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J Agric Food Chem. 2006 Sep 20;54(19):7364-9.

Absorption of flavonols derived from sea buckthorn (Hippophaƫ rhamnoides L.) and their effect on emerging risk factors for cardiovascular disease in humans.

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Department of Biochemistry and Food Chemistry, University of Turku, FI-20014 Turku, Finland.


Sea buckthorn (Hippophaƫ rhamnoides L.) is a rich source of flavonols, especially isorhamnetin. Most prospective cohort studies have indicated some degree of inverse association between flavonoid intake and coronary heart disease. Animal and human studies suggest that sea buckthorn flavonoids may scavenge free radicals, lower blood viscosity, and enhance cardiac function. The effects of flavonol aglycones derived from sea buckthorn on the risk factors of cardiovascular disease as well as their absorption were studied in humans. The flavonols, ingested with oatmeal porridge, did not have a significant effect on the levels of oxidized low-density lipoprotein, C-reactive protein, and homocysteine, on the plasma antioxidant potential, or on the paraoxonase activity. Flavonols at two dosages in oatmeal porridge were rapidly absorbed, and a relatively small amount of sea buckthorn oil added to the porridge seemed to have increased the bioavailability of sea buckthorn flavonols consumed at the higher dose.

[Indexed for MEDLINE]

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