Polyphenolic spectrum of goji berries and their health-promoting activity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63595559" target="_blank" >RIV/70883521:28110/25:63595559 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/14/8/1387" target="_blank" >https://www.mdpi.com/2304-8158/14/8/1387</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14081387" target="_blank" >10.3390/foods14081387</a>

Result language

angličtina

Original language name

Polyphenolic spectrum of goji berries and their health-promoting activity

Original language description

A significant increase in interest in new, naturally occurring sources of antioxidants is evident not only in the food industry but also in the pharmaceutical and cosmetic industries. Plant sources such as fruits, both traditional and less common, are often investigated. Goji berries (Lycium barbarum, Lycium chinense, and Lycium ruthenicum) represent fruits rich in polyphenols, especially phenolic acids (38.91 to 455.57 mg/kg FW) and flavonoids, with black goji berries (L. ruthenicum) containing a predominance of anthocyanins (119.60 to 1112.25 mg/kg FW). In this review, a comparison of polyphenol occurrence and content in the orange-red and black berries of L. barbarum, L. chinense, and L. ruthenicum is described. Goji berries represent a valuable source of nutrients and bioactive compounds that manifest a wide range of health-promoting effects. These benefits represent antioxidant, neuroprotective, and cytoprotective impacts, with effects on the metabolic control of glucose and lipids. This review is focused on an overview of the polyphenolic compounds occurring in these fruits, as well as their antioxidant activity and health benefits.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

14

Issue of the periodical within the volume

8

Country of publishing house

CH - SWITZERLAND

Number of pages

23

Pages from-to

nestránkováno

UT code for WoS article

001475022700001

EID of the result in the Scopus database

2-s2.0-105003582773