*Seabuckthorn Polyphenols: Characterization, Bioactivities and Associated Health Benefits DOI: http://dx.doi.org/10.5772/intechopen.98706*

It was used as a medicinal plant in Tibet as early as 900 AD. The references to the medicinal use of SB were found in the ancient Tibetan medicinal texts, including "the RGyud Bzi" (The Four Books of Pharmacopoeia) dated to the times of Tang Dynasty (618–907) AD. In Tibetan and Mongolian traditional medicines, SB berries were used in the treatment of cough, wound healing and burns, blood circulation and digestive system support (constipation, stomach burn). Sea buckthorn berries are listed in the *Chinese Pharmacopeia* as an ingredient for the treatment of cough and for improving blood circulation and digestion. In Russia and the Indian Himalayan region, SB is used in a wide variety of therapeutical applications such as the treatment of skin diseases, jaundice, asthma, gastro-intestinal treatment, as laxative and for the treatment of rheumatism. In Central Asia, local people use SB berries for treatment of hypertension, gastric ulcers and skin diseases [4]. Sea buckthorn berries are normally not consumed as fresh fruits. However, they have become popular in jams, beverages, candies, and juices. Juice from sea buckthorn berries is a common drink in many parts of Asia and Europe. The juice is rich in protein, vitamins C and E, as well as organic acids. The leaves, either fresh or dried, can be steeped to yield a nutritional tea. The leaves were used in ancient Greece as a fodder for horses to promote weight gain and a shiny coat. Sea buckthorn has been used for centuries in both Europe and Asia as food (tea, beverages, jams…) and for its pharmaceutical properties [5, 6]. Chinese Pharmacopeia recommends for officinal use in humans a dose of 3-10 g of SB berries per day (Editorial Committee of Chinese Pharmacopeia, 2010, p184–185, 2015 (Vol1)).
