To make unforgettable cookies with sea buckthorn, we suggest using pine nut flour. This flour is a very useful product with the pleasant taste and aroma of pine nuts. It is suitable for healthy, sports, and dietary nutrition and is ideally combined with the specific taste of sea buckthorn.
Sea buckthorn cookies with cedar flour will have a bold flavor and rich aroma of pine nuts. Of course, in the recipe, pine nut flour can be replaced with any other nut flour, you will get no less delicious cookies, but with a different flavor.
The pulp of sea buckthorn fruits contains up to 8% fatty oil (in seeds - up to 12%), vitamin cocktail - provitamin A, C (10 times more than in citrus fruits - for which the berry received the nickname "northern lemon"), beta-carotene, B2, B6, hematopoietic folic acid (vitamin B9) E, K, bioactive substance lycopene, some anthocyanins, ballast substances that can improve digestion – and this is far from the whole list.
Funny scientific fact.
An international group of scientists recently isolated the joy hormone serotonin from sea buckthorn fruits, which is involved in the regulation of vascular tone, motor activity, blood clotting processes, as well as giving analgesic and relaxing effects to the nervous system. Serotonin deficiency in the brain leads to depressive states and severe forms of migraine. It was this problem that scientists managed to solve by developing a "happy" bread with the addition of sea buckthorn serotonin.
Scientists expect that its use can help people overcome depression and melancholy. In India and Japan some companies are planning to start producing antidepressant baked products with sea buckthorn berries soon.
No wonder sea buckthorn is often called “the queen of berries”. According to its vitamin composition, it is ahead of all other medicinal plants. Sea buckthorn oil contains all the useful substances in a concentrated form. Just a few spoons of sea buckthorn oil a day – and you won't need any multivitamin complexes!
Brief history.
Sea buckthorn has been known since ancient times. Most of all it was grown on the territory of modern Siberia and Europe. It was also appreciated in ancient Greece.
In Kievan Rus, currently Ukraine, sea buckthorn oil was considered an indispensable remedy for all ailments. Sea buckthorn was also held in high esteem by Asian peoples. Ancient Tibetan doctors in their manuscripts mention the healing oil of sea buckthorn. Pollen of this plant was also found at geological excavations in Scandinavia.
The Middle Ages is a period when all doctors practically forgot about sea buckthorn since much medical knowledge was lost. Sea buckthorn oil was not produced, and the shrubs themselves were mercilessly destroyed, considering them a useless plant.
But today, in the XXI century, the ancestors' knowledge about the beneficial properties of sea buckthorn has been fully restored and we are happy to enjoy the taste of this unique berry.
Sea buckthorn has been famous for its healing properties since ancient times. Because of the bright orange berries, it has many names: "Orange Queen", "Sunny berry", "Golden Tree", and due to the light pineapple flavor, the berry is called "Siberian pineapple".
Many mistakenly think that only sea buckthorn berries have healing properties, but this is far from the case. Sea buckthorn is a truly unique plant – each of its parts is a kind of medicine for any serious illness or ailment.
In this article, we will look at the healing properties of bark and leaves harvested from sea buckthorn bushes, as well as how to make delicious tea from them.
Many people have a question: why sea buckthorn berries are so oily? The answer is simple: this berry is greasy, as a very useful oil is made from it, hence these properties.
The main factors that affect the mineral and vitamin composition of sea buckthorn are:
During the autumn period, the maximum amount of minerals accumulate in berries in comparison, for example, with the August harvest. However, this rule is not universal, because there are more vitamins such as magnesium, potassium, and iron in fruits in autumn compared to summer, and less calcium, phosphorus, and sodium.
About sea buckthorn oil.
Sea buckthorn oil "Oleum Hippophaes" is an oil squeezed (cold pressed) from the berries of sea buckthorn. It can be also obtained in several other ways, by extraction of chemical solvents, maceration of dried pulp, and skin of sea buckthorn fruits using vegetable oils, for example, sunflower or olive. It is also obtained by extraction with liquefied carbon dioxide, centrifugation of sea buckthorn fruit juice, etc. But the best and the healthiest method is cold-pressing.
Sea buckthorn is a unique berry. It is loved or hated, but anyone who has tried her at least once will not be indifferent to her. It has a reputation for being unimaginably useful, with a piercingly sour taste of berries, about the "joys" of harvesting which many know firsthand.
But the most memorable feature of sea buckthorn is a complex, very specific, difficult-to-explain aroma, fruity, with a very characteristic oily and even slightly rancid aspect.
What is the secret of the unique aroma of sea buckthorn?
