Composition and physiological effects of sea buckthorn (Hippophae) lipids

被引：171
|
作者：
Yang, BR [1 ]
Kallio, H [1 ]
机构：
[1] Turku Univ, Dept Biochem & Food Chem, FIN-20014 Turku, Finland
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2002年 / 13卷 / 05期
关键词：
D O I：
10.1016/S0924-2244(02)00136-X
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Sea buckthorn (Hippophae rhamnoides) berry has a long history of application as a food and medicinal ingredient in eastern countries. Both seeds and the soft parts (fruit flesh and peel) of the berry are rich in lipids. The oils isolated from the two fractions differ in fatty acid composition and both are abundant in fat-soluble vitamins and plant sterols. The composition varies according to origin and harvesting time of the berries and the method of oil isolation. Results of clinical investigations and animal experiments suggest a wide range of positive effects of the oils. The composition, nutritional effects, and industrial application of sea buckthorn lipids are reviewed in this paper. (C) 2002 Elsevier Science Ltd. All rights reserved.
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收藏
页码：160 / 167
页数：8
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