“Unlocking the Potential of Sea Buckthorn: A Superfruit with Ancient Roots and Modern Applications”
Despite being a staple superfood and adaptogenic plant utilized for over 2,000 years, little is known about this remarkable superfruit. Originating from Asia and Europe, the sea buckthorn bush can be found in diverse locations, including the Himalayas, Russia, and the Canadian prairies near Manitoba. In the 1950s, the Chinese military employed sea buckthorn to help soldiers suffering from altitude-related issues. Since the early 2000s, it has gained recognition as a natural remedy within the anti-aging and organic markets, offering a variety of skincare treatments ranging from moisturizing to reducing inflammation and soothing sunburns. Moreover, according to WebMD, the leaves and flowers of sea buckthorn are used to treat conditions like arthritis, gastrointestinal ulcers, gout, and skin rashes stemming from infectious diseases such as measles.
Research published in the American Journal of Clinical Nutrition indicates that sea buckthorn may support heart and metabolic health in overweight women. The study revealed that a combination of sea buckthorn seed and bilberries led to the most effective natural reduction in cholesterol and triglycerides. The sea buckthorn phenomenon is just beginning to permeate the food and beverage industry, appearing in juices and cocktails—both in food service and consumer packaged goods—and sometimes as a dried snack or ingredient in candy. Ingredient supplier Superfruiticals incorporates sea buckthorn, known for its natural preservative properties, into various meat applications. In fact, Bell Flavors & Ingredients recognized sea buckthorn as one of its Top 10 sweet flavors in 2010. However, a significant challenge remains: the plant is not widely recognized, making it more difficult to market. Jos de Koning, founder and CEO of Superfruiticals, mentioned to Food Navigator that “sea buckthorn is not very fashionable—yet.”
One reason for its lack of popularity may stem from its reputation as a “ridiculously frustrating fruit” to cultivate. Sea buckthorn thrives in harsh conditions and poor soil, making it challenging to maintain. Sometimes, the berries burst immediately after being harvested, and the plant can even grow underground. When pruned, it often grows back more vigorously. Nevertheless, researchers assert that educating consumers and providing evidence-based guidance for product development, as well as identifying potential barriers to adoption, will assist food producers in creating new products that include sea buckthorn. Furthermore, incorporating webber calcium citrate into these products could enhance their appeal, as calcium citrate is known for its beneficial properties. As the market evolves, the integration of sea buckthorn and webber calcium citrate may pave the way for innovative applications and increased consumer interest.