Oddly enough, there are quite a large number of scientific papers that tell about the research of the aroma of sea buckthorn. One of the first is an article by German scientists dated 1984. They have identified about 60 key components that determine the aroma of sea buckthorn.
Among the key odorants, several esters are noted, primarily ethylcaproate, which makes the main contribution to the formation of odor. In its pure form, this ester has a smell reminiscent of pineapple and green banana, which partly explains the common nickname of sea buckthorn "Siberian pineapple".
They also noted some strangeness - isoamyl acetate, the most common ester of isoamyl alcohol in nature, is completely absent in the aroma of sea buckthorn, although other esters of isoamyl spirit, as they say, are in the assortment. Esters of leaf alcohol, cis-3-hexenol are mentioned, they give the fragrance a green tint and herbiness.
In addition, they found a certain amount of terpenes (limonene, ocimene), free lower alcohols and phenols, carbonyl compounds, and carboxylic acids, which, apparently, give the smell of sea buckthorn a characteristic sourness and oiliness.
Omega-3 reduces the level of triglycerides in the human body - if you increase their concentration, the risk of heart attack increases. Omega-3 also helps to maintain weight.
Omega-6 enters the body only with food or with supplements, vitamin complexes. This acid is necessary for the full growth and development of children. It also supports the balance of cholesterol, the health of nails, skin, and hair, helps the body restore the menstrual cycle, alleviates the symptoms of PMS, and also has a good effect on the work of the reproductive system as a whole.
The main difference between Omega-7 and Omega-9 is that they belong to different groups of fatty acids. Omega-9 is a representative of monounsaturated acids, and Omega-7 refers to unsaturated fatty acids.
In addition, these omega acids are found in various products:
The difference between Omega-9 and Omega-7 also lies in their chemical structure and the effects they have on the human body.
How to properly consume Omega 7 and Omega 9?
The best way to maintain the right balance of Omega-7 and Omega9 intake is, first of all, to adhere to a general healthy diet that includes either fish or a small amount of additional vegetable oil per day, specifically sea buckthorn that contains not only high dose of Omega 7, but combination of all 4 omegas – 3-6-7 and 9!
The most popular source of Omega fatty acids is flax oil, in which these essential substances occupy more than half of the mass (up to 55%). In numbers, the benefits of linseed oil look impressive: to cover a person's daily need for Omega-3, only 1.9 g of linseed pomace (less than a teaspoon) is enough!
The second in the rating of Omega-3 content is Camelina (False flax) oil. Alpha-linolenic fatty acid occupies about 35% of its composition, linoleic acid is almost 2 times less, which makes this oil very useful for health.
Another natural oil containing Omega-3 in large quantities is pine (cedar) oil, the so-called "Cure for a hundred diseases" (so-called in Siberia oil from pine nuts). High nutritional value, numerous therapeutic properties, very harmonious and delicate taste have earned him great popularity and respect.
Where can Omega-7 be found?
The first thing that comes to mind when looking for an answer to this question is sea buckthorn. Sea buckthorn oil is the leader in Omega-7 content. Other few (and not so rich) sources of this acid are Australian macadamia nut, mink, seal and whale oil and other similar exotics.
Sea buckthorn oil goes well with any preparations, except those that contain high doses of vitamin E. The oil is excellent for combined use with preparations that improve the condition of the skin (for example, Omega-3, hyaluronic acid).
Sea buckthorn berries have become popular in the last decade due to their rich chemical composition. They are used in various spheres of life to help maintain and improve health. Unusual taste, smell, and appearance attract many fans of exotic. But why does sea buckthorn have such a unique vibrant color?
Sea buckthorn has a very specific taste. In ripe berries, it is sour with a little bitterness. Fruits nailed by freezing become sweetish-bitter. Some varieties have a bright sweetish note.
The scent of the fruit is a mixture of the freshness, sourness, and bitterness of a resinous tree. It has a quite acidic flavor. Many say that the scent of sea buckthorn is similar to the scent of a Siberian pine forest during a rainy season. Honestly, we don’t know why but the smell is definitely interesting.
Researchers from the University of Ulm (Germany) have collected data on exactly how ultraviolet radiation is reflected from the fruits and leaves of 97 plant species around the world. The study also included some berries from Siberia, including sea buckthorn.
The science team found that the colors of the berries of related species have nothing to do with this relationship, which means that their color is independent of the genetic relationship. Scientists write that the fruits are mainly eaten by mammals (primates), which better perceive colors from the green part of the spectrum. Birds that prefer bright berries, on the other hand, notice red and orange colors faster, which are easier to spot in green foliage, including sea buckthorn bushes.
