Organic sea buckthorn powder

Organic sea buckthorn

Sea buckthorn is also known as the “lemon of the north” because the small berries are packed with vitamin C. They also contain other vitamins, minerals, and secondary plant compounds with antioxidant effects. This has earned the sea buckthorn berry a reputation as a local superfood. It was allegedly already used in the time of Genghis Khan as a remedy for wounds and as a tonic. The fruit is not very palatable raw because it has an extremely distinctive, tart, spicy flavor and is highly acidic. We use organic sea buckthorn powder in our BERTRAND meal drinks because its wide range of ingredients—vitamins, secondary plant compounds, and antioxidants—makes it particularly suitable for aligning the nutrient content of our products with the Nutrient Reference Values (NRV).

How is our sea buckthorn powder made?

Botanically speaking, “Hippophae rhamnoides” is the name of the sea buckthorn shrub, which belongs to the oil-bearing plants. Other names include dune thorn, lagoon thorn, thorny buckthorn, coral berry thorn, sand berry, and willow thorn. Although it creates a spectacular display in autumn, it is not easy to handle. As its name suggests, it is covered in sharp thorns. This means that getting from berry to powder involves a relatively difficult step: harvesting. But let’s start with cultivation.

1. CULTIVATION

   The sea buckthorn shrub thrives in sandy, nitrogen-poor soil. With its broadly spreading root system, it helps stabilize the soil, which is why it is highly valued along the coasts. This robust shrub can grow up to 5 meters tall and spreads without regard for neighboring plants, both underground and above ground. Its name derives, on the one hand, from its preferred habitat, sandy soil, and on the other, from the fact that it is covered in sharp thorns. In April, the shrub produces rather inconspicuous yellow flowers, from which spectacularly bright orange berries develop between August and October.

   THE SOIL HAS TO BE RIGHT

2. HARVESTING

   Mechanical harvesting of the fruit, which sits on the branches like beads, is not possible. Since picking the individual berries is also impractical because of the sharp thorns, another manual method became established: Entire branches, including the berries, are cut from the shrubs. The exact harvesting time is very important, as unripe berries are extremely sour and slightly astringent. Overripe fruit is no longer fit to eat. After being cut, the branches move on to the next processing stage.

   WE HARVEST BRANCHES

3. FLASH-FREEZING

   The entire branches, including the fruit, are deep-frozen in liquid nitrogen at minus 110 degrees Celsius. The rapid flash-freezing process preserves the berries’ valuable nutrients almost completely. The frozen berries can then be easily shaken off the branches using a machine.

   COLD PRESERVES THE VITAMINS

4. CRYOGENIC GRINDING

   Cryogenic grinding refers to the ultrafine grinding of substances at extremely low temperatures (Greek “kryos” = frost, ice). Cryogenic grinding is primarily used when grinding at room temperature would cause problems. This is the case with sea buckthorn berries due to their relatively high oil content. And since the berries are already flash-frozen during harvesting, this cold-grinding process is particularly well suited for producing sea buckthorn powder.

   GROUND AT LOW TEMPERATURES

5. VACUUM PACKAGING

   After the berries are ground and the sea buckthorn powder is dried, the intensely orange-colored powder, with its rich, spicy flavor, is vacuum-packed. The air is extracted from the outer packaging. Since oxidation caused by exposure to oxygen can no longer occur, the product stays fresh longer and its vital nutrients are preserved. This is how the organic sea buckthorn powder arrives at our home packed full of valuable nutrients.

   NO OXYGEN

But why sea buckthorn?

The sea buckthorn berry is best known for its immense vitamin C content. Just 100 grams of berries contain six times the daily recommended dose of vitamin C. But it would do this small fruit an injustice to limit its importance to vitamin C alone. It also contains many other important nutrients and is, in fact, a true powerhouse of vital nutrients. Let’s take a look at its most important ingredients.
The fruit’s high value is certainly due in part to its high vitamin C content, which is far higher than that of lemons, oranges, peppers, blackcurrants, or kiwis. The DGE (German Nutrition Society) recommends around 100 mg per day. Orthomolecular medicine, founded by Linus Pauling (1901–1994, a chemist and two-time Nobel Prize winner), even advocates several times this amount. Also known as ascorbic acid, vitamin C supports the immune system, neutralizes free radicals as an antioxidant, promotes iron absorption, aids wound healing, and is involved in many metabolic processes.

Cryogenic milling

By shock-freezing and processing at very low temperatures, we can preserve and protect the nutrients it contains as effectively as possible.

Additional nutrients

Vitamin B complex

The sea buckthorn fruit contains the B vitamins B1 (thiamine), B2 (riboflavin), and B6 (pyridoxine). The B vitamins are important for strengthening and maintaining the function of our nerve and muscle tissue. They are involved in protein, hormone, and fat metabolism and support the immune system. They also promote the production of neurotransmitters for our nervous system. They are therefore often referred to as “nerve vitamins.”

Vitamin E

Vitamin E (tocopherols) is known as a powerful antioxidant. It inhibits inflammatory processes and supports the immune system. This fat-soluble vitamin protects plant-based fats from becoming rancid.

Beta-carotene

Beta-carotene is a precursor to vitamin A (retinol). The body can produce vitamin A from plant-based carotenoids. A little fat in the meal supports this process. Vitamin A is important for vision, growth, reproduction, skin and hair, and the immune system.

Vitamin K

Although the human gut bacteria can also produce vitamin K (phylloquinone), it has not yet been sufficiently studied to what extent this contributes to meeting the body’s needs. Therefore, a daily intake of approximately 70 mg is recommended (estimated value). Vitamin K plays a role in blood clotting and bone strength.

Potassium

Just as vitamin C stands out among the vitamins, potassium stands out among the minerals, leading the list at 133 mg per 100 grams of fruit. Potassium regulates the body’s water balance and is involved in the transmission of nerve signals.

Other minerals and trace elements

Iron for oxygen supply, magnesium for muscles and the hormonal system, manganese to activate enzymes, and several other minerals and trace elements round out this fruit into a nutrient-rich powerhouse.

Secondary plant compounds

Secondary plant compounds are the color, fragrance, and flavor compounds of a plant. In nature, they generally serve to ward off predators and protect the plant from environmental damage. We now know that they also benefit the human body. Many secondary plant compounds are attributed with antioxidant effects.
Sea buckthorn berries contain plenty of quercetin, for example, a yellow natural pigment. It contributes to the fruit’s bright color. The pigment is attributed with gut-friendly and antiallergic effects. The carotenoid zeaxanthin, which is also present, is associated with eye health. However, sea buckthorn berries provide many more of these compounds.

Fatty acids

The tiny seeds and the skin of the berry contain valuable fatty acids, especially linoleic acid and alpha-linolenic acid. The seeds contain 20 percent oil, while the fruit pulp still contains 5 percent. The fat content ensures that the fat-soluble vitamins E and K can be readily absorbed by the body.