Sea buckthorn fruits contain: organic acids – vinous, oxalate, succinic, malic, contain over 190 bioactive substances that can positively affect health. Among them are antioxidants, flavonoids, amino acids, as well as unsaturated fatty acids, micronutrients, potassium, iron, phosphorus, manganese, boron, calcium and silicon as well as vitamins A, C, D, E, K, P and those from group B and provitamins.
Sea buckthorn in terms of vitamin E content exceeds all berry plants, and for example, in terms of vitamin K content, it is ahead of black chokeberry, common rowan, Dog rose and black currant.
The serotonin alkaloid present in the sea buckthorn is considered to be the hormone of youth. Sea buckthorn may have a beneficial effect on the health of the digestive system and strengthen the circulatory system.
Lyophilisation is the manner of preserving food by drying it upon it is previously frozen with application of lowered pressure. Lyophilised food is dehydrated by removal of 70% to 96% of water which stops the development of microorganisms and significantly slows down the enzymatic processes, at the same time, allowing for maintenance of all properties of plants processed in this manner. The result of lyophilisation is light powder which can be solved in liquids or added to meals.