Comparison of Functional Components and Antioxidant Activity of Lycium barbarum L. Fruits from Different Regions in China

Lycium barbarum polysaccharide protects HSF cells against ultraviolet-induced damage through the activation of Nrf2

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Rapid qualitative and quantitative analyses of eighteen phenolic compounds from Lycium ruthenicum Murray by UPLC-Q-Orbitrap MS and their antioxidant activity

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Lycium barbarum polysaccharides: Extraction, purification, structural characterisation and evidence about hypoglycaemic and hypolipidaemic effects. A review

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Carotenoid extraction methods: A review of recent developments

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Fraction From Lycium barbarum Polysaccharides Reduces Immunotoxicity and Enhances Antitumor Activity of Doxorubicin in Mice

(2018) Xiangliang Deng et al.   INTEGRATIVE CANCER THERAPIES

Bioactivities of Phenolics by Focusing on Suppression of Chronic Diseases: A Review

(2018) Fereidoon Shahidi et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The genus Lycium as food and medicine: A botanical, ethnobotanical and historical review

(2018) Ruyu Yao et al.   JOURNAL OF ETHNOPHARMACOLOGY

UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries ( Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation

(2018) Gabriele Rocchetti et al.   Journal of Functional Foods

Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying

(2018) Dandan Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic and carotenoid profile of new goji cultivars and their anti-hyperglycemic, anti-aging and antioxidant properties

(2018) Aneta Wojdyło et al.   Journal of Functional Foods

Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria × ananassa Duch

(2018) Agnieszka Nowicka et al.   FOOD CHEMISTRY

Analytical methods in food additives determination: Compounds with functional applications

(2018) Fernanda C.O.L. Martins et al.   FOOD CHEMISTRY

Polyphenols from wolfberry and their bioactivities

(2017) Zheng-Qun Zhou et al.   FOOD CHEMISTRY

Identification and Quantification of Potential Anti-inflammatory Hydroxycinnamic Acid Amides from Wolfberry

(2017) Siyu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Polysaccharides in Lycium Barbarum Berries from Different Regions of China on Macrophages Function and their Correlation to the Glycosidic Linkages

(2017) Jing Xie et al.   JOURNAL OF FOOD SCIENCE

Systematic Review of Chemical Constituents in the Genus Lycium (Solanaceae)

(2017) Dan Qian et al.   MOLECULES

Preparation of carotenoid extracts and nanoemulsions from Lycium barbarum L. and their effects on growth of HT-29 colon cancer cells

(2017) H J Hsu et al.   NANOTECHNOLOGY

The role of carotenoids in the prevention and treatment of cardiovascular disease – Current state of knowledge

(2017) Bartosz Kulczyński et al.   Journal of Functional Foods

Lycium Barbarum: A Traditional Chinese Herb and A Promising Anti-Aging Agent

(2017) Yanjie Gao et al.   Aging and Disease

Functional constituents and antioxidant activities of eight Chinese native goji genotypes

(2016) Qiuyun Zhang et al.   FOOD CHEMISTRY

Recent advances in bioactive polysaccharides from Lycium barbarum L., Zizyphus jujuba Mill, Plantago spp., and Morus spp.: Structures and functionalities

(2016) Jian-Hua Xie et al.   FOOD HYDROCOLLOIDS

Lycibarbarspermidines A–O, New Dicaffeoylspermidine Derivatives from Wolfberry, with Activities against Alzheimer’s Disease and Oxidation

(2016) Zheng-Qun Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composition by LC-MS/MS of New Carotenoid Esters in Mango and Citrus

(2016) Fabiane C. Petry et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of ultrasound assisted extraction of of goji berry (Lycium barbarum ) fruits and evaluation of extracts' bioactivity

(2016) Prodromos Skenderidis et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Simultaneous determination of molecular weights and contents of water-soluble polysaccharides and their fractions from Lycium barbarum collected in China

(2016) Ding-Tao Wu et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Characterization and comparison of polysaccharides from Lycium barbarum in China using saccharide mapping based on PACE and HPTLC

(2015) Ding-Tao Wu et al.   CARBOHYDRATE POLYMERS

Chromatographic Determination of Phenolic Acids and Flavonoids in Lycium barbarum L. and Evaluation of Antioxidant Activity

(2015) Sylwia Magiera et al.   Food Analytical Methods

Comparative analysis of carotenoid accumulation in two goji (Lycium barbarum L. and L. ruthenicumMurr.) fruits

(2014) Yongliang Liu et al.   BMC PLANT BIOLOGY

Potential Role of Carotenoids as Antioxidants in Human Health and Disease

(2014) Joanna Fiedor et al.   Nutrients

The formation of daodi medicinal materials

(2012) Zhongzhen Zhao et al.   JOURNAL OF ETHNOPHARMACOLOGY

A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji)

(2011) Harunobu Amagase et al.   FOOD RESEARCH INTERNATIONAL

Analytical tools for the analysis of carotenoids in diverse materials

(2011) S.M. Rivera et al.   JOURNAL OF CHROMATOGRAPHY A

Chemical characterization of Lycium barbarum polysaccharides and their reducing myocardial injury in ischemia/reperfusion of rat heart

(2010) Shao-Ping Lu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum L. and evaluation of antioxidant activity

(2009) C.C. Wang et al.   FOOD CHEMISTRY

Goji (Lycium barbarumandL. chinense): Phytochemistry, Pharmacology and Safety in the Perspective of Traditional Uses and Recent Popularity

(2009) Olivier Potterat   PLANTA MEDICA

Determination of carotenoids and their esters in fruits of Lycium barbarum Linnaeus by HPLC–DAD–APCI–MS

(2008) B. Stephen Inbaraj et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS