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

被引：34
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
收藏
页码：191 / 205
页数：15
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