Sea buckthorn (Hippophae rhamnoides) is a shrub that can be found in natural conditions on the Baltic dunes, as well as in the mountain valleys of Asia. In Poland, wild specimens are protected, therefore, fruit is obtained mainly from plantations. Its characteristic, silvery leaves and small, spherical fruits create an extremely decorative effect, but it is the nutritional values that give this plant the name of a superfruit.
100 grams of sea buckthorn contain even 275 mg of vitamin Cwhich is several times higher than its content in lemon. In addition, sea buckthorn provides vitamins A, E, K and from group Bas well as minerals such as calcium, iron, magnesium or zinc. Particular attention is paid to the presence of unsaturated fatty acids – linoleic, alpha-linolenic and oleic – which support the cardiovascular system and metabolic processes.
Sea buckthorn was valued already in ancient Greece – according to records, it was fed to horses to improve their condition and make their fur shiny. Nowadays, sea buckthorn oil is used both in dietetics and cosmetology, where its regenerative and anti-inflammatory properties are used.
Sea buckthorn contains a wealth of carotenoids, flavonoids and polyphenols with strong antioxidant properties. These compounds actively support the neutralization of free radicals, help protect cells against oxidative stress and delay the aging process. Research from the University of Lodz in 2018 showed that the bioactive components of fruit can support the body’s protection against radiation and have anti-cancer effects.
In 2024, scientists from Shaanxi Medical University analyzed the composition of sea buckthorn oil and its impact on lipid metabolism and the functioning of the circulatory system. Contains an extremely high concentration unsaturated fatty acids omega-3 and omega-6 and the rare omega-7 acid (palmitooleic acid). They help regulate cholesterol levels, lower LDL (“bad cholesterol”) and raise HDL (“good cholesterol”).
Researchers have shown that regular consumption of sea buckthorn oil can inhibit the development of atherosclerosis, improve the elasticity of blood vessels and reduce the risk of atherosclerotic plaque formation. Sea buckthorn oil supports the balance of blood pressure and may have a protective effect on the heart muscle.
Sea buckthorn polyphenols limit the activity of enzymes responsible for the breakdown of fats and sugars, inhibiting the development of obesity and type 2 diabetes. In cosmetology and regenerative medicine, sea buckthorn seed oil is recognized for its anti-inflammatory properties and ability to accelerate wound healing. It effectively supports the reconstruction of the skin and mucous membranes, which is why it is used, among others, for irritations, burns and inflammation of the digestive tract.
Sea buckthorn berries are an excellent raw material for homemade preserves. The most popular one is manywhich, thanks to its exceptionally high vitamin C content (up to 360 mg/100 g), is a natural immunity enhancer in the autumn and winter. Research published in Advances in Biochemistry in 2023 by the Polish Biochemical Society confirm that this vitamin remains stable even after heat treatment. However, it is worth remembering to limit the amount of added sugar – excess weakens the health-promoting potential of fruit.
The second form is jams and pureeswhich, thanks to their thick consistency, are perfect as an addition to bread, pancakes or desserts. On the other hand sea buckthorn seed and fruit oil best used cold – for salads, sauces or as an addition to bread. It is also worth mentioning: infusions of sea buckthorn leaves. They are rich in flavonoids and may support anti-inflammatory effects and blood pressure regulation.
Sea buckthorn is also great in form syrupswhich can be used as an addition to tea, mineral water or cocktails. They are popular in many regions of Europe sea buckthorn tinctures and liqueurs. It is also increasingly used dried fruit powderwhich can be added to yogurts, smoothies or baked goods. This form allows you to enjoy the benefits of sea buckthorn all year round, without the risk of losing nutritional value. Chefs use it to prepare fish sauces, poultry marinades and salad dressings.
By combining sea buckthorn berries with ripe pears, we obtain a naturally balanced taste – the sourness gently breaks the sweetness of the pears. Thanks to this, the jam does not require added sugar and at the same time retains full nutritional value.
Ingredients:
- 1 kg of sea buckthorn fruit;
- 2 kg of sweet, ripe pears;
- a little water for stewing.
Preparation:
- Place the sea buckthorn fruit in a large pot, add a small amount of water and simmer covered over low heat, stirring occasionally, until the fruit completely disintegrates.
- Blend the mass and pass it through a sieve to remove seeds and skins. This way you will get a smooth consistency.
- Add the chopped pears to the pureed mass and continue stewing until the fruit softens and combines into a uniform whole.
- Blend again and then pour the hot mixture into sterilized, dry jars. Close tightly, pasteurize for about 20 minutes and set aside.
- Store in a cool, dark place. In winter, just add a spoonful of jam to hot tea or spread it on a slice of bread.
If you plan to give jam to a child (after 10 months of age), introduce it gradually and observe the body’s reaction to new ingredients.
Sources: Terazgotuje.pl, PubMed, Frontiers
