The Use Of Sea Buckthorn In Medicine

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

The golden berry is sea buckthorn. Part 2

Read the previous part of the article: Varieties and seedlings of sea buckthorn

Official domestic medicine recognized sea buckthorn oil in the early 70s of the last century. Moreover, during its production, the technology of the 17th century was precisely preserved - prolonged heating of sea buckthorn fruits with sunflower oil. In a short time, this drug has become very popular.

Today, a new technology for the production of sea buckthorn balsam has been developed, which allows almost completely preserving the natural healing components of this plant. This drug is a complex of substances specially created by nature, designed to accelerate the healing of affected tissues. The balm is unmatched in the treatment of moderate burns, including sunburn. The remedy is effective even for burns of the cornea of the eye, including severe chemical burns.

The drug promotes rapid healing of wounds, abrasions and other skin lesions. At the same time, a characteristic feature of the drug is the high quality of healing - the absence of any scars or scars at the site of the lesion, which makes it a very valuable cosmetic product.

In medicine, for the treatment of vitamin deficiency, sea buckthorn juice is used, less often - various tinctures and water infusions, syrups and oil. Other parts of the plant are also used in folk medicine. Rheumatism is treated with leaf poultices.

Sea buckthorn oil is of particular value, the content of which in fruit pulp reaches 8-9 percent. In the official pharmacopoeia, it is used to treat burns, bedsores, frostbite, senile cataracts, gastritis, diabetes, anemia, hypertension, various ulcers, atherosclerosis. For external diseases, the damaged skin area is cleaned, sea buckthorn oil is applied with a pipette, then a gauze bandage is applied. Dressings are changed every other day. When treating various ulcers, it is better to rinse them with a solution of penicillin before applying sea buckthorn oil. For stomach ulcers, oil is taken orally 1 teaspoon 2-3 times a day.

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At home, the sea buckthorn fruits, after squeezing the juice, crushing and drying, are infused in sunflower oil in a warm place for two weeks, filtered. In this case, an oily liquid is obtained with a high content of sunflower oil and a lower content of biologically active substances.

Higher quality sea buckthorn oil is easy to make yourself. For this purpose, the juice is first manually squeezed out of the berries. The remaining cake is dried in the oven at a temperature not exceeding 100 ° C, placing it in a sieve or on a grid covered with gauze. Oven-dried berries are high in oil. Dried cake is crushed using a coffee grinder. Then it is advisable to separate the seeds by sifting through a coarse sieve. A third of the crushed mass is placed in a glass or enamel dish, filled with an equal volume of refined sunflower oil and tightly closed with a lid.

Such a mixture is kept in a dark warm (50-60 ° C) place for 2-3 days, while stirring it at least twice a day. Then the oil is squeezed out of the cake and the next portion of the cake is poured into it, and the used one is poured with a fresh portion of the oil. Threefold extraction from three portions of cake is sufficient to obtain sea buckthorn oil of satisfactory quality. Sea buckthorn oil does not cause side effects.

In case of anemia and exhaustion, sea buckthorn fruits are used in food in any form. Leaves and young twigs are brewed and drunk like tea.

With sinusitis, sterile sea buckthorn oil is injected in 4-5 ml into the maxillary sinus.

With stomatitis, periodontitis and glossitis, tea is brewed with sea buckthorn leaves: 5 g of raw materials are poured with 1 glass of boiling water.

With spring conjunctivitis, radiation injury and eye burns, injuries and corneal ulcers, sea buckthorn oil helps as compresses.

Sea buckthorn is able to strengthen the walls of blood vessels and make them less permeable, improve tissue metabolism, it has an antioxidant effect (prevents tissue oxidation, and hence aging).

The chemical composition of the plant's parts is so rich that any pharmacist will burst into tears with envy. Sea buckthorn fruits are rich in vitamins - B ₁, B ₂, C, E, K, P; flavonoids, carotenoids, folic acid, choline, betaine, coumarins, phospholipids, fructose and glucose. And also malic, citric, coffee and tartaric acids, tannins; macro- and microelements (sodium, magnesium, silicon, iron, aluminum, calcium, lead, nickel, molybdenum, manganese, strontium).

A significant amount of serotonin is hidden in the bark of the branches, which has a beneficial effect on the central nervous system and inhibits the growth of malignant tumors. The leaves of the plant are rich in ascorbic, ursolic and oleanolic acids.

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How to prepare and preserve this irreplaceable berry?

I advise:

• sea buckthorn juice: pour the washed fruits with water (2 glasses of water per 1 kg of sea buckthorn, but you don't need to add water, then you get a concentrated juice), warm up to 80 ° C for an hour and squeeze, then pour the juice into bottles or jars and pasteurize;
• sea buckthorn with sugar: fill the jars with sea buckthorn (1 kg), sprinkle with sugar (400-500 g), put in a cold place for 6-8 hours, then add the jars with sea buckthorn with sugar and pasteurize at 85 ° C (half-liter jars - 15 minutes, liter - 20);
• frozen sea buckthorn (keeps all the properties fresh): rinse the berries, dry them and spread them in a thin layer in the freezer; when they have hardened, they can be folded into a bag and stored in the freezer;
• sea buckthorn jelly: rub fresh berries through a fine sieve, use a juicer to obtain juice, heat it to 70 ° C, add sugar (850 g per 1 liter of juice), stirring, bring to a boil and boil slightly over low heat; the finished jelly is poured into clean dry jars, covered with gauze and left to cool completely, after which it is covered with parchment paper and tied;
• sea buckthorn jam: the fruits are washed well, then poured with a boiling sugar solution (1.5 kg of sugar per 1 glass of water), let it brew for three hours. Then the syrup is separated from the fruit and boiled for some time on its own, after which the sea buckthorn berries are again poured over them and boiled for 10-15 minutes, and then poured into sterile jars and hermetically closed with lids.

Sea buckthorn has no equal in beauty, taste, and benefits. Not a single berry can surpass it in endurance, unpretentiousness, and maybe even in yield. For many millennia, nature drove sea buckthorn to the banks of rivers and lakes, to landslides and slopes, to sandy slopes of ravines and pebbles, even to mountains at a height of one and a half to two thousand meters. If we take into account all these conditions, then sea buckthorn should have disappeared from the face of the earth long ago. But she lives! We can only gratefully use the treasures of this garden queen.