Polyphenols from Lycium barbarum (Goji) Fruit European Cultivars at Different Maturation Steps: Extraction, HPLC-DAD Analyses, and Biological Evaluation

A comprehensive review on tyrosinase inhibitors

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UHPLC-QTOF-MS analysis of bioactive constituents from two Romanian Goji ( Lycium barbarum L.) berries cultivars and their antioxidant, enzyme inhibitory, and real-time cytotoxicological evaluation

(2018) Andrei Mocan et al.   FOOD AND CHEMICAL TOXICOLOGY

Carotenoid content of Goji berries: CIELAB, HPLC-DAD analyses and quantitative correlation

(2018) Alexandros Patsilinakos et al.   FOOD CHEMISTRY

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

(2018) Alessandra Masci et al.   FOOD CHEMISTRY

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

(2018) Daniel Granato et al.   FOOD CHEMISTRY

Nutritional value and consumer-perceived quality of fresh goji berries (Lycium barbarum L. and L. chinense L.) from plants cultivated in Southern Europe

(2018) M. Kafkaletou et al.   Fruits

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

(2018) Ruyu Yao et al.   JOURNAL OF ETHNOPHARMACOLOGY

Associations between fruits, vegetables, vitamin A, β-carotene and flavonol dietary intake, and age-related macular degeneration in elderly women in Korea: the Fifth Korea National Health and Nutrition Examination Survey

(2017) E-k Kim et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Antioxidant and antibiofilm activities of secondary metabolites from Ziziphus jujuba leaves used for infusion preparation

(2017) Silvia Damiano et al.   FOOD CHEMISTRY

Phenolic content and in vitro antifungal activity of unripe grape extracts from agro-industrial wastes

(2017) Giovanna Simonetti et al.   NATURAL PRODUCT RESEARCH

Optimization of Aqueous Extraction and Biological Activity of Harpagophytum procumbens Root on Ex Vivo Rat Colon Inflammatory Model

(2017) Marcello Locatelli et al.   PHYTOTHERAPY RESEARCH

Functional constituents and antioxidant activities of eight Chinese native goji genotypes

(2016) Qiuyun Zhang et al.   FOOD CHEMISTRY

Phenolics of Selected Cranberry Genotypes (Vaccinium macrocarpon Ait.) and Their Antioxidant Efficacy

(2016) Gihan Abeywickrama et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synergistic antioxidant action of vitamin E and rutin SNEDDS in ameliorating oxidative stress in a Parkinson’s disease model

(2016) Shrestha Sharma et al.   NANOTECHNOLOGY

Determination of lignans and phenolic components of Schisandra chinensis (Turcz.) Baill. using HPLC-ESI-ToF-MS and HPLC-online TEAC: Contribution of individual components to overall antioxidant activity and comparison with traditional antioxidant assays

(2016) Andrei Mocan et al.   Journal of Functional Foods

In VitroProtective Effects ofLycium barbarumBerries Cultivated in Umbria (Italy) on Human Hepatocellular Carcinoma Cells

(2016) M. R. Ceccarini et al.   Biomed Research International

The Monoterpene Carvacrol Generates Endoplasmic Reticulum Stress in the Pathogenic Fungus Candida albicans

(2015) Julien Chaillot et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

Synergism of antioxidant action of vitamins E, C and quercetin is related to formation of molecular associations in biomembranes

(2015) Gabin Fabre et al.   CHEMICAL COMMUNICATIONS

Determination of phytochemicals and antioxidant activity of methanol extracts obtained from the fruit and leaves of Tunisian Lycium intricatum Boiss.

(2015) Boulila Abdennacer et al.   FOOD CHEMISTRY

Measurement of antioxidant activity

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Goji berry fruit (Lycium spp.): antioxidant compound fingerprint and bioactivity evaluation

(2015) D. Donno et al.   Journal of Functional Foods

Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

(2015) Natália Martins et al.   RSC Advances

Comparative Studies on Polyphenolic Composition, Antioxidant and Antimicrobial Activities of Schisandra chinensis Leaves and Fruits

(2014) Andrei Mocan et al.   MOLECULES

Evaluation of Anti-CandidaActivity ofVitis viniferaL. Seed Extracts Obtained from Wine and Table Cultivars

(2014) Giovanna Simonetti et al.   Biomed Research International

Antioxidant and antimicrobial activities of Lycium shawii fruits extract

(2013) Imen Dahech et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species

(2012) Maja Mikulic-Petkovsek et al.   JOURNAL OF FOOD SCIENCE

Global estimates of visual impairment: 2010

(2011) Donatella Pascolini et al.   BRITISH JOURNAL OF OPHTHALMOLOGY

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

A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables

(2010) Ioana Ignat et al.   FOOD CHEMISTRY

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

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

Simultaneous determination of phenolic acids and flavonoids in Lycium barbarum Linnaeus by HPLC–DAD–ESI-MS

(2009) B. Stephen Inbaraj et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Antibacterial, antifungal, and antiviral activities of some flavonoids

(2009) Didem Deliorman Orhan et al.   MICROBIOLOGICAL RESEARCH

Analysis of Flavonoids from Leaves of Cultivated Lycium barbarum L.

(2009) Jing Z. Dong et al.   PLANT FOODS FOR HUMAN NUTRITION

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

(2009) Olivier Potterat   PLANTA MEDICA

Biological and Pharmacological Activities of Carvacrol and Carvacrol Bearing Essential Oils

(2008) K. Can Baser   CURRENT PHARMACEUTICAL DESIGN