Lycium barbarum (Goji) as functional food: a review of its nutrition, phytochemical structure, biological features, and food industry prospects

文献类型： 外文期刊

第一作者： Ma, Run-Hui

作者： Ma, Run-Hui;Zhang, Xiu-Xiu;Thakur, Kiran;Zhang, Jian-Guo;Wei, Zhao-Jun;Ma, Run-Hui;Zhang, Xiu-Xiu;Ni, Zhi-Jing;Thakur, Kiran;Wang, Wei;Zhang, Jian-Guo;Wei, Zhao-Jun;Yan, Ya-Mei;Cao, You-Long;Rengasamy, Kannan R. R.

作者机构：

关键词： L; barbarum L; nutrients; phytochemicals; health benefits; food processing

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.208； 五年影响因子：12.104 ）

ISSN： 1040-8398

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收录情况： SCI

摘要： Lycium genus (Goji berry) is recognized as a good source of homology of medicine and food, with various nutrients and phytochemicals. Lately, numerous studies have focused on the chemical constituents and biological functions of the L. barbarum L., covering phytochemical and pharmacological aspects. We aim to provide exclusive data on the nutrients of L. barbarum L. fruits and phytochemicals, including their structural characterization, the evolution of extraction, and purification processes of different phytochemicals of L. barbarum L. fruit while placing greater emphasis on their wide-ranging health effects. This review also profitably offers innovative approaches for the food industry and industrial applications of L. barbarum L. and addresses some current situations and problems in the development of L. barbarum L. in deep processing products, which can provide clues for the sustainable development of L. barbarum L. industry.

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