Hagebutten der Wildrose: Bioaktive Inhaltsstoffe, traditionelle Trocknungstechniken und vielseitige Anwendungsmöglichkeiten in Ernährung und Naturheilkunde
Anna Schmidt
2026-05-28
4 Min. Lesezeit
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In den letzten Jahren lässt sich eine Renaissance des Interesses an Heil- und Nutzpflanzen beobachten, die über Jahrhunderte hinweg sowohl in der traditionellen Volksmedizin als auch in der täglichen Ernährung eine zentrale Rolle spielten, bevor sie durch moderne pharmazeutische Präparate und industriell verarbeitete Lebensmittel verdrängt wurden. Unter diesen in Vergessenheit geratenen, jedoch außerordentlich wertvollen Arten nimmt die Wildrose (*Rosa spp.*) eine besondere Stellung ein, deren Früchte – allgemein als Hagebutten bekannt – durch ein einzigartiges phytochemisches Profil gekennzeichnet sind. Wissenschaftliche Studien bestätigen, dass die darin enthaltenen Verbindungen multifunktionale gesundheitsfördernde Wirkungen entfalten, was sie zu einem zentralen Gegenstand intensiver Forschung im Kontext der Prävention von Zivilisationskrankheiten sowie der Unterstützung komplementärer Therapieansätze macht [1].
The fruit of the wild rose
In Poland there are more than 20 species of roses, which can be counted in the use group. Among them the most common species is the wild rose. It is found in meadows, on the outskirts of forests, in the copper, and on the roads. This well-known plant has been used for numerous medicinal and cosmetic purposes since antiquity.[1] Modern knowledge about wild roses is deepening every day, providing new information on the potential medicinal or nursing possibilities of the rose. Its popularity is due to its relatively easy cultivation and extensive pharmaceutical significance.
The wild rose has properties
It is a very good source of vitamin C. Its content in wild roses is 10 times higher than in black roses and up to 100 times greater than in apples. It is enough to consume only three wild rose fruits to meet the body's daily requirement for Vitamin C. The fruits are rich in carotenoids (e.g. beta-carotene, lycopene and xanthosphate), as well as various compounds of the flavonoid group. They also contain vitamins E, K, B1, B2, B6, and B6, which are active in the body. In the case of organic fatty acids, they are extracted from the fruit.
The wild rose is dry
The use of wild roses is limited by their low durability. Fruits that are harvested at an appropriate maturity stage must be subjected to persistent processes within a short time. A common method of harvesting wild rose fruits is conventional drying [4]. Fruit harvest is carried out gradually from September to winter. Drying takes place at a temperature of 5060 degrees C or 7580 degrees C for 30 minutes and then at a full drying time of 4045 degrees C. Such drying is also characterized by the presence of dark elements and strong odours in organisms. In addition to organic compounds and antibacterial compounds, many methods have been used to extract nutrients from these plants. However, it can be considered that the use of polyunsaturated fatty acids, for example, in the production of dried fruits, has a significant effect on the properties of the plant.
