evidence table

Sea Buckthorn Blood Pressure Meta-Analysis Evidence Table

Structured evidence table for Sea Buckthorn Blood Pressure Meta-Analysis, generated from 1 reusable source document in the Migaku knowledge base.

topicclaimevidence levelcitationsource
Sea Buckthorn Blood Pressure Meta-AnalysisPrevious studies reported that lactic acid bacteria completely converted malic acid into lactic acid and significantly increased the total phenolic content, thereby enhancing the sensory qualities of sea buckthorn juice (;;).4Yan Tingcai (2026)Effect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis
Sea Buckthorn Blood Pressure Meta-AnalysisTPSC, on the other hand, increased from 3.81 ± 0.14 to 5.93 ± 0.09 mg/g in LPF sample, probably not only due to the conversion of small molecule carbohydrates into active polysaccharides or degradation from the pomace (), but could also reflect contributions from bacterial cell-wall polysaccharides or exopolysaccharides produced by L.during the fermenting process.4Yan Tingcai (2026)Effect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis
Sea Buckthorn Blood Pressure Meta-AnalysisThe relative content of esters decreased to 10.87%, while the relative content of alcohols increased to 40.56% from 12.89% after fermentation.4Yan Tingcai (2026)Effect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis
Sea Buckthorn Blood Pressure Meta-AnalysisHippophae rhamnoides Elaeagnaceae Ciesarová et al., 2020 Suomela et al., 2006 Liu et al., 2022 Sea buckthorn (L.) is deciduous perennial shrub of thefamily, native to the Eurasian continent.4Yan Tingcai (2026)Effect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis
topicSea Buckthorn Blood Pressure Meta-Analysis
claimPrevious studies reported that lactic acid bacteria completely converted malic acid into lactic acid and significantly increased the total phenolic content, thereby enhancing the sensory qualities of sea buckthorn juice (;;).
evidence level4
citationYan Tingcai (2026)
sourceEffect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis
topicSea Buckthorn Blood Pressure Meta-Analysis
claimTPSC, on the other hand, increased from 3.81 ± 0.14 to 5.93 ± 0.09 mg/g in LPF sample, probably not only due to the conversion of small molecule carbohydrates into active polysaccharides or degradation from the pomace (), but could also reflect contributions from bacterial cell-wall polysaccharides or exopolysaccharides produced by L.during the fermenting process.
evidence level4
citationYan Tingcai (2026)
sourceEffect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis
topicSea Buckthorn Blood Pressure Meta-Analysis
claimThe relative content of esters decreased to 10.87%, while the relative content of alcohols increased to 40.56% from 12.89% after fermentation.
evidence level4
citationYan Tingcai (2026)
sourceEffect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis
topicSea Buckthorn Blood Pressure Meta-Analysis
claimHippophae rhamnoides Elaeagnaceae Ciesarová et al., 2020 Suomela et al., 2006 Liu et al., 2022 Sea buckthorn (L.) is deciduous perennial shrub of thefamily, native to the Eurasian continent.
evidence level4
citationYan Tingcai (2026)
sourceEffect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis

Source documents

  1. Effect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis