Sea buckthorn (Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia, Europe and Canada. In order to use it in the best way for products of human nutrition, it is necessary to recognize its positive aspects and to eliminate the negative ones. The exceptional value of sea buckthorn can be seen in the presence of both lipophilic antioxidants (mainly carotenoids and tocopherols) and hydrophilic antioxidants (flavonoids, tannins, phenolic acids, ascorbic acid) in remarkably high quantities. Some of the main nutrients, especially lipids of advantageous fatty acid composition, contribute to nutritional benefits of sea buckthorn products for a consumer as well. This review article focuses, besides the above mentioned compounds and vitamins, also on other important components, such as sugars, sugar derivatives, fibre, organic acids, proteins, amino acids and mineral elements. The article also deals with the effects of sea buckthorn components on the course of non-enzymatic browning of food and in vivo glycation. In addition, sensory perception of sea buckthorn and its constituents from the consumeŕs point of view is discussed.

沙棘（沙棘L. ）是在亚洲，欧洲和加拿大广泛种植的有价值的多用途植物。为了以最佳方式将其用于人类营养产品，必须认识到其积极方面，并消除其消极方面。在大量存在亲脂性抗氧化剂（主要是类胡萝卜素和生育酚）和亲水性抗氧化剂（类黄酮，单宁，酚酸，抗坏血酸）的情况下，沙棘具有非凡的价值。一些主要营养素，特别是具有有利脂肪酸组成的脂质，也对消费者具有沙棘产品的营养益处。除上述化合物和维生素外​​，这篇评论文章还重点介绍其他重要成分，例如糖，糖衍生物，纤维，有机酸，蛋白质，氨基酸和矿物质元素。本文还讨论了沙棘成分对食物和食物的非酶褐变过程的影响。体内糖化。此外，从消费的角度讨论了沙棘及其成分的感官知觉。