The present study focused on the development of gel-based capsules from sodium alginate and different berries fresh juice: chokeberry, sea buckthorn, and blueberry. Obtained through extrusion method, the macrocapsules were added into yoghurt, a well-known and consumed dairy product. In order to establish the changes that can occur into the food product, the samples were tested during 7, respectively 15 days storage in refrigeration conditions. According to the results, the antioxidant activity increased during storage and gels can represent a good option for bioactive substances’ encapsulation. Sensorial analysis performed indicated that consumers are open to consuming yoghurt berries capsules and, according to the results observed into scientific literature, they no longer rejected the product due to bitterness and sourness of sea buckthorn or aronia.

Due to the content of biologically active substances, sea buckthorn (Hippophae rhamnoides L.) is of growing interest to scientists, the food industry, pharmaceuticals, cosmetology and consumers. The aim of this study is to investigate the correlation between the chemical composition (Carotenoid content (CC), Ascorbic acid content (AAC), Total dry matters (TDM), Titratable acidity (TA), pH, Organic acids (OA)) and the Antibacterial effect (AA) (Diameter of the inhibition zone in mm of Bacillus pumilus) of four species of sea buckthorn (Clara, Dora, Cora, Mara), cultivated in the Republic of Moldova. The sea buckthorn species tested was found to have a different Carotenoid content (1.79±0.43 … 48.92±0.61 mg/100g), Ascorbic acid content (74.36±0.60 … 373.38±2.29 mg/100g), Organic acids (malic acid 5.8±0.02 ... 13.4±0.01 mg/100g, citric acid 0.08±0.00 ... 0.32±0.01 mg/100g, succinic acid 0.03±0.00 ... 1.1±0.00 mg/100g), Total dry matters (16.71±0.05 … 24.54±0.09 %), Total acidity (2.15±0.05 ... 8.76±0.00 %), and pH value (2.73±0.02 ... 3.00±0.07). The microbial activity of sea buckthorn, evaluated by the diameter of the inhibition zone, constituted for Bacillus pumilus (3.70…15.91mm/g-1 for whole sea buckthorn fruits and respectively 13.33…26.67 mm/g-1 for sea buckthorn puree).

Cardiovascular diseases are a broadly understood concept focusing on vascular and heart dys-function. Lack of physical exercise, type 2 diabetes, obesity, hypertension, dyslipidemia, throm-boembolism, kidney, and lung diseases all contribute to the development of heart and blood vessel dysfunction. Although effective and important, traditional treatment with diuretics, statins, beta–blockers, calcium inhibitors, ACE inhibitors, and anti–platelet drugs remain a second–line treatment after dietary intervention and lifestyle changes. Scientists worldwide are still looking for an herbal product that would be quite effective and free from side effects, either taken together or before the standard pharmacological intervention. Such herbal–originated medication therapy may include Morus alba L. (white mulberry), Elaeagnus rhamnoides (L.) A. Nelson (sea–buckthorn), Allium sativum L. (garlic), Convallaria majalis L. (lily of the valley), Leonurus cardiaca L. (mother-wort), and Crataegus spp. (hawthorn). Valuable herbal raw materials include leaves, fruits, seeds, and even thorns. This short review focuses on six herbs that can constitute an interesting and po-tential therapeutic option in the management of cardiovascular disorders.

The purpose of this work was to investigate whether two-months supplementation with 100% sea buckthorn juice (SBJ) would modify blood lipids, LDL subfractions and other markers of cardiovascular risk in hypercholesterolemic women. A group of 28 hypercholesterolemic non-medicated adult women with a mean age of 50.58 ± 5.76 years consumed 50 mL of 100% SBJ daily for two-months. We observed a significant reduction of body weight (BW; p < 0.05), body mass index (BMI; p < 0.05), body fat mass (BFM; p < 0.001) and visceral fat area (VFA; p < 0.001), on the contrary, a significant increase of skeletal muscle mass (SMM; p < 0.05) and fat-free mass (FFM; p < 0.05). Supplementation with 100% SBJ significantly increased the level of high-density lipoprotein (HDL; p < 0.05), reduced the level of low-density lipoprotein (LDL; p < 0.05), atherogenic LDL subfractions (LDL3–7; p < 0.05) and improved LDL/HDL ratio (p < 0.001). After the SBJ consumption, significant reduction of C-reactive protein (CRP; p < 0.001), orosomucoid (ORM; p < 0.001) and interleukin 6 (IL-6; p < 0.05) were found. In conclusion, consumption of SBJ showed an indication of beneficial effects on cardiovascular risk factors in hypercholesterolemic women.