Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review

Zuzana Ciesarova*, Michael Murkovic, Karel Cejpek, Frantisek Kreps, Blanka Tobolkova, Richard Koplik, Elena Belajova, Kristina Kukurova, Lubomir Dasko, Zdenka Panovska, Diomid Revenco, Zuzana Burcova

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review


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.
Original languageEnglish
Article number109170
Number of pages18
JournalFood Research International
Publication statusPublished - 2020


  • Amino acids
  • Antiglycation
  • Antioxidants
  • Ascorbic acid
  • Carotenoids
  • Fatty acids
  • Flavonoids
  • Hippophae rhamnoides
  • Sea buckthorn
  • Sensory
  • Tocopherols

ASJC Scopus subject areas

  • Food Science

Fields of Expertise

  • Human- & Biotechnology

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