Sea Buckthorn: A Multipurpose Medicinal Plant from Upper Himalayas

Abstract

Sea buckthorn (Hippophae spp. L.) is an ecologically and economically important plant. It is commonly known as Shaji in Chinese; Duindoorn in Dutch; Sanddorn in German; Olivello Spinoso in Italian; Oblepicha in Russian; Tyrni in Finnish; Espino de Mar, Falso Espino, Espino Amarillo in Spanish; Havtorn in Swedish. Sea buckthorn belongs to the family Elaegnaceae comprising six species, namely, H. rhamnoides L.; H. salicifolia D. Don; H. tibetana Schlecht; H. neurocarpa S.W. Lin et T. N. He; H. gyantsensis (Rousi) Lian and H. goniocarpa Lian are naturally distributed over the arid, semi-arid and high mountainous ecosystems of Europe and Asia including China, Mongolia, India, Nepal, Pakistan, Russia, Great Britain, France, Denmark, Netherlands, Germany, Poland, Finland, Sweden and Norway. Every part of the plant, namely, fruit, leaf, twig, root and thorn has been traditionally used as medicine, nutritional supplement, fuel and fence. Therefore, sea buckthorn is popularly known as ‘Wonder Plant’, “Ladakh Gold”, “Golden Bush” or “Gold Mine”. The medicinal value of sea buckthorn was recorded as early as the eighth century in the Tibetan medicinal classic rGyud Bzi. Recent research has supported and extended the traditional usages of the plant for nutraceutical and medicinal values. Sea buckthorn fruits are among the most nutritious of all berries. Fruit is rich in organic acids, amino acids, essential fatty acids, phytosterol, flavonoids, vitamins and mineral elements. Sea buckthorn seed is a source of valuable oil characterized by high oleic acid content and one to one ratio of omega-3 and omega-6 fatty acids. Sea buckthorn leaf is also a rich source of proteins. It serves as a valuable ingredient in animal feed; as a therapeutic agent against viral infection and other ailments; and it can also be used as a source of unconventional protein for human food.