Compounds from sea buckthorn and their application in food: A review

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-16 DOI:10.1016/j.foodchem.2025.143428

Peiyi Zhu , Yanming Ren , Changqing Wei , Jingjing Luo , Dan Wu , Xingqian Ye , Natthawuddhi Donlao , Jinhu Tian

{"title":"Compounds from sea buckthorn and their application in food: A review","authors":"Peiyi Zhu , Yanming Ren , Changqing Wei , Jingjing Luo , Dan Wu , Xingqian Ye , Natthawuddhi Donlao , Jinhu Tian","doi":"10.1016/j.foodchem.2025.143428","DOIUrl":null,"url":null,"abstract":"<div><div>Sea buckthorn is a fruit rich in many bioactive compounds and shows the benefits of antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, anti-tumor, and immunomodulatory properties, etc. The main bioactive compounds extracted and characterized in sea buckthorn are polyphenols, carotenoids, and functional lipids, which could provide health benefits by scavenging free radicals, regulating enzyme activities, and modulating signaling pathways, etc. Although there are many studies focused on the values of sea buckthorn, a comprehensive review on its chemical composition, functional mechanism and food application are still lacking. Thus, this paper aims to review the bioactive compounds in sea buckthorn, their underlying mechanisms for health benefits, as well as the applications in health food development. Particularly, the potential value of sea buckthorn and the novel technologies applied in previous studies are also discussed to improve its use for human health.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143428"},"PeriodicalIF":8.5000,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S030881462500679X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Sea buckthorn is a fruit rich in many bioactive compounds and shows the benefits of antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, anti-tumor, and immunomodulatory properties, etc. The main bioactive compounds extracted and characterized in sea buckthorn are polyphenols, carotenoids, and functional lipids, which could provide health benefits by scavenging free radicals, regulating enzyme activities, and modulating signaling pathways, etc. Although there are many studies focused on the values of sea buckthorn, a comprehensive review on its chemical composition, functional mechanism and food application are still lacking. Thus, this paper aims to review the bioactive compounds in sea buckthorn, their underlying mechanisms for health benefits, as well as the applications in health food development. Particularly, the potential value of sea buckthorn and the novel technologies applied in previous studies are also discussed to improve its use for human health.

查看原文本刊更多论文

沙棘中的化合物及其在食品中的应用：综述

沙棘是一种富含多种生物活性化合物的水果，具有抗氧化、抗炎、抗肥胖、保肝、抗肿瘤和免疫调节等功效。从沙棘果中提取并表征的生物活性化合物主要有多酚、类胡萝卜素和功能脂质，它们可以通过清除自由基、调节酶活性和调节信号通路等方式为健康带来益处。尽管有许多研究关注沙棘的价值，但仍缺乏对其化学成分、功能机制和食品应用的全面综述。因此，本文旨在综述沙棘中的生物活性化合物、其对健康有益的内在机制以及在保健食品开发中的应用。特别是，本文还讨论了沙棘的潜在价值和以往研究中应用的新技术，以改善沙棘在人类健康方面的应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.