Bioactive spectrum of goji berries (Lycium spp.) and their functional applications in food systems: A comprehensive review.

Authors

Muthu Thiruvengadam, Hee-Youn Chi, Ja-Min Lee, Yunwoo Park, Dagyeom Jeon, Seung-Bin Lee, Yong-Ik Jin, Hae Won Jang, Rekha Thiruvengadam, Baskar Venkidasamy, Seung-Hyun Kim

Published in

Food chemistry: X. Volume 38. Pages 104253. Epub Jul 31, 2026.

Abstract

Goji berries (Lycium barbarum and Lycium chinense) are widely recognized as functional foods owing to their rich nutritional composition and diverse range of bioactive phytochemicals. This review summarizes the current knowledge on their macro- and micronutrients, polysaccharides, phenolics, carotenoids, vitamins, fatty acids, and other bioactive compounds, highlighting their roles as functional foods and nutraceuticals. These bioactive constituents possess antioxidants and anti-inflammatory activities that may contribute to health promotion and improve dietary quality of life. Recent advances in food processing and applications in bakery, dairy, beverage, snack, and natural preservative formulations are critically evaluated in this review. The effects of cultivation practices, pesticide residues, and post-harvest processing on phytochemical stability, product quality, and safety are also discussed. Future research should prioritize bioavailability, processing stability, clinical validation, and standardization to maximize the nutritional, functional, and commercial potential of goji berry-based products.

PMID:
42602799
Bibliographic data and abstract were imported from PubMed on 15 Aug 2026.

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