Goji Berry (Lycium barbarum): Composition and Health Effects – a Review

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published

Goji Berry (Lycium barbarum): Composition and Health Effects – a Review

Bartosz Kulczyński

,

Anna Gramza-Michałowska

Publication date: 2016-06-30

Pol. J. Food Nutr. Sci. 2016;66(2):67–75

DOI: https://doi.org/10.1515/pjfns-2015-0040

Citations (121)

KEYWORDS

Lycium barbarum

bioactive compounds

health benefits

ABSTRACT

Goji berries contain many nutrients and bioactive compounds which allowed to classify them as superfruits. A short description of the fruits is presented together with cultivation requirements. The chemical composition of the berries and their health-promoting properties are described later in this literature review. Based on the available data, their potentially beneficial application in dietary prevention of diseases of affluence, such as diabetes, cardiovascular diseases and cancer, is elaborated. We also refer to the safety of Goji consumption in the context of ingredients potentially harmful for human health, allergic reactions and the interactions with other substances.

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Jun-An Li, Li-Juan Wei, Dong-Mei Bai, Bai-Chun Liu
Arabian Journal of Chemistry

102.

Nutraceutical profile of goji (Lycium barbarum L.) berries in relation to environmental conditions and harvesting period
Letizia Poggioni, Marco Romi, Massimo Guarnieri, Giampiero Cai, Claudio Cantini
Food Bioscience

103.

Predictive Evaluation of Microbiological Stability of Soft Drinks with Lycium barbarum L. Stored at Temperature Shifts
Aleksandra Plucińska, Aleksandra Marczak, Alina Kunicka-Styczyńska, Andrzej Baryga
Molecules

104.

Goji Berry (Lycİum spp.) Cultivation in Turkey
Ilbilge Oğuz, Halil Oğuz, Ayşen Vural, Nesibe Kafkas
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

105.

Bioactivities and Microbial Quality of Lycium Fruits (Goji) Extracts Derived by Various Solvents and Green Extraction Methods
Katarzyna Rajkowska, Dorota Simińska, Alina Kunicka-Styczyńska
Molecules

106.

A New Ultra-Performance Liquid Chromatographic Method for the Quantification of Vitamin C in Fresh and Dried Goji Berries (Lycium barbarum L.) Cultivated in Turkey
Erdal Dinç, Asiye Üçer, Nazangül Ünal, Özgür Üstündağ
Journal of AOAC INTERNATIONAL

107.

Quality of Goji Berry Fruit (Lycium barbarum L.) Stored at Different Temperatures
Danial Fatchurrahman, Maria Amodio, Giancarlo Colelli
Foods

108.

Thermal and Dielectric Properties of Wolfberries as Affected by Moisture Content and Temperature Associated with Radio Frequency and Microwave Dehydrations
Shunqin Bai, Li Liu, Haibo Yu, Xiangyu Guan, Rui Li, Lixia Hou, Bo Ling, Shaojin Wang
Foods

109.

Wild berries and related wild small fruits as traditional healthy foods
José Aguilera, Tamar Toledo
Critical Reviews in Food Science and Nutrition

110.

Chemical and Biological Properties of Three Poorly Studied Species of Lycium Genus—Short Review
Maria Miguel
Metabolites

111.

Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry
KATERYNA RODIONOVA
Scientific Horizons

112.

Geçmişte ve Günümüzde Lycium barbarum L.’un Kullanım Alanları
Fatma DELİMUSTAFAOĞLU, KILIÇ BALDEMİR
Mersin Üniversitesi Tıp Fakültesi Lokman Hekim Tıp Tarihi ve Folklorik Tıp Dergisi

113.

MAIN ACTIVE COMPONENTS OF GOJI BERRY AND THEIR NUTRITIONAL IMPORTANCE - A REVIEW
Andrei TUDOR, Ciprian BOLOHAN, Valerica TUDOR, Ionut TEODORESCU
Journal of Applied Life Sciences and Environment

114.

A comprehensive review on the ethnobotany, phytochemistry, pharmacology and quality control of the genus Lycium in China
Zhonglian Yu, Mengqin Xia, Jiping Lan, Li Yang, Zhengtao Wang, Rui Wang, Hongxun Tao, Yanhong Shi
Food & Function

115.

Constituents, Traditional Used and Pharmacological Effects of Linum Usitatissimum- a Review
Ali Ali, Narjes ALFURAIJI
SSRN Electronic Journal

116.

Microbial Diversity and Bioactive Compounds in Dried Lycium barbarum Fruits (Goji): A Comparative Study
Katarzyna Rajkowska, Anna Otlewska, Natalia Broncel, Alina Kunicka-Styczyńska
Molecules

117.

Integrated Metabolome and Transcriptome during Fruit Development Reveal Metabolic Differences and Molecular Basis between Lycium barbarum and Lycium ruthenicum
Ziyang Xie, Yu Luo, Changjian Zhang, Wei An, Jun Zhou, Cheng Jin, Yuanyuan Zhang, Jianhua Zhao
Metabolites

118.

Therapeutic Potential of Herbal Medicine against Non-alcoholic Fatty Liver Disease
Ghazaleh Pourali, Zeinab Hosseini, Mina Maftooh, Elham Nazari, Majid Khazaei, Mohammadreza Nassiri, Seyed Hassanian, Majid Ghayour-Mobarhan, Gordon Ferns, Mohammad Kiani, Amir Avan
Current Drug Targets

119.

Standardization of Infusion of Lycium barbarum Grown by Organic Farming Methods and Enzyme Inhibitory and Antioxidant Activities
Burçin ÖZÜPEK, Sultan PEKACAR, ORHAN DELİORMAN
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi

120.

First investigation of electrochemical behavior and Detection of 2-O-(β-D-glucopyranosyl) ascorbic acid
Xin Shi, Fengfeng Zhang, Xia Liu, Yuhong Zheng, Li Fu, Haobing Shi, Fang Wang, Zenglai Xu
International Journal of Electrochemical Science

121.

Optimization of extraction of bioactive compounds with antiproliferative activity from goji berry and assessment of kinetic models
Fernanda Peixoto, Aranha Raimundini, Defendi Oliveira, Lilian Tonin, Caroline Sipoli, Ágatha Fragoso, Elisângela Düsman, Rúbia Suzuki
Journal of Chemical Technology & Biotechnology

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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