The efficacy and effects of sea buckthorn fruit and how to eat

Sea buckthorn is a perennial shrub fruit tree that is resistant to dry cold and salinity, barren and vigorous. The fruit is known as sea buckthorn fruit, also known as vinegar willow fruit, sour thorn fruit, is a small berry, sea buckthorn fruit has high nutritional value and good medicinal effects, can be eaten directly, also can be processed into sea buckthorn juice, sea buckthorn vinegar, sea buckthorn jam and other food to eat.

Prevent and cure cardiovascular diseases

The total flavonoids extracted from sea buckthorn fruit and sea buckthorn leaves are a group of compounds containing seven kinds of flavonoids. The total flavonoids of sea buckthorn can relieve angina pectoris and improve cardiac function and ischemic ECG, which is related to the total flavonoids' effects of increasing coronary blood flow, increasing myocardial nutrient blood flow, reducing myocardial oxygen consumption and controlling platelet aggregation. Total flavonoids of sea buckthorn have strengthening effects on cardiac function, enhance myocardial contractility, improve myocardial diastolic function, have obvious counteracting effects on myocardial ischemia caused by the posterior pituitary gland, and can significantly reduce the area of myocardial infarction caused by coronary artery obstruction.

Prevention and treatment of stomach diseases

Sea buckthorn has the effect of treating digestive system diseases, including gastric disease, duodenal ulcer, gastritis, indigestion, etc. The sea buckthorn seed oil in sea buckthorn has a good healing effect on gastric ulcer, and the β-sitosterol-β-D-glucoside it contains can effectively protect the gastric mucosa, inhibit gastric acid secretion, can reduce the damage of gastric mucosa, which is an effective ingredient for treating gastric ulcer, and also can be anti-inflammatory and muscle-generating. Promote tissue regeneration and ulcer healing.

Anti-aging

Superoxide dismutase, the active ingredient in sea buckthorn, can enhance the immune system and regulate immune cells while scavenging free radicals in the body, which is an immunomodulator that can effectively improve the body's ability to resist disease and delay aging.

Anti-cancer

The anti-cancer effect of sea buckthorn is not only caused by the immune system and other pathways, but also can directly inhibit the action of cancer cells and block the carcinogenic factors. Sea buckthorn fruit juice diluted to a drinkable concentration can block N-nitroso synthesis and has a blocking and protective effect on carcinogenic N-dimethylnitrosamine. Sea buckthorn flavonoids contain coumarins, isocoumarins, furanocoumarins, bitter lignans and polyphenols, and 5-hydroxytryptamine, all of which have a comprehensive anticancer effect.

Nutritional value of sea buckthorn fruit

The vitamin C content of sea buckthorn fruit is much higher than that of fresh dates and kiwifruit, and is known as a natural vitamin treasure trove. In addition to vitamin C, vitamin B1, vitamin B2, vitamin B12, vitamin E, vitamin K compounds, and vitamin P are all present in large quantities in sea buckthorn. And in addition to vitamin components, sea buckthorn is also rich in protein, fat, sugar and salt components.

The medicinal value of sea buckthorn berry

Sea buckthorn fruit has high medicinal value, which is effective in activating blood circulation and dispersing blood stasis, resolving phlegm and relieving chest, generating body fluid and quenching thirst, strengthening spleen and stomach, clearing heat and stopping diarrhea, and it is effective in treating many diseases.

How to eat sea buckthorn fruit

Sea buckthorn juice

Sea buckthorn fruit can be processed into sea buckthorn juice for drinking, which requires fresh, fully ripe and juicy fruit, which is cleaned mechanically or manually and then pressed with a screw press. The juice can be extracted without sterilization and refrigerated after adding 0.04% of sodium benzoate by mass.

Sea buckthorn jam

Choose fresh sea buckthorn fruit with eight or nine maturity and good quality as raw material, wash it with water, peel the skin and remove the seeds, leave the pulp, add filtered sugar water (50kg of sugar, 16.5kg of water) for every 50kg of pulp juice, first pour half of the sugar water into the pot and boil, then add the pulp and boil for 20 minutes, when the pulp is cooked until transparent, add the remaining sugar water and continue to boil for 25 minutes to half an hour, until the jam is solidified. When the content reaches 68% or more, it is ready to be canned and sealed, sterilized in steam or boiling water at 100°C for 5 to 20 minutes, and then refrigerated. The jam with orange-yellow pulp, transparent and shiny, uniform pulp, no sugar crystals and stalk and other debris, and sea buckthorn aroma is qualified.

Sea buckthorn vinegar

Wash 15kg of fresh sea buckthorn fruit into the jar, add 22.5kg of dacquoise and stir well, ferment at room temperature of 20°C for 15 days, then mix 175kg of bran into the fermented fruit and mix well with the crusher, ferment for the second time, the fermentation temperature should not exceed 40°C, in order to avoid the high temperature, the jar can be poured once a day, about ten days after the fermentation is finished. The finished product of sea buckthorn vinegar is brownish yellow, slightly turbid, with aromatic smell and sour and bitter taste.