Sea buckthorn for future foods: bioactive mechanisms, synthetic biology, and precision delivery systems.
- 2026-04
- Food research international (Ottawa, Ont.) 229
- PubMed: 41763752
- DOI: 10.1016/j.foodres.2026.118364
Study Design
- Type
- Review
Sea buckthorn (Hippophae rhamnoides) is a multifunctional plant rich in bioactive compounds, exhibiting antioxidant, anti-inflammatory, cardioprotective, and metabolic regulatory properties. With increasing interests in natural health-promoting ingredients, sea buckthorn has emerged as a promising candidate for functional and personalized foods. This review provides a comprehensive synthesis of recent advances in the identification and understanding of mechanisms of sea buckthorn's bioactive constituents, including flavonoids, carotenoids, fatty acids, vitamins, and polysaccharides, along with their molecular actions through oxidative, inflammatory, and gut microbiota pathways. We emphasize the integration of synthetic biology approaches, such as CRISPR/Cas9-mediated metabolic engineering and precision fermentation, for enhancing the yield and functionality of key phytochemicals. Additionally, we highlight recent innovations in nanotechnology-based nutrient delivery systems, encapsulation, and mucoadhesive platforms designed to address the low bioavailability and poor palatability of sea buckthorn extracts. Finally, we discuss the opportunities and challenges in developing sea buckthorn into next-generation smart foods, including taste masking strategies, biotransformation, and personalized nutrition applications. By bridging traditional medicinal knowledge with modern biotechnological and food engineering, this review outlines a forward-looking framework for the large-scale application of sea buckthorn in future food systems.