The sea-buckthorns (Hippophae L.) are deciduous shrubs in the genus Hippophae, family Elaeagnaceae. The name sea-buckthorn is hyphenated here to avoid confusion with the buckthorns (Rhamnus, family Rhamnaceae). It is also referred to as "sea buckthorn", seabuckthorn, sandthorn or seaberry.
Food features:Common sea-buckthorn has branches that are dense and stiff, and very thorny. The leaves are a distinct pale silvery-green, lanceolate, 3–8 cm long and less than 7 mm broad. It is dioecious, with separate male and female plants. The male produces brownish flowers which produce wind-distributed pollen. The female plants produce orange berry-like fruit 6–9 mm in diameter, soft, juicy and rich in oils.
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Nutrition:The fruit of the plant has a high vitamin C content—in a range of 114 to 1550 mg per 100 grams with an average content (695 mg per 100 grams) about 15 times greater than oranges (45 mg per 100 grams)— placing sea-buckthorn fruit among the most enriched plant sources of vitamin C. The fruit also contains dense contents of carotenoids, vitamin E, amino acids, dietary minerals, β-sitosterol and polyphenolic acids.
Dietotherapy function:Grown widely throughout its native China and other mainland regions of Asia, sea-buckthorn is an herbal remedy reputedly used over centuries to relieve cough, aid digestion, invigorate blood circulation and alleviate pain.Bark and leaves may be used for treating diarrhea and dermatological disorders.Berry oil, taken either orally or applied topically, may be used as a skin softener.For its hemostatic and anti-inﬂammatory effects, berry fruits are added to medications for pulmonary, gastrointestinal, cardiac, blood and metabolic disorders in Indian, Chinese and Tibetan medicines.Sea-buckthorn berry components have potential activity against cancer and dengue virus.