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Sea buckthorn plant as a functional food ingredient, with antioxidant and anti-inflammatory properties

cris.lastimport.scopus2025-10-23T06:55:30Z
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enPlants with valuable health properties, rich in a spectrum of compounds with various biological activities, have long been a focus of interest of researchers and the food industry. Undoubtedly, it is a great challenge for science to compose an innovative product with functional food status, managing to combine as many advantages of a particular plant preparation as possible to obtain a product that satisfies the requirements of a specific group of consumers. This article provides a brief overview of current information on the status of sea buckthorn plant (Hippophae rhamnoides L.) as a food ingredient, as well as its interesting biological activity. Sea buckthorn is a very valuable plant in terms of its content of various substances of high nutritional value, which recently makes the plant an area of growing scientific and industrial interest. This is due to its broad biological properties, extremely rich phytochemical composition and extensive pharmacological activity, especially antioxidant and anti-inflammatory activity. The above-mentioned advantages of sea buckthorn and its preparations make it a good candidate for a food ingredient that can be used in functional food products produced with the support of modern food industry technologies.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorKania-Dobrowolska, Małgorzata
dc.contributor.authorBaraniak, Justyna
dc.contributor.authorSiger, Aleksander
dc.date.access2025-05-26
dc.date.accessioned2025-08-26T09:16:52Z
dc.date.available2025-08-26T09:16:52Z
dc.date.copyright2023-12-20
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,3
dc.description.number4
dc.description.points40
dc.description.versionfinal_published
dc.description.volume22
dc.identifier.doi10.17306/J.AFS.2023.1198
dc.identifier.eissn1898-9594
dc.identifier.issn1644-0730
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4362
dc.identifier.weblinkhttps://www.food.actapol.net/volume22/issue4/abstract-10.html
dc.languageen
dc.relation.ispartofActa Scientiarum Polonorum, Technologia Alimentaria
dc.relation.pages477-496
dc.rightsCC-BY-NC
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.ensea buckthorn plant
dc.subject.enantioxidant
dc.subject.enanti-inflammatory
dc.subject.enbiological activity
dc.subject.enfunctional food
dc.subject.enseed oil
dc.titleSea buckthorn plant as a functional food ingredient, with antioxidant and anti-inflammatory properties
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue4
oaire.citation.volume22