Phytochemicals in Goji Berries Applications in Functional Foods 1st Edition by Xingqian Ye,Yueming Jiang ISBN 0367076349 978-0367076344

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Product details:

ISBN 10: 0367076349

ISBN 13: 978-0367076344 

Author: Xingqian Ye, Yueming Jiang

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

Table of contents: 

PART I: Chemical, Biochemical, and Botanic Properties of Lycium Barbarum (Goji) Berries, and Production in the World

1. Lycium Barbarum (Goji) Berries in Ningxia: History, Production, Composition, and Health Effects as Traditional Medical Foods.

2. Variation in Fruit Sugar Composition of Lycium Barbarum (Goji) of Different Regions and Varieties.

3. Lycium Barbarum Berry (Goji) Studies: Molecular Biology, Phytochemistry, and Pharmacology.

4. Lycium Barbarum (Goji) Berry Fruits: Antioxidant Compound Fingerprint and Bioactivity Evaluation.

5. Botanical Characteristics, Phytochemistry, Clinical Relevance in Efficacy and Safety of Lycium Barbarum Berries (Goji).

6. Phytochemical Analysis and Antioxidant Activity of Lycium Barbarum (Goji) Cultivated in Greece.

7. Bioactive Compounds and Antioxidant Properties of Goji Fruits (Lycium Barbarum) Cultivated in Serbia.

8. Lycium Barbarum Polysaccharides: Extraction, Purification, Structural Characterization, and Evidence about Hypoglycaemic and Hypolipidaemic Effects.

9. Protective Effect of Lycium Barbarum on Doxorubicin-Induced Cardiotoxicity.

10. Lycium Barbarum (Goji) Juice Improves In Vivo Antioxidant Biomarkers in Serum of Healthy Adults.

PART II: Bioactive Components and Health Benefits

11. Polyphenols from Lycium Barbarum (Goji) and Their Bioactivities.

12. Biological Activities and Potential Health Benefits of Polysaccharides Isolated from Lycium Barbarum.

13. Effect of the Lycium Barbarum Polysaccharides Administration on Blood Lipid Metabolism and Oxidative Stress of Mice Fed High-Fat Diet In Vivo.

14. Hypoglycemic and Hypolipidemic Effects and Antioxidant Activity of Fruit Extracts from Lycium Barbarum.

15. Lycium Barbarum Glycoconjugates: Effect on Human Skin and Cultured Dermal Fibroblasts.

16. Lycium Barbarum Polysaccharides Regulate Phenotypic and Functional Maturation of Murine Dendritic Cells.

17. The Pharmacological Activities and Possible Molecular Targets of Lycium Barbