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Oxid Med Cell Longev. 2019 Jan 9;2019:2437397. doi: 10.1155/2019/2437397. eCollection 2019.

Goji Berries as a Potential Natural Antioxidant Medicine: An Insight into Their Molecular Mechanisms of Action.

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Department of Health and Environmental Sciences, Xi'an Jiaotong-Liverpool University, Suzhou 215123, China.
School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu, 15200 Kelantan, Malaysia.
Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
Department of Food Science, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Kuala Lumpur 53300, Malaysia.
Department of Biochemistry, Faculty of Medicine, MAHSA University, Bandar Saujana Putra, Jenjarom, 42610 Selangor, Malaysia.
Jinzhou Medical University, Jinzhou 121000, China.
Department of Nutrition and Dietetics, School of Biomedical and Allied Health Sciences, College of Health Sciences, University of Ghana, P. O. Box KB143, Korle-Bu, Accra, Ghana.
Department of Integrative Medicine and Neurobiology, School of Basic Medical Sciences, Shanghai Medical College, Institutes of Integrative Medicine of Fudan University, Shanghai 200032, China.


Goji berries (Lycium fruits) are usually found in Asia, particularly in northwest regions of China. Traditionally, dried goji berries are cooked before they are consumed. They are commonly used in Chinese soups and as herbal tea. Moreover, goji berries are used for the production of tincture, wine, and juice. Goji berries are high antioxidant potential fruits which alleviate oxidative stress to confer many health protective benefits such as preventing free radicals from damaging DNA, lipids, and proteins. Therefore, the aim of the review was to focus on the bioactive compounds and pharmacological properties of goji berries including their molecular mechanisms of action. The health benefits of goji berries include enhancing hemopoiesis, antiradiation, antiaging, anticancer, improvement of immunity, and antioxidation. There is a better protection through synergistic and additive effects in fruits and herbal products from a complex mixture of phytochemicals when compared to one single phytochemical.

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