Benefits of sea buckthorn (Hippophae rhamnoides) pulp oil‐based mouthwash on oral health

Phytochemistry, health benefits, and food applications of sea buckthorn (Hippophae rhamnoides L.): A comprehensive review

Sea buckthorn (Hippophae rhamnoides L.), an ancient miraculous plant, is of great interest because of its tenacity, richness in nutritional active substances, and biological activity. Sea buckthorn is a deciduous shrub or tree of the genus Hippophae in the family Elaeagnaceae. It is a pioneer tree species for soil improvement, wind and sand control, and soil and water conservation. Sea buckthorn contains many nutritional active components, such as vitamins, carotenoids, polyphenols, fatty acids, and phytosterols. Moreover, sea buckthorn has many health benefits, such as antioxidant, anticancer, anti-hyperlipidemic, anti-obesity, anti-inflammatory, antimicrobial, antiviral, dermatological, neuroprotective, and hepatoprotective activities. Sea buckthorn not only has great medicinal and therapeutic potential, but also is a promising economic plant. The potential of sea buckthorn in the human food industry has attracted the research interest of researchers and producers. The present review mainly summarizes the phytochemistry, nutrients, health benefits, and food applications of sea buckthorn. Overall, sea buckthorn is a dietary source of bioactive ingredients with the potential to be developed into functional foods or dietary supplements for the prevention and treatment of certain chronic diseases, which deserves further research.

Sea Buckthorn in Plant Based Diets. An Analytical Approach of Sea Buckthorn Fruits Composition: Nutritional Value, Applications, and Health Benefits

Current nutritional trends include plant-based diets as nutritional behavior of consumers who are increasingly concerned about a healthy lifestyle. Sea buckthorn (Hippophaë rhamnoides L.) is a plant with great virtues, containing more than 100 types of compounds. It is a plant with versatile properties, multiple economic advantages and a rich history, which still continues in natural medicine, and it is hence included in the daily diet by more and more people for the prevention and treatment of diet-related diseases. Its uniqueness is due to its chemical composition and the health beneficial properties that rise from its composition. This review is a detailed analytical picture of the current state of knowledge currently available regarding the Hippophaë plant, providing an overview of the qualities of sea buckthorn. This article summarizes data on sea buckthorn’s nutritional value, health beneficial properties, and its applications.

Wide Spectrum of Active Compounds in Sea Buckthorn (Hippophae rhamnoides) for Disease Prevention and Food Production

Growing demand for value-added products and functional foods is encouraging manufacturers to consider new additives that can enrich their products and help combat lifestyle diseases. The healthy properties of sea buckthorn have been recognized for centuries. This plant has a high content of bioactive compounds, including antioxidants, phytosterols, essential fatty acids, and amino acids, as well as vitamins C, K, and E. It also has a low content of sugar and a wide spectrum of volatiles, which contribute to its unique aroma. Sea buckthorn shows antimicrobial and antiviral properties, and is a potential nutraceutical or cosmeceutical. It was proven to help treat cardiovascular disease, tumors, and diabetes, as well as gastrointestinal and skin problems. The numerous health benefits of sea buckthorn make it a good candidate for incorporation into novel food products.

HrCYP90B1 modulating brassinosteroid biosynthesis in sea buckthorn (Hippophae rhamnoides L.) against fruit fly (Rhagoletis batava obseuriosa Kol.) infection

Sea buckthorn is an important ecological and economic tree species, and its berries have been severely damaged by sea buckthorn fruit fly, Rhagoletis batava obseuriosa Kol. (Diptera: Tephritidae) (RBO). Brassinosteroid (BR) is widely involved in stress tolerance of plant. However, limited knowledge exists regarding the molecular mechanisms underlying insect resistance. Here, we found that BR content was much higher in sea buckthorn fruits with RBO infection than non-infection, and the damage rates of fruit with BR treatment were significantly lower than that of non-treatment. It indicated that BR could enhance RBO resistance in sea buckthorn. Several BR biosynthesis-related HrCYPs genes (CYP85A1/85A2/90A1/90B1/90C1/90D1/92A6/724B/734A1) were obtained and identified based on transcriptome analysis, of which the most up-regulated gene in fruits was HrCYP90B1 under RBO and mechanical damage. Overexpression of HrCYP90B1 in Arabidopsis thaliana showed BR and salicylic acid (SA) content was significantly increased, and the substrate campesterol (CR) of HrCYP90B1 content decreased. Further studies revealed that silencing HrCYP90B1 by virus-induced gene silencing resulted in decrease of BR, SA and defense-related enzymes contents, and increase of CR content. Silencing HrCYP90B1 also caused suppression of SA and activation of jasmonic acid pathways, enabling enhanced RBO susceptibility and more damage of fruits. Taken together, we obtained evidence that HrCYP90B1 was a positive regulator in RBO resistance improvement in sea buckthorn, which will provide comprehensive insights into the tree defense system of sea buckthorn to pest infection.

Antimicrobial effects in oral microenvironments by a novel herbal toothpaste

Objective

This clinical study compared the antibacterial effects after brushing with a novel herbal toothpaste incorporating zinc [test] to a control fluoride toothpaste on anaerobic organisms, gram-negative bacteria and malodor bacteria of dental plaque, tongue scrapings and cheek surfaces.

