- Tytuł:
- Sea buckthorn (Hippophae rhamnoides L.) as a plant for universal application
- Autorzy:
-
Rafalska, Adrianna
Abramowicz, Katarzyna
Krauze, Magdalena - Powiązania:
- https://bibliotekanauki.pl/articles/1179656.pdf
- Data publikacji:
- 2017
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
Hippophae rhamnoides
Rokitnik
Sea buckthorn
Siberian pineapple
antibiotic substitute
anticancer
antioxidant
food industry
nutraceuticals
polyphenols - Opis:
- Sea buckthorn (Hippophae rhamnoides L.), belonging to the oleaster family, has been used for long time in Asian folk medicine. Even today we can see increasing interest in that plant because of its variety of biologically active compounds, which are contained in its fruits, leaves and seeds. These chemical compounds determine versatile applications of sea buckthorn in various fields of human life. Due to its regenerative properties, sea buckthorn is used as a component of numerous dermocosmetics, protecting the skin from UV radiation, dryness and some diseases or signs of aging. Active substances, such as poliphenols, contained in sea buckthorn have significant properties: antimicrobial, antiviral, antifungal and anti-inflammatory. Therefore that plant is widely applied in pharmacy to produce drugs, juices, extracts and oils. These forms of products found usage in the treatment of many disease such as: cancer, liver cirrhosis, diabetes, heart disorders etc. Sea buckthorn is widely used in the food industry as well - variety of beverages and jams are made from this plant. H. rhamnoides can be also used as a preservative or food additive, which increases the organoleptic and nutritional properties of food. Beside of that, sea buckthorn is useful in animal nourishment. Feed enriched with H. rhamnoides has a positive impact on the nutrition and health of the animals, while improving their productivity. The aim of that article was to present the variety of compounds which are responsible for that plant’s properties.
- Źródło:
-
World Scientific News; 2017, 72; 123-140
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł