Omega-7 refers primarily to palmitoleic acid, a monounsaturated fatty acid with a structure that sets it apart from most plant-derived lipids. While omega-3 and omega-6 fatty acids are widespread in plant metabolism and essential for seed development and energy storage, palmitoleic acid is not. Biochemically, it reflects a fatty acid synthesis pattern that plants generally don’t bother with. From an evolutionary perspective, there was simply no pressure to maintain it. As a result, it is usually present only in trace amounts—or not at all—in plant oils. 

What the name ‘palmitoleic acid’ refers to 

The name palmitoleic acid can create confusion, as it seems to imply a connection to palm oil. In reality, the name describes chemical structure, not botanical origin.

The “palmit-” part refers to palmitic acid, a saturated 16-carbon fatty acid first isolated in the 19th century from palm oil (from palma, Latin for palm). The “-oleic” part comes from oleic acid, a well-known monounsaturated fatty acid, derived from oleum, Latin for oil. Palmitoleic acid is essentially the monounsaturated version of palmitic acid: the same 16-carbon backbone, with one double bond added. The name reflects this structural relationship, not the source of the molecule.

Sea buckthorn pulp oil as a natural omega-7 source

Sea buckthorn differs from most oil-bearing plants in that oil is present not only in the seeds but also in the berry pulp and peel. It is this pulp oil that contains high levels of palmitoleic acid. Studies consistently show that omega-7 can account for roughly 20–45% of the total fatty acids in sea buckthorn pulp oil—an exceptionally high proportion by plant standards.

Interestingly, the seed oil of the same berry has a completely different profile. There, omega-6 linoleic acid and omega-3 alpha-linolenic acid dominate, while omega-7 appears only in negligible amounts. In other words, a single berry produces two chemically distinct oils with very different fatty acid compositions.

Beyond sea buckthorn, palmitoleic acid is found in only a few plant oils, most notably macadamia nut oil, where levels are typically lower. Animal sources include certain fish oils, dairy fat, and human sebum, where palmitoleic acid is a natural component of the skin’s lipid barrier.

Why omega-7 attracts scientific and cosmetic interest 

Palmitoleic acid is not foreign to the human body. It is naturally present in the lipids of the skin and mucous membranes, where it contributes to barrier function, moisture retention, and tissue flexibility. This biochemical familiarity helps explain why sea buckthorn pulp oil has attracted particular attention in cosmetic and skin science.

The lipid profile of sea buckthorn pulp oil resembles the composition of human skin lipids more closely than most plant oils. From a chemical standpoint, this makes it unusually compatible with the skin’s own lipid systems. As a result, sea buckthorn pulp oil is frequently studied and used in formulations aimed at supporting dry, sensitive, or environmentally stressed skin.

Crucially, the oil does not act through a single isolated compound. Palmitoleic acid is present alongside carotenoids, tocopherols, and other lipophilic compounds, forming a stable and chemically diverse system. This complexity is precisely what makes the oil interesting: it supports the skin’s natural balance rather than forcing a targeted, aggressive response.

What role does palmitoleic acid play for the plant itself?

In plants, fatty acid composition reflects metabolic strategy rather than chance. Most species rely on omega-6 and omega-3 fatty acids because these meet their fundamental needs for growth, reproduction, and membrane structure. Palmitoleic acid does not provide an essential function that other fatty acids cannot already cover. That is why most plants never evolved to produce it in meaningful quantities.

Sea buckthorn is different because of where and how it grows. It thrives in environments marked by strong sunlight, wind, cold, drought, and poor soils. In such settings, protecting the berry against environmental stress is critical. Within the pulp oil and outer tissues of the fruit, palmitoleic acid appears to function as part of an additional lipid-based protective layer. Together with other lipids and carotenoids, it helps create a hydrophobic, oxidation-resistant environment in the outer berry tissues.

This is particularly relevant under conditions of high UV exposure, drying winds, and large temperature fluctuations. In northern or otherwise challenging environments—where the growing season is short and stress factors are intense—the chemical profile of the berries shifts accordingly. Sea buckthorn responds by adjusting its lipid and antioxidant composition.

Omega-7 does not define sea buckthorn as a species. But it helps sea buckthorn remain sea buckthorn where conditions are unforgiving. Its presence is less about nutritional fashion and more about ecological chemistry shaped by stress, adaptation, and survival.

• Fatima, T., Snyder, C. L., Schroeder, W. R., Cram, D., Datla, R., & Wishart, D. (2012). Fatty acid composition of developing sea buckthorn (Hippophae rhamnoides L.) berry and oil. Journal of the Science of Food and Agriculture, 92(10), 1984–1990.
• Yang, B., & Kallio, H. (2002). Composition and physiological effects of sea buckthorn (Hippophae rhamnoides) lipids. Trends in Food Science & Technology, 13(5–6), 160–167.
• Zielińska, A., & Nowak, I. (2017). Abundance of active ingredients in sea-buckthorn oil. Lipids in Health and Disease, 16, 95.

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Understanding how sea buckthorn berries ripen begins with observing their early developmental stages. Each berry goes through a complex process that starts in spring, long before the fruit is even visible, and this directly affects not only the final quality and usability of the berries, but also the overall yield.

Sea buckthorn is a dioecious plant, meaning male and female flowers grow on separate bushes. Flowering typically begins in early May as nature awakens from winter. The blossoms are tiny and modest — not showy or scented — because pollination relies on wind, not insects.

Instead of attracting pollinators, the flowers are shaped for maximum aerodynamics, opening only when weather conditions favour effective pollen dispersal. A dry and warm May supports good pollination, with male plants effectively sending pollen to female flowers. Cold or rainy weather, on the other hand, can disrupt this delicate phase and lead to lower fruit yields in autumn.

June: The First Signs of Fruit

Once pollinated, the ovary of the female flower begins to develop into a berry. At first, the fruitlets are minuscule and hidden, even to experienced eyes. But during June, they start to enlarge as cell division and differentiation get underway forming the seed, flesh, and outer skin of the future berry.

At this stage, the plant is especially sensitive. Adequate soil moisture and stable temperatures are crucial. A sudden drought or late frost can significantly affect the number, size, and viability of the berries. If the weather cooperates, fruit development accelerates, though berries remain green and modest for now. Biochemically, however, they’re already preparing for the next stage.

July–August: Nutrient Accumulation

In mid- to late summer, the internal ripening process gains speed. The plant starts concentrating key bioactive compounds in the fruit, including vitamin C, polyphenols, plant oils, and carotenoids (like beta-carotene and lutein). Carotenoids are what give ripe sea buckthorn berries their deep orange hue.

At the same time, oil begins accumulating in the berry pulp and seeds — especially valuable unsaturated fatty acids. These compounds aren’t just nutritionally important; they also influence the berry’s ability to stay fresh. More oil means less water loss, which helps the berries retain firmness and resist shriveling.

But oils can be sensitive to oxidation. That’s where nature has another safeguard: sea buckthorn also contains powerful antioxidants like vitamin E (tocopherols) and polyphenols, which help prevent rancidity and preserve flavour and aroma, even in frozen storage. Thanks to this natural balance, oil-rich berries are also more freeze-tolerant, as their cell structures stay more intact. All of this makes sea buckthorn a very storage-friendly fruit especially when quick-frozen right after harvest.

Late August–September: Colour and Flavour

As the nights get cooler and days shorter, the plant receives a natural cue to finish ripening. Carotenoid levels rise sharply, turning the berries from pale yellow to deep orange. At the same time, texture softens as the berries take in more water becoming juicier, plumper, and more elastic.

The flavour also evolves. Initially sour and astringent, the berry becomes slightly more mellow as organic acids decline and oil levels increase. Sugar content may rise a little, but overall sweetness remains low even in ripe berries. The result is a classic sea buckthorn profile which is tangy, intense, and aromatic.

When Is the Right Time to Harvest?

In Estonia, our sea buckthorn harvest typically spans early September to mid-October, depending on the variety and weather conditions. But harvest timing isn’t random, it’s a strategic decision that shapes the berries’ composition, taste, and processing suitability.

Optimal Ripeness:

• Peak vitamin and oil levels
• Suitable texture for processing
• Stability for transport and storage

Harvest Timing Depends on the End Product

• Vitamin C–Rich Products (e.g. powders, freeze-dried berries): Picked in late August or early September, when vitamin C levels are at their peak. At this point, texture is still firm and oil levels are lower. Overripe berries may lose some of their ascorbic acid content.
• Table Berries and Juice Production: Harvested at full ripeness when flavour is more balanced (less sharp acidity), and berry structure is strong enough to keep its appearance. A slightly soft, but not mushy texture is ideal for processing and freezing. Typically mid to late September.
• Oil-Rich Berries: Collected as late as possible, mostly in October, to capture the highest levels of oil and carotenoids. These berries are best suited for oil production and extracts.

At Dago Seaberry, we specialise in late harvest. We wait for the berries to fully mature so they reach their highest oil content, most complex flavour profile, and longest storage life. Every year, we assess the conditions and make harvest decisions based on a combination of factors: berry development, weather trends, product demand, and optimal nutrient balance.

Sources:

• EFSA (2012). Scientific opinion on the re-evaluation of lutein (E 161b) as a food additive. EFSA Journal, 10(2), 1505.
• Beveridge, T., Li, T. S. C., Oomah, B. D., & Smith, A. (1999). Sea buckthorn products: Manufacture and composition. Journal of Agricultural and Food Chemistry, 47(9), 3480–3488.
• Li, T. S. C., & Schroeder, W. R. (1996). Sea buckthorn (Hippophaë rhamnoides L.): A multipurpose plant. HortTechnology, 6(4), 370–380.
• Szczepanek, M., Ligocki, M., & Stuper-Szablewska, K. (2020). Impact of environmental conditions on pollination and yield of sea buckthorn. Environmental and Experimental Biology, 18, 115–121.
• Ruan, Y. L., et al. (2017). Sugar input, metabolism, and signaling mediated by invertase. Molecular Plant, 3(5), 942–955.
• Yang, B., et al. (2009). Health-promoting properties of sea buckthorn juice. Journal of the Science of Food and Agriculture, 89(1), 119–126.

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Sea buckthorn (Hippophae rhamnoides L.) is best known for its vibrant orange berries, but its leaves also hold remarkable health-supporting properties. Rich in polyphenols, flavonoids, minerals, and antioxidants, these leaves have long been used in traditional medicine and are now gaining attention in natural cosmetics and dietary supplements. They’re also easy to use at home.

Traditional Use and Folk Medicine

The medicinal use of sea buckthorn leaves dates back centuries. In Tibetan and Mongolian medicine, the plant was used to restore balance and strengthen the body. The Tibetan pharmacopoeia lists sea buckthorn as supporting digestion, circulation, and skin. Leaf decoctions were traditionally combined with herbs like licorice or turmeric to aid liver and spleen function.

In traditional Chinese medicine, sea buckthorn leaves were believed to restore “vital energy” and help recovery from illness, especially in cases of coughs or colds. In Siberia, hot infusions of the leaves were used to strengthen immunity, reduce fever, and relieve colds. Due to their tannin content, leaves were also used to ease digestive issues like diarrhea. Ground leaf paste was applied to wounds to promote healing and reduce inflammation.

Central Asian nomads used leaf compresses to treat skin irritations and minor wounds. In the 20th century, Soviet scientists included sea buckthorn leaves in adaptogen studies, investigating their ability to enhance the body’s resistance to stress.

Chemical Composition

Sea buckthorn leaves contain a wide range of bioactive compounds:

• Flavonoids (e.g., quercetin, kaempferol, isorhamnetin): Powerful antioxidants that support cellular health and vascular function.
• Tannins and catechins: Aid digestion and exhibit antimicrobial activity.
• Vitamins C and E: Present in smaller amounts than in the berries, but help strengthen immune function and reduce oxidative stress.
• Minerals: Potassium, magnesium, calcium, iron, and others support metabolism and electrolyte balance.
• Fatty acids and phytosterols: Present in trace amounts, they help reduce inflammation and support skin health.

Modern Research and Therapeutic Potential

Scientific studies have shown promising effects:

• Antioxidant protection: Leaf extracts can neutralize free radicals and reduce cellular damage.
• Blood sugar regulation: Animal studies suggest extracts may lower glucose levels and improve insulin sensitivity.
• Liver support: Extracts help normalize liver enzyme levels and reduce oxidative stress.
• Antimicrobial & antiviral action: Some extracts inhibit the growth of certain bacteria and viruses.
• Vascular health: Flavonoids help maintain blood vessel elasticity and circulation.

Contemporary Uses

Today, sea buckthorn leaves are used in various forms:

• Herbal tea & infusions: Mild grassy flavor similar to green tea. Pairs well with mint, lemon balm, or rosehip.
• Powders and capsules: Standardized extracts for immune, metabolic, and stress support.
• Cosmetics: Used in products for sensitive or tired skin due to their soothing, balancing properties.
• Animal feed: Used as a supplement to improve animal health naturally.

How to Use Sea Buckthorn Leaves at Home?

1. Herbal Tea
   Steep 1–2 teaspoons of dried leaves (or a small handful of fresh leaves) in 250 ml of hot water (90–95°C) for 10–15 minutes. Add ginger, honey, or lemon zest to taste.
2. Skin or Hair Rinse
   Boil 2 tablespoons of dried leaves in 500 ml of water for 15 minutes. Cool and use as a rinse or apply with a compress to the skin.
3. Powder for Smoothies or Capsules
   Finely grind dried leaves and mix into smoothies, porridge, or fill capsules for daily use.

Gentle on the Stomach

Sea buckthorn leaf tea is suitable for those with acid sensitivity or gastritis. Unlike the berries and their juice, which are rich in organic acids and potentially irritating to sensitive stomachs, leaf tea is gentler. It does not cause acid irritation or aggravate symptoms related to ulcers or reflux. Studies suggest the bioactive compounds in the leaves, such as flavonoids and phenolic acids, may actually soothe the digestive tract and reduce inflammation.

Sustainability

Sea buckthorn leaves are a natural by-product of berry harvesting. Using them reduces agricultural waste and supports a circular production model, adding value to the whole plant and minimizing environmental impact. For farmers, leaf valorization can create additional income streams through tea or extract production. Sea buckthorn leaves can also be composted or used as biodegradable mulch.

By making full use of the plant, we reduce waste and enhance the cultural and ecological value of sea buckthorn. This hardy nitrogen-fixing shrub also prevents soil erosion, making it an ally in sustainable agriculture.

References:

• Geetha, S., et al. (2002). Journal of Ethnopharmacology, 79(3), 373–378.
• Guliyev, V. G., et al. (2004). Phytotherapy Research, 18(7), 553–556.
• Li, T. S. C., & Beveridge, T. (Eds.). (2003). Sea Buckthorn: Production and Utilization. NRC Press.
• Saggu, S., et al. (2007). Food and Chemical Toxicology, 45(4), 609–617.
• Suryakumar, G., & Gupta, A. (2011). Journal of Ethnopharmacology, 138(2), 268–278.
• Upadhyay, N. K., et al. (2010). Evidence-Based Complementary and Alternative Medicine, 7(3), 375–381.

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Sea buckthorn berries are packed with vitamins and antioxidants, and have a fresh, distinctive flavor. But the true value of sea buckthorn lies in something very delicate: its natural potency is easily lost through excessive mechanical or thermal processing. Whether you’re making juice, jam, or any other product from these berries, it’s crucial to understand how — and why — heat impacts their quality.

The berries contain an impressive blend of vitamins, minerals, antioxidants, and essential fatty acids:

• Vitamins E and A – support skin and mucosal health
• Omega fatty acids, especially omega-7 (palmitoleic acid), which is rare in plant-based foods
• Flavonoids, carotenoids, and polyphenols – natural antioxidants that protect cells
• Organic acids, like ascorbic, citric, and malic acids, which give the berries their intense tartness
• Aromatic compounds that give sea buckthorn its unmistakable scent

What Happens When Sea Buckthorn Is Excessively Heated?

Sea buckthorn contains a wide range of heat-sensitive compounds, including vitamin C, carotenoids, and essential oils. These begin to degrade at elevated temperatures, especially above 70–80 °C (158–176 °F).

For example, vitamin C (ascorbic acid) is one of the most heat-sensitive nutrients. Studies show that its levels start to drop noticeably at 60–70 °C (140–158 °F), and when the berries are boiled or pasteurized above 85 °C (185 °F), up to 90% of the vitamin C may be lost. This breakdown occurs because heat disrupts the molecular structure of ascorbic acid, rendering it biologically inactive. So, even if the end product still tastes tangy, it may no longer contain beneficial amounts of vitamin C.

Carotenoids (the pigments responsible for sea buckthorn’s vivid color) also become unstable and oxidize when exposed to high heat. As a result, the product often turns a dull, beige-orange or even brown, with reduced antioxidant power.

Heat also affects the natural oils within the berry. When sea buckthorn is heated, the cell structure breaks down, causing the internal oils — which are normally retained in tiny droplets within intact cells — to be released and rise to the surface. Once exposed to air, these oils oxidize, leading to a more bitter taste and less fresh aroma. This is why cooked sea buckthorn products often have an “oilier” appearance and may smell less appealing.

Furthermore, heat causes the loss of aromatic compounds, leaving behind a flat or even unpleasant smell that is far removed from the wild, fresh aroma of raw berries.

Why Overheated Sea Buckthorn No Longer Tastes Like the Fresh Berry?

The sweet-tart flavor of fresh sea buckthorn is the result of delicate natural compounds that are very sensitive to heat. When processed at high temperatures, several things happen:

• Natural sugars may caramelize
• Organic acids degrade
• Cellular oils are released and oxidized

Together, these changes disrupt the berry’s original flavor balance and reduce its characteristic aroma.

Moreover, fatty acids, especially monounsaturated ones like omega-7, are highly susceptible to heat and oxygen. During heating, lipid oxidation occurs, which:

• Causes a rancid or bitter taste
• Destroys beneficial compounds like tocopherols and carotenoids
• Can lead to the formation of unwanted secondary compounds

As a result, cooked sea buckthorn products often have a flat, slightly rancid, and unbalanced flavor that bears little resemblance to the juicy, vibrant taste of the fresh fruit.

How to Preserve Sea Buckthorn’s Best Qualities

The true value of sea buckthorn can only be preserved through careful and gentle handling. If you have the freezer space, the best way to store sea buckthorn is by deep-freezing the berries. This allows you to take out exactly the amount you need, exactly when you need it — whether to make fresh juice, blend a smoothie, or enjoy a handful as a healthy snack.

To retain the berry’s nutritional and sensory value in cases where pasteurization is needed, lower-temperature processing is key. For example, short-term heat treatment at around 70–75 °C (158–167 °F) can help preserve much of the vitamin content and flavor. This way it is possible to get a product which:

• Tastes remarkably close to the fresh berry
• Retains a naturally bright, orange-golden color
• Does not overly separate or develop excessive oiliness
• Maintains a clean, vibrant aroma

Vacuum drying or freeze-drying methods are also a great option to help retain quality.

• Beveridge, T., Li, T. S. C., Oomah, B. D., & Smith, A. 1999. Sea buckthorn products: Manufacture and composition. Journal of Food Science, 64(5): 719–722.
• Munyaka, A. W., Makule, E. E., Oey, I., & van der Linden, G. 2010. Thermal degradation of vitamin C and antioxidant capacity in vegetables and fruits: A review. Food Research International, 43(7): 1814–1822.
• Saini, R. K., Nile, S. H., & Park, S. W. 2015. Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities. Food Research International, 76: 735–750.

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First documented in China during the Tang Dynasty for its remarkable pharmacological properties, sea buckthorn (Hippophae rhamnoides) has gained popularity in recent decades as a “super berry” in the Western world. Once a little-known wild fruit, sea buckthorn now grows widely beyond its native habitat, including in Western Europe and North America. Increased interest in sea buckthorn benefits has led to growing scientific exploration and broader use in food, wellness, and research contexts.

For centuries, people in Central and Southeast Asia have highly valued sea buckthorn as a bioresource. They have used every part of the plant in traditional medicine, as food, fuel, and animal fodder. The plant’s Latin name, Hippophae, comes from hippo (meaning “horse”) and phaos (meaning “shine”). This name originates from ancient Greece, where sea buckthorn leaves and branches were fed to livestock, leading to healthier animals with shiny coats—especially horses.

Beyond its traditional use in China and Mongolia, sea buckthorn has played a significant role in Russia and the Himalayan region. Traditional practices have used sea buckthorn to address various ailments, including skin conditions, jaundice, asthma, digestive disorders, and rheumatic diseases. In Europe, manufacturers and herbalists have also incorporated the berries into herbal preparations, health foods, and natural skincare products.

Sea Buckthorn. Hippophae rhamnoides.

Sea Buckthorn Benefits and Chemical Composition

In recent decades, the chemical properties of sea buckthorn have been extensively studied. Scientific findings confirm its benefits both as a medicinal plant and as a rich source of nutrients. Sea buckthorn contains approximately 200 bioactive compounds, including flavonoids, fatty acids, organic acids, vitamins (A, E, K, C, B1, and B2), amino acids, and essential macroelements.

Sea buckthorn has proven antioxidant, antibacterial, and anti-inflammatory properties, making it a valuable natural remedy for various health conditions. The plant supports cardiovascular health by helping to lower cholesterol and triglyceride levels, preventing blood clot formation, and reducing oxidative stress. It also has neuroprotective effects, promoting nervous system balance and the production of nerve growth factors.

Additionally, sea buckthorn exhibits antiviral properties and may inhibit tumor cell growth while reducing inflammation, particularly in cases of sepsis. Preliminary studies suggest potential antidepressant and respiratory-supporting effects. For individuals with diabetes, sea buckthorn may improve insulin sensitivity and help stabilize blood sugar levels.

Applications of Sea Buckthorn in Various Sectors

• Dietary Supplements and Functional Foods – Sea buckthorn oil, juice, and extracts are widely used in nutrition. The oil is particularly rich in omega-3, -6, -7, and -9 fatty acids, which are essential for healthy cellular function. Sea buckthorn leaves also provide health benefits, containing high levels of polyphenols, flavonoids, vitamins, and minerals, making them ideal for tea production.
• Cosmetics and Dermatology – Sea buckthorn oil is valued for its moisturizing and regenerative properties. It helps alleviate eczema, psoriasis, and skin irritations, promotes wound healing, and protects the skin from environmental damage.
• Medical Preparations – In both traditional and modern medicine, sea buckthorn is used for treating burns and ulcers. Its oil strengthens mucous membranes and reduces inflammation, making it a popular remedy for oral and throat health.
• Pharmacological Research – The bioactive compounds in sea buckthorn are increasingly studied for their role in cancer prevention and treatment. Research indicates that its flavonoids, carotenoids, and polyphenols may inhibit tumor cell growth, induce programmed cell death (apoptosis), and reduce oxidative stress, which is closely linked to cancer development.