Methods

This double-blind, two-cell study enrolled 44 adults [age range 19–63 years]. Subjects completed a 1-week washout and provided baseline oral samples i.e. dental plaque, tongue and cheek scrapings for microbiological analysis. Diluted samples for microbiological analyses were plated on agar to enumerate anaerobic organisms, gram-negative bacteria and malodor bacteria representing functional groups of organisms. Subjects were randomized to brush their teeth with either the test or control with the first brushing conducted under supervision in the dental clinic. Post-treatment samples were collected 12 h after 21 day hygiene with assigned toothpaste. After providing these samples, subjects brushed in the dental clinic with additional samples collected 4 h after brushing. Statistical analyses were conducted separately for each organism collected from each oral niche by t-test for within-treatment assessments and analysis of covariance (ANCOVA) for between-treatment comparisons.

Results

Treatment groups demonstrated no significant differences at baseline for anaerobic organisms, gram-negative bacteria and malodor bacteria in any oral niche (p > 0.05). The test demonstrated reductions between 42 and 68% for anaerobic bacteria in oral niches, 12 h after brushing with reductions increasing to 46–80%, 4 h after brushing. Similarly, the test demonstrated reductions between 49 and 61% for gram-negative bacteria of oral niches that increased to 54–69% at the 4 h post-brushing evaluation. Reductions in malodor organisms of 22–42% were noted 12 h after brushing that increased to 60–72%, 4 h after brushing.

Conclusions

In comparison to control, brushing with a novel herbal toothpaste demonstrated significant reductions in functional bacterial groups from distinct oral niches 12 h after brushing with additional microbial reductions 4 h after brushing.

Current herbal medicine as an alternative treatment in dentistry: In vitro, in vivo and clinical studies

Since the time that human population comprehended the importance of general health maintenance and the burden of disease, there has been a search for healing properties in the natural environment. Herbal medicine is the use of plants with medical properties for prevention and treatment of conditions that can affect general health. Recently, a growing interest has been observed toward the use of traditional herbal medicine alongside synthetic modern drugs. Around 80% of the population, especially in developing countries relies on it for healthcare. Oral healthcare is considered a major part of general health. According to the world health organization (WHO), oral health is considered an important part of general health and quality of life. The utilization of natural medications for the management of pathologic oro-dental conditions can be a logical alternative to pharmaceutical methods due to their availability, low costs, and lower side effects. The current literature review aimed at exploration of the variety and extent of herbal products application in oral health maintenance including different fields of oral healthcare such as dental caries, periodontal maintenance, microbial infections, oral cancers, and inflammatory conditions.

Potential of sea buckthorn-based ingredients for the food and feed industry – a review

Abstract

Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products. One of the most interesting options is that sea buckthorn contains high concentrations of vitamin C, carotenoids, tocopherols, and other bioactive compounds, in addition to the unique lipid profile in the berry pulp, seed, and peel. This review summarizes the state-of-the-art of potential applications of sea buckthorn within the food and feed industry based on previously described applications. Products such as cheese, yoghurt or beverages already benefit from its application. Moreover, using sea buckthorn in feed products also derives into higher quality final products (e.g. meat quality, egg quality). Poultry, pig, and fish farming have been studied for that purpose. Despite all the accumulated articles depicted in the present review, the use of this fruit in food product formulation is nowadays scarce. New options for food product development with sea buckthorn are herein discussed.

Graphical abstract

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

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.

Advanced Research on the Antioxidant Activity and Mechanism of Polyphenols from Hippophae Species-A Review

Oxidation is a normal consequence of metabolism in biological organisms. The result is the formation of detrimental reactive oxygen species (ROS) and reactive nitrogen species (RNS). A large number of studies have shown that polyphenolic compounds have good antioxidant properties. Hippophae species plants have high polyphenolic content and are widely used in food, medicinal, or the cosmetic field. The main polyphenols in Hippophae species are flavonoids, phenolic acids and tannins, which have multiple effects. However, there is a limited number of studies on polyphenols in Hippophae species plants. This review systematically summarizes the polyphenols compounds and antioxidant activity of Hippophae species plants, and it is noteworthy that the main mechanisms of the polyphenols of Hippophae with antioxidant activity have been summarized as follows: regulating enzyme activity, affect the antioxidant reaction of cells, and others. This review provides useful information for the further study and application of Hippophae species polyphenols and their antioxidant activity.

The bioactive components as well as the nutritional and health effects of sea buckthorn

Sea buckthorn (SB), also named sea berry, Hippophae rhamnoides L. or Elaeagnus rhamnoides L., has been used in daily life for centuries with kinds of purposes ranging from a beverage with a pleasant taste and flavor, to an agent for treatment of many disorders and diseases. SB is well known more than just a fruit. So far, a unique mixture of bioactive components was elucidated in SB including flavonoids, phenolic acids, proanthocyanidins, carotenoids, fatty acids, triterpenoids, vitamins and phytosterols, which implied the great medicinal worth of this seaberry. Both in vitro and in vivo experiments, ranged from cell lines to animals as well as a few in patients and healthy volunteers, indicated that SB possessed various biological activities including anti-inflammatory and immunomodulatory effects, antioxidant properties, anti-cancer activities, hepato-protection, cardiovascular-protection, neuroprotection, radioprotection, skin protection effect as well as the protective effect against some eye and gastrointestinal sickness. Furthermore, the toxicological results revealed neither the fruits, nor the seeds of SB were toxic. The present review summarizes the unique profile of the chemical compounds, the nutritional and health effects as well as the toxicological properties of SB, which lay the foundation for practical applications of SB in treatment of human diseases.

Sea buckthorn (SB), also named sea berry, has been used in daily life for centuries with kinds of purposes ranging from a beverage with a pleasant taste and flavor, to an agent for treatment of many disorders and diseases.