Structured evidence table for Sea Buckthorn Lipids Meta-Analysis, generated from 2 reusable source documents in the Migaku knowledge base.
| topic | claim | evidence level | citation | source |
|---|---|---|---|---|
| Sea Buckthorn Lipids Meta-Analysis | Review approach: This review covers studies on fatty acid composition, minor bioactive compounds, antioxidant and anti-inflammatory activities, lipid metabolism-related effects, and the valorization of processing by-products, with evidence primarily derived from in vitro and in vivo studies. | 3 | Jiang X (2026) | From Nutritional Profile to Circular Bioeconomy: A Review of Sea Buckthorn Oil and By-Product Valorization. |
| Sea Buckthorn Lipids Meta-Analysis | However, current evidence is largely based on experimental studies, and further research is needed to clarify the mechanisms of action, bioavailability, dose-response relationships, and clinical efficacy. | 3 | Jiang X (2026) | From Nutritional Profile to Circular Bioeconomy: A Review of Sea Buckthorn Oil and By-Product Valorization. |
| Sea Buckthorn Lipids Meta-Analysis | Background This review summarizes the current knowledge on the composition, bioactive constituents, health-related effects, and by-product utilization of sea buckthorn ( Hippophaë rhamnoides L.) seed and pulp oils. | 3 | Jiang X (2026) | From Nutritional Profile to Circular Bioeconomy: A Review of Sea Buckthorn Oil and By-Product Valorization. |
| Sea Buckthorn Lipids Meta-Analysis | Previous 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 (;;). | 4 | Yan Tingcai (2026) | Effect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis |
| Sea Buckthorn Lipids Meta-Analysis | TPSC, 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. | 4 | Yan Tingcai (2026) | Effect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis |
| Sea Buckthorn Lipids Meta-Analysis | The relative content of esters decreased to 10.87%, while the relative content of alcohols increased to 40.56% from 12.89% after fermentation. | 4 | Yan Tingcai (2026) | Effect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis |
| Sea Buckthorn Lipids Meta-Analysis | Hippophae 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. | 4 | Yan Tingcai (2026) | Effect of Lactiplantibacillus plantarum -mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis |
Source documents