Seabuckthorn Leaf Benefits – Protective Effect of Polyphenols
Nutritional Value of Seabuckthorn Leaves
Seabuckthorn leaf has many benefits and protective effects on human body due to a large amount of Polyphenols found in this plant. Solberry Seabuckthorn herbal leaf tea is a treasure that is grown on the Canadian prairies. It is handpicked by Canadian growers in Brandon, Manitoba. No pesticides, herbicides or fertilisers are used – it is naturally grown and then processed (washed and dried) at the Food Development Centre in Portage la Prairie, Manitoba.
Seabuckthorn leaves are rich in protein, carotenoids, tocopherols (vitamin E), flavonoids, polyphenols and catechins. They are powerful antioxidants and micro nutrients that protect human body from oxidative stress.
Seabuckthorn leaf has anti-bacterial and anti-viral properties (Gupta et al.,2011). A recent study conducted at the Canadian Centre for Agri-Food Research in Health and Medicine in Winnipeg, Manitoba, Canada (CCARM) found that seabuckthorn leaf contains substantial amounts of antioxidants (polyphenols) higher than in oregano, hibiscus, parsley or green tea.
Leaves of seabuckthorn and their extracts possess high antioxidant activity dues large amount of polyphenols (Tolkachev and Sheichenko, 2006).
Adding seabuckthorn leaves to your food will increase nutritional value and may also extend its shelf-life. A recent study indicates that leaves of seabuckthorn have a variety of natural compounds. These compounds contribute to antimicrobial activity and useful as a food additives (recipe idea).
Protective Effect of Polyphenols in human body
Studies have shown that the polyphenols are able to penetrate tissues, particularly those in which they are metabolised such as intestine and liver.
Polyphenols in plants are generally involved in defence against ultraviolet radiation or aggression by pathogens. In the last decade, there has been much interest in the potential health benefits of dietary plant polyphenols as antioxidant. Epidemiological studies have repeatedly shown that the risk of chronic human diseases decreases with consumption of polyphenolic rich diet.
The phenolic groups in polyphenols can accept an electron and form relatively stable bound, therefore disrupting chain oxidation reactions in human body read more.
It is well established that polyphenol-rich foods and beverages may increase plasma antioxidant capacity. Consumption of antioxidants has been associated with reduced levels of oxidative damage to lymphocytic DNA. Similar observations have been made with polyphenol-rich food and beverages indicating the protective effects of polyphenols. There are increasing evidences that as antioxidants such as polyphenols may protect cell constituents against oxidative damage and, therefore, limit the risk of various degenerative diseases associated with oxidative stress.