Sea buckthorn (HippophaĂŤ rhamnoides L.) as a vitamin C treasury.

Authors

  • Sandra Urbaniak DNA Damage Laboratory of Food Science Department, Faculty of Pharmacy, Medical University of Lodz, Łodź, Poland
  • Julia Kaźmierczak-Barańska DNA Damage Laboratory of Food Science Department, Faculty of Pharmacy, Medical University of Lodz, Łodź, Poland
  • Bolesław T. Karwowski DNA Damage Laboratory of Food Science Department, Faculty of Pharmacy, Medical University of Lodz, Łodź, Poland

DOI:

https://doi.org/10.18388/pb.2019_271

Abstract

Sea buckthorn is a plant rich in numerous biologically active compounds, such as: vitamins, flavonoids, carotenoids or unsaturated fatty acids, which have a beneficial effect on human health. This plant deserves a special interest, due to the stable vitamin C. Importantly, sea buckthorn maintain its properties even after cooking or drying. Sea buckthorn juice can successfully replace the lemon in the daily diet.
The aim of this article is to approximate the health-promoting properties of sea buckthorn resulting from the high content of compounds with an antioxidant properties, particularly vitamin C, which in the case of sea buckthorn is characterized by high stability.

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Published

2019-10-01

Issue

Vol. 65 No. 3 (2019)

Section

Articles

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