CRC Press Phytochemicals in Goji Berries: Applications in Functional Foods (Functional Foods and Nutraceuticals)

Goji berries (Lycium barbarum), which are widely distributed in Northwestern China, Southeastern Europe and the Mediterranean areas, have traditionally been employed in Chinese medicine from ancient times. Goji berries, also known as wolfberry, have become increasingly popular in the Western world because of their nutritional properties, often advertised as a superfood in Europe and North America. With the development of analysis methods, various chemical constituents have been identified, including carbohydrates, carotenoids, flavonoids, betaine, cerebroside, -sitosterol, amino acids, trace elements, vitamins and other constituents. Polysaccharides have been identified as one of the major active ingredients responsible for biological activities. Phytochemicals in Goji Berries: Applications in Functional Foods, a volume in the Functional Foods and Nutraceuticals Series, provides information about the chemical, biochemical, botanic properties, bioactive components and health benefits of Goji berries. It also discusses postharvest storage technology, processing technology, and the development and utilization of Goji berry by-products in medicinal foods and functional foods, as well as addressing food safety issues. Features:Provide information on Goji fruit origin and growing conditions, distribution, and biochemical properties Discusses such medicinal properties and health benefits of Goji berries as the capacity to lower blood pressure, treat anemia, maintain cholesterol levels in the normal range and decrease risk of cardiovascular disease. Additionally, Goji berries have anti-inflammatory and anti-tumor properties, among others Includes information on traditional products, new products and innovative processing technologies This book will serve college and university students majoring in food science, nutrition, pharmaceutical science, and botanical science. It also will serve as a unique reference for food science professionals pursuing functional foods, marketing expansion, as well as nutritional dietary management. Readers will obtain sound scientific knowledge of the nutritional value and health benefits of the different Goji berry products such as juice, cake, soup, snacks, and medicinal foods. Also available in the Functional Foods and Nutraceuticals series:Korean Functional Foods: Composition, Processing and Health Benefits, edited by Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park (ISBN 978-1-4987-9965-2)Phytochemicals in Citrus: Applications in Functional Foods, edited byXingqian Ye (ISBN 978-1-4987-4272-6)Food as Medicine: Functional Food Plants of Africa, byMaurice M. Iwu (ISBN 978-1-4987-0609-4)For a complete list of books in the series, please visit our website at https://www.crcpress.com/Functional-Foods-and-Nutraceuticals/book-series/CRCFUNFOONUT Review "For those with an interest in the goji berry, whether personal or research, this book would be of interest."-Amy Hess Fischl, MS RDN LDN BC-ADM CDCES, DOODY'S NOTES About the Author Dr. Xingqian Ye is a Professor in the Department of Food Science and Nutrition, Deputy Dean of College of Biosystems and Food Science at the Zhejiang University. Dr. Ye received his Ph.D. degree in Agriculture Products Storage and Processing from Zhejiang Agricultural University. He also conducted collaborative research in Bulgaria, Canada, USA, and Greece. His research focuses on the fruit and vegetable processing technology, nutraceuticals and functional foods from fruit and vegetable. Recently he studies the processing and comprehensive utilization of Chinese bayberry, mandarin and other local fruits and vegetables, especially on the identification and separation of phytochemicals from fruits. He meanwhile is working on the development of mixing fruit and vegetable products, including fruits, nuts and cereals to enhance the antioxidant capacity after mixing and processing. Dr Ye also studied the stability of flavonoids includi