Sea Buckthorn and the Environment

Sea buckthorn is an environmentally friendly and low-maintenance plant species that thrives in various soil and climatic conditions. One key reason for its resilience is its ability to collaborate with its surrounding ecosystem. The plant’s root system forms a symbiotic relationship with nitrogen-fixing bacteria, which naturally enrich the soil and enhance its fertility.

Additionally, its strong and complex root structure makes it an excellent choice for water and soil conservation in eroded areas. Since plants themselves lack the biochemical mechanisms required for nitrogen fixation (only bacteria possess this ability), this partnership is crucial for sea buckthorn’s adaptation and survival in challenging environments.

Humans also benefit from this natural synergy. In China, for example, sea buckthorn has been used to effectively combat soil erosion and water loss while improving land rehabilitation, as it thrives in degraded soils. Sea buckthorn plantations have also contributed to rural economies by supporting value-added industries. In Canada, the plant has proven valuable in creating wildlife habitats, protective buffer zones, erosion control, and restoring soil at former mining sites.

Along the northern European coast and the British Isles, sea buckthorn is used for stabilizing shorelines. In the Breskens region of the Netherlands, it grows abundantly on sandy coastal dike areas, serving as an essential natural barrier for soil protection.

Sea buckthorn growing in Breskens, The Netherlands. 2022.

Nutritional Powerhouse in a Single Berry

In today’s world of endless choices, more and more people are returning to healthier eating, outdoor activities, and natural ingredients. The demand for health products continues to grow. The fast pace of modern life and daily responsibilities lead many to seek support from nature. People often prefer convenient and accessible solutions that fit today’s needs. Sea buckthorn has found its place in this context.

Historically, the rich nutritional profile of sea buckthorn berries may have been particularly significant for people. Since the berries ripen in autumn and often remain on the plant throughout the winter, they would have served as a vital source of vitamins during a time when other alternatives were scarce.

Snowy seaberries in Hiiumaa, Estonia. December 2023.

Sea buckthorn is a multifaceted resource. Its value extends beyond food and health products. Thanks to its unique chemical composition, broad range of uses, and environmental importance, sea buckthorn contributes to both human well-being and ecological balance. Furthermore, it supports sustainable agriculture by enhancing soil fertility and helping to prevent erosion. Due to its versatility, sea buckthorn is widely used in the food, medical, and cosmetic industries. As interest grows, its significance as a natural resource continues to increase.

Sources:

• Dubey, Roshan Kumar, Satyam Shukla, Vaishnavi Shukla, Sumit Singh. 2024. Sea buckthorn: A potential dietary supplement with multifaceted therapeutic activities. Intelligent Pharmacy 2: 681–687
• Li, Thomas S., Ryan W. Schroeder. 1996. Sea Buckthorn (Hippophae rhamnoides L.): A Multipurpose Plant. Horticultural Technology. 6(4): 370-380.
• Skalski, Olas B, Ulanowska K. 2018. The Anticancer Activity of Sea Buckthorn [Elaeagnus rhamnoides (L.) A. Nelson]. Front Pharmacol. 15(9): 232.
• Suryakumar, Geetha, Asheesh Gupta. 2011. Medicinal and therapeutic potential of Sea buckthorn (Hippophae rhamnoides L.). Journal of Ethnopharmacology. 138(2): 268-78.
• Tredici, Peter Del. 1995. A Nitrogen Fixation: The Story of the Frankia Symbiosis. Arnoldia. 55(4): 26–31.

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