100% Natural Himalayan Sea Buckthorn Pulp Pure Superfood for Immunity, Skin & Daily Wellness

Himalayan Berri Sea Buckthorn Juice (500ml)
100% Natural Ayurvedic Superfruit Tonic for Skin, Immunity & Daily Wellness

Himalayan Berri Sea Buckthorn Juice is crafted from pure Himalayan Sea Buckthorn berries (Hippophae rhamnoides) — known as the "Golden Superfruit" — hand-harvested from high-altitude regions and cold-processed to retain maximum nutrition. No added sugar, no artificial colours, no preservatives.

Key Benefits

• Rich in Omega 3, 6, 7 & 9 fatty acids
• High in natural Vitamin C and antioxidants
• Supports glowing skin and healthy hair
• Boosts immunity naturally
• Aids digestion and metabolism
• Enhances daily energy and vitality

How to Use
Mix 10–20ml of juice with 200–250ml of water. Consume once or twice daily, preferably on an empty stomach in the morning, or as advised by your healthcare practitioner.

Storage
Store in a cool, dry place away from direct sunlight. Refrigerate after opening and consume within 30 days.

Sea Buckthorn Juice

Vitamin C: among the highest of any fruit Published analysis puts vitamin C in sea buckthorn berries at roughly 400 mg per 100 g. A review in Food Research International (Bal et al., 2010) reported an average of 695 mg per 100 g — about 12 times that of oranges, which carry around 53 mg per 100 g.

Omega 3, 6, 7 and 9 — from two different parts of one berry

Sea buckthorn is unusual in storing oil in its pulp as well as its seed, and the two profiles are nothing alike. GC-MS profiling published in PLOS ONE (2012) found pulp oil running 32–42% palmitoleic acid (omega-7), while seed oil measured 33–36% linoleic acid (omega-6) and 30–36% alpha-linolenic acid (omega-3), with oleic acid (omega-9) at a combined 17–20% and palmitoleic acid under 4%.

Why whole-berry pressing matters

Omega-7 lives in the pulp, not the seed. Reported figures place palmitoleic acid at 12–39% of pulp and peel oil, and 9–31% of whole-berry oil, while calling it practically absent from seed oil. Press only the seed and you lose the omega-7 entirely.

Juice, not concentrate A processing study found that pressing berries into juice cost only about 5–11% of total ascorbic acid, while reducing that juice to concentrate destroyed roughly 50% of it. That single figure is the strongest argument for a not-from-concentrate product.

Refrigerate after opening The same study measured an 11–12% drop in ascorbic acid over 7 days of cold storage at 6°C. Keep it chilled and finish the bottle.