Bioactive Components and Functional Applications of Sea Buckthorn: A Review
TL;DR
This review evaluates sea buckthorn as a food‐derived functional resource by integrating evidence on its bioactive compounds, biological mechanisms, processing technologies, safety considerations, and food applications, adopting a component–matrix–function perspective.
Abstract
ABSTRACT Sea buckthorn ( Hippophae rhamnoides L.) is a medicinal and edible plant rich in polyphenols, vitamins, fatty acids, carotenoids, and polysaccharides. These constituents are associated with antioxidant, anti‐inflammatory, hepatoprotective, gut microbiota‐modulating, antibacterial, and other health‐related activities, supporting its potential use in functional foods, nutraceuticals, pharmaceuticals, and cosmetics. However, its composition and bioactivity vary with plant part, extract type, and processing method, which complicates comparison across studies. This review evaluates sea buckthorn as a food‐derived functional resource by integrating evidence on its bioactive compounds, biological mechanisms, processing technologies, safety considerations, and food applications. Unlike reviews mainly summarizing phytochemical profiles or individual bioactivities, this review adopts a component–matrix–function perspective, emphasizing plant‐part specificity, extract‐dependent compositional variation, and translational relevance. Current evidence suggests promising application potential, although standardized preparations, quality markers, and clinically relevant studies are still needed to support evidence‐based utilization.