Health Benefits of Raw vs. Roasted Sea Buckthorn Seeds: Antioxidants and More

Greg Howard
12th September, 2024

Health Benefits of Raw vs. Roasted Sea Buckthorn Seeds: Antioxidants and More

Image Source: Natural Science News, 2024

Key Findings

  • Researchers from the University of Lodz studied sea buckthorn seeds to identify compounds responsible for their health benefits
  • Serotonin and B-type proanthocyanidins were found to be dominant in certain fractions, contributing to antioxidant properties
  • Fraction g from roasted seeds showed the strongest antioxidant properties, mainly due to dihexoses and serotonin
Sea buckthorn (Hippophae rhamnoides L.) seeds are known for their rich bioactive compounds, which exhibit various beneficial biological properties, such as antioxidant and anticoagulant activities. Researchers from the University of Lodz conducted a study to identify the specific compounds responsible for these beneficial effects[1]. This study builds on previous findings that highlighted the antioxidant potential and anticoagulant activity of sea buckthorn seed extracts, both raw and roasted. The study involved fractionating the extracts from raw and roasted sea buckthorn seeds using C18 chromatography. The researchers then performed phytochemical analyses on three fractions (a, b, and c) from raw seeds and four fractions (d, e, f, and g) from roasted seeds. Several in vitro assays were conducted to determine the antioxidant and procoagulant/anticoagulant potential of these fractions. High-resolution mass spectrometry (HRMS) and UV spectra analyses revealed that serotonin is the dominant constituent in fractions c and f. These fractions also contained B-type proanthocyanidins, which are known for their antioxidant properties. Fractions b and e, on the other hand, were rich in glycosides of kaempferol, quercetin, and isorhamnetin. These compounds are well-documented for their health benefits, including anti-inflammatory and antioxidant activities[2][3]. The results of oxidative stress assays, which measured protein carbonylation, lipid peroxidation, and thiol groups oxidation, showed that fraction g (isolated from roasted seeds) demonstrated the strongest antioxidant properties. This fraction mainly contained dihexoses and serotonin, which are known to contribute to oxidative stress reduction. The findings from this study align with previous research indicating that seeds are a rich source of phenolic compounds and other specialized metabolites that offer significant health benefits[3][4]. For instance, phenolic compounds in blackberry, black raspberry, and blueberry seeds have shown strong antioxidant activities[2]. Similarly, seeds from various plants, including sea buckthorn, have been found to exhibit a wide range of biological activities, such as antioxidant, anti-inflammatory, and antibacterial properties[4]. By identifying the specific compounds responsible for the antioxidant and anticoagulant activities in sea buckthorn seeds, this study provides valuable insights into the potential health benefits of these seeds. The research also underscores the importance of specialized metabolites in seeds, which have been shown to play crucial roles in both plant defense and human health[3]. In conclusion, the study conducted by the University of Lodz advances our understanding of the bioactive compounds in sea buckthorn seeds and their health-promoting properties. The identification of key compounds like serotonin and various glycosides offers a promising avenue for developing functional foods and nutraceuticals that harness these benefits. This research not only supports previous findings on the health benefits of seed-derived compounds but also opens up new possibilities for their application in disease prevention and treatment.

HealthBiochemPlant Science

References

Main Study

1) Comparative phytochemical, antioxidant, and hemostatic studies of fractions from raw and roasted sea buckthorn seeds in vitro.

Published 11th September, 2024

https://doi.org/10.1038/s41598-024-72012-y

Related Studies

2) Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals.

https://doi.org/10.1016/j.foodchem.2015.10.107

3) Specialized phenolic compounds in seeds: structures, functions, and regulations.

https://doi.org/10.1016/j.plantsci.2020.110471

4) Selected Seeds as Sources of Bioactive Compounds with Diverse Biological Activities.

https://doi.org/10.3390/nu15010187


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