Berries from the sea buckthorn have been in use since the time of Ghengis Khan -- and they could form the basis of the next big breakthrough in heart health. In fact, clinical trials and scientific studies during the 20th century confirm the medicinal and nutritional value of sea buckthorn.
Juice extracted from the sea buckthorn using current extraction methods is of very low quality, but scientists in India have developed a highly efficient technique to extract large quantities of cholesterol-lowering compounds from the fruit, which would dramatically increase its usefulness. Two companies have shown interest in the process.
Research published in SCI's Journal of the Science of Food reports that the implementation of a new extraction process would retain more than 40 percent of polyphenols -- the beneficial chemicals also found in red wine.
Additionally, 50 percent of flavonoids and 70 percent of vitamin C are present in the pulp of the berries when extracted with the new methodology.
Antioxidants in the sea buckthorn berries help prevent what is commonly known as "bad cholesterol" -- also known as LDL cholesterol -- oxidation. When LDL cholesterol is oxidized, it sticks to the lining of blood vessels.
The new extraction method would retain a very large percentage of polyphenols and flavonoids, helping to make the juice even more effective for this purpose.
The team that made the discovery on the new sea buckthorn juice extraction process is confident that this technology they have uncovered has great potential, with a leading doctor from the team saying "No previous report has shown efficiency matching ours."