Compounds from sea buckthorn and their application in food: A review

Peiyi Zhu¹, Yanming Ren¹, Changqing Wei², Jingjing Luo³, Dan Wu⁴, Xingqian Ye¹, Natthawuddhi Donlao⁵, Jinhu Tian⁶

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
² Food College, Shihezi University, Shihezi 832000, China.
³ Agricultural Science Research Institute of Baiyang City, Tacheng 834601, China.
⁴ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
⁵ School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
⁶ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Zhejiang University-Wuxi Xishan Modern Agriculture Joint Research Center, Wuxi 214117, China. Electronic address: jinhutian@126.com.

PMID: 39986072
DOI: 10.1016/j.foodchem.2025.143428

Review

Compounds from sea buckthorn and their application in food: A review

Peiyi Zhu et al. Food Chem. 2025.

. 2025 Jun 1:476:143428.

doi: 10.1016/j.foodchem.2025.143428. Epub 2025 Feb 16.

Authors

Peiyi Zhu¹, Yanming Ren¹, Changqing Wei², Jingjing Luo³, Dan Wu⁴, Xingqian Ye¹, Natthawuddhi Donlao⁵, Jinhu Tian⁶

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
² Food College, Shihezi University, Shihezi 832000, China.
³ Agricultural Science Research Institute of Baiyang City, Tacheng 834601, China.
⁴ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
⁵ School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand.
⁶ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Zhejiang University-Wuxi Xishan Modern Agriculture Joint Research Center, Wuxi 214117, China. Electronic address: jinhutian@126.com.

PMID: 39986072
DOI: 10.1016/j.foodchem.2025.143428

Abstract

Sea buckthorn is a fruit rich in many bioactive compounds and shows the benefits of antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, anti-tumor, and immunomodulatory properties, etc. The main bioactive compounds extracted and characterized in sea buckthorn are polyphenols, carotenoids, and functional lipids, which could provide health benefits by scavenging free radicals, regulating enzyme activities, and modulating signaling pathways, etc. Although there are many studies focused on the values of sea buckthorn, a comprehensive review on its chemical composition, functional mechanism and food application are still lacking. Thus, this paper aims to review the bioactive compounds in sea buckthorn, their underlying mechanisms for health benefits, as well as the applications in health food development. Particularly, the potential value of sea buckthorn and the novel technologies applied in previous studies are also discussed to improve its use for human health.

Keywords: Biological activities; Food product; Health benefits; Polyphenol; Sea buckthorn.

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Conflict of interest statement

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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Compounds from sea buckthorn and their application in food: A review

Affiliations

Compounds from sea buckthorn and their application in food: A review

Authors

Affiliations

Abstract

Conflict of interest statement

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MeSH terms

Substances

LinkOut - more resources

Full Text Sources