, and provide important reference value for manufacturers to develop and utilize sea buckthorn. In addition, it also clarifies the nutritional value of sea buckthorn, so as to provide strong support for the comprehensive utilization of sea buckthorn fruit food and the production direction of health care industry.

引用

页码：191 / 205

页数：15

共 112 条

[1] Adadi P., 2017, Agronomy Research, V15, P1831, DOI 10.15159/AR.17.060
[2] Ali Z., 2017, Food Nutr. J., V2, P124, DOI [10.29011/2575-7091.100024, DOI 10.29011/2575-7091.100024]
[3] Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products
Arimboor, Ranjith
Venugopalan, V. V.
Sarinkumar, K.
Arumughan, C.
Sawhney, Ramesh Chand
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2006, 86 (14) : 2345 - 2353
[4] Sea buckthorn berries: A potential source of valuable nutrients for nutraceuticals and cosmoceuticals
Bal, Lalit M.
Meda, Venkatesh
Naik, S. N.
Satya, Santosh
[J]. FOOD RESEARCH INTERNATIONAL, 2011, 44 (07) : 1718 - 1727
[5] Processing effects on the composition of sea buckthorn juice from Hippophae rhamnoides L. cv. Indian Summer
Beveridge, T
Harrison, JE
Drover, J
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (01) : 113 - 116
[6] Enrichment of flaxseed (Linum usitatissimum) oil with carotenoids of sea buckthorn pomace via ultrasound-assisted extraction technique Enrichment of flaxseed oil with sea buckthorn
Bhimjiyani, Vidhi H.
Borugadda, Venu Babu
Naik, Satyanarayan
Dalai, Ajay K.
[J]. CURRENT RESEARCH IN FOOD SCIENCE, 2021, 4 : 478 - 488
[7] Bi W.J., 2018, Subtrop. Agric. Res., V14, P198, DOI [10.13321/j.cnki.subtrop.agric.res.2018.03.011, DOI 10.13321/J.CNKI.SUBTROP.AGRIC.RES.2018.03.011]
[8] THE EFFECT OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) BERRIES ON PARAMETERS OF QUALITY RAW COOKED MEAT PRODUCT
Bobko, Marek
Krocko, Miroslav
Hascik, Peter
Tkacova, Jana
Bucko, Ondrej
Bobkova, Alica
Cubon, Juraj
Ceskovic, Martin
Pavelkova, Adriana
[J]. JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2019, 9 : 366 - 369
[9] Cytogenetic Study on the Biostimulation Potential of the Aqueous Fruit Extract of Hippophae rhamnoides for a Sustainable Agricultural Ecosystem
Bonciu, Elena
Olaru, Aurel Liviu
Rosculete, Elena
Rosculete, Catalin Aurelian
[J]. PLANTS-BASEL, 2020, 9 (07): : 1 - 11
[10] Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt
Brodziak, Aneta
Krol, Jolanta
Matwijczuk, Arkadiusz
Czernecki, Tomasz
Glibowski, Pawel
Wlazlo, Lukasz
Litwinczuk, Anna
[J]. APPLIED SCIENCES-BASEL, 2021, 11 (02): : 1 - 19

← 1 2 3 4 5 6 7 8 9 10 →