About Sea Buckthorn Berries

Sea buckthorn berries contain a wide variety of vitamins, amino acids, biologically active compounds, organic acids, trace elements, and natural oils.

Fully ripened sea buckthorn berries may contain approximately 50–500 mg of ascorbic acid (Vitamin C), depending on variety, growing conditions, and maturity. Vitamin C is also present in the leaves and branches.

Sea buckthorn also contains carotenoids such as carotene, lycopene, xanthophyll, and zeaxanthin, as well as vitamins A, E, K1, B1, B2, B4, B6, B9, D, and PP (niacin).

In addition, it contains various minerals and trace elements, proteins, and free amino acids.

These nutrients perform a variety of important physiological functions in the human body.

VITAMINS AND MINERALS

• Vitamin A
  • Supports normal vision, healthy teeth and bones, and normal growth and development.
• Vitamins B3, B6 and B12
  • Contribute to normal red blood cell formation and normal energy metabolism.
• Vitamin C
  • Supports normal collagen formation, tissue maintenance, wound healing, and the absorption of iron.
• Vitamin E
  • Provides antioxidant protection and helps protect cells from oxidative stress.
• Vitamin K
  • Plays an important role in normal blood clotting and bone health.
• Lycopene
  • A naturally occurring antioxidant that helps protect cells from oxidative stress.
• Potassium
  • Contributes to normal muscle function and maintenance of normal fluid balance.
• Calcium
  • Supports healthy bones and teeth and contributes to normal muscle and nerve function.
• Magnesium
  • Supports normal muscle and nerve function, energy metabolism, and protein synthesis.
• Iron
  • Essential for normal oxygen transport throughout the body.
• Phosphorus
  • Contributes to normal energy metabolism and the maintenance of normal bones and teeth.

FLAVONOIDS

Flavonoids are biologically active plant compounds with antioxidant properties. They help protect cells from oxidative stress and may contribute to the body’s natural defense mechanisms.

Sea buckthorn contains various flavonoid and polyphenolic compounds, including:

• Hippophaeosides (1–3) — found predominantly in the leaves
• Hippophins — found primarily in the seeds
• Catechin — present particularly in the leaves
• Epicatechin — present particularly in the leaves
• Gallocatechin — present particularly in the leaves
• Epigallocatechin — present particularly in the leaves

FATTY ACIDS

Sea buckthorn contains a variety of fatty acids, including:

• Palmitic acid — abundant in the fruit
• Oleic acid — found in the fruit
• Linoleic acid — found in the fruit
• Omega-3 fatty acids
• Omega-6 fatty acids
• Omega-9 fatty acids

Linoleic Acid

Linoleic acid is an essential polyunsaturated fatty acid. Together with other fatty acids found in sea buckthorn, it contributes to normal cellular function and supports healthy skin and vision.

Nutritional Value of Sea Buckthorn

Sea buckthorn is a nutrient-dense fruit that provides vitamins, minerals, fatty acids, antioxidants, and other naturally occurring compounds.

Its nutritional composition may vary depending on the variety, growing conditions, climate, soil, harvesting time, and processing method.

Sea buckthorn cultivated in Mongolia is adapted to the country’s harsh continental climate, which may influence its distinctive nutritional and sensory characteristics. Its naturally occurring oils and unsaturated fatty acids contribute to the characteristic taste and aroma of sea buckthorn products.

Potential Health Benefits

As part of a balanced diet, sea buckthorn may support:

The body’s natural immune defenses
The body’s ability to adapt to environmental stress
Normal cardiovascular function
Healthy blood vessel function
Normal tissue regeneration and skin health
Normal wound-healing processes
Healthy liver and digestive function
Normal endocrine function
Healthy vision
Normal cerebral circulation and brain function
Protection of cells from oxidative stress


Sea buckthorn’s naturally occurring vitamins, minerals, antioxidants, fatty acids, and other biologically active compounds contribute to its nutritional value and make it a valuable functional food ingredient.