@article{Wu2025, 
author = {Yifei Wu and Yinggang Ge and Jingyang Hong and Yuanyuan Hou and Liang Wang and Aihaimaitijiang Aihaiti and Min Zhu and Li Zheng and Jun Xing and Keping Chen},
title = {Research Progress on the Bioactive Components, Health Effects and Functional Food Applications of Sea Buckthorn},
year = {2025},
journal = {Food Science and Human Wellness},
keywords = {Functional foods, Sea buckthorn, Biological functions, Active ingredient, Food and Medicine Homology},
url = {https://www.sciopen.com/article/10.26599/FSHW.2025.9250696},
doi = {10.26599/FSHW.2025.9250696},
abstract = {This article systematically reviewed the functions and applications of the main bioactive components in fruits, leaves and seeds of sea buckthorn. Seabuckthorn fruit is rich in polyphenols, fatty acids and carotenoids, exhibiting physiological activities including antioxidant properties, immunomodulation, cardiovascular protection, and antitumor effects. The substantial content of polyphenols and flavonoid glycosides in sea buckthorn leaves demonstrates notable antibacterial, anti-inflammatory, and hepatoprotective actions. Meanwhile, the proteins and unsaturated fatty acids (such as Omega-7) in the seeds played an important role in hypoglycemic, anti-inflammatory and skin repair. In addition, the application of sea buckthorn in the food industry covers fruit juices, jams, edible oils, energy drinks and fermented foods. By integrating the existing research results, this paper provides theoretical support for the in-depth development and comprehensive utilization of seabuckthorn resources.}
}