Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43921115" target="_blank" >RIV/60461373:22330/20:43921115 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/abs/pii/S0963996920301952" target="_blank" >https://www.sciencedirect.com/science/article/abs/pii/S0963996920301952</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodres.2020.109170" target="_blank" >10.1016/j.foodres.2020.109170</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review

Popis výsledku v původním jazyce

Sea buckthorn (Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia, Europe and Canada. In order to use it in the best way for products of human nutrition, it is necessary to recognize its positive aspects and to eliminate the negative ones. The exceptional value of sea buckthorn can be seen in the presence of both lipophilic antioxidants (mainly carotenoids and tocopherols) and hydrophilic antioxidants (flavonoids, tannins, phenolic acids, ascorbic acid) in remarkably high quantities. Some of the main nutrients, especially lipids of advantageous fatty acid composition, contribute to nutritional benefits of sea buckthorn products for a consumer as well. This review article focuses, besides the above mentioned compounds and vitamins, also on other important components, such as sugars, sugar derivatives, fibre, organic acids, proteins, amino acids and mineral elements. The article also deals with the effects of sea buckthorn components on the course of non-enzymatic browning of food and in vivo glycation. In addition, sensory perception of sea buckthorn and its constituents from the consumers point of view is discussed.

Název v anglickém jazyce

Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review

Popis výsledku anglicky

Sea buckthorn (Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia, Europe and Canada. In order to use it in the best way for products of human nutrition, it is necessary to recognize its positive aspects and to eliminate the negative ones. The exceptional value of sea buckthorn can be seen in the presence of both lipophilic antioxidants (mainly carotenoids and tocopherols) and hydrophilic antioxidants (flavonoids, tannins, phenolic acids, ascorbic acid) in remarkably high quantities. Some of the main nutrients, especially lipids of advantageous fatty acid composition, contribute to nutritional benefits of sea buckthorn products for a consumer as well. This review article focuses, besides the above mentioned compounds and vitamins, also on other important components, such as sugars, sugar derivatives, fibre, organic acids, proteins, amino acids and mineral elements. The article also deals with the effects of sea buckthorn components on the course of non-enzymatic browning of food and in vivo glycation. In addition, sensory perception of sea buckthorn and its constituents from the consumers point of view is discussed.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

<a href="/cs/project/8X17020" target="_blank" >8X17020: Spolupráce ve výzkumu a vývoji potravin obohacených rakytníkem řešetlákovým</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Research International

ISSN

0963-9969

e-ISSN

—

Svazek periodika

133

Číslo periodika v rámci svazku

109170

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

18

Strana od-do

—

Kód UT WoS článku

000536130000040

EID výsledku v databázi Scopus

2-s2.0-85083153998