%0 Review
%T Lycium barbarum (Goji) as functional food: a review of its nutrition, phytochemical structure, biological features, and food industry prospects.
%A Ma RH
%A Zhang XX
%A Ni ZJ
%A Thakur K
%A Wang W
%A Yan YM
%A Cao YL
%A Zhang JG
%A Rengasamy KRR
%A Wei ZJ
%J Crit Rev Food Sci Nutr
%V 63
%N 30
%D May 2023 20
%M 35593666
%F 11.208
%R 10.1080/10408398.2022.2078788
%X 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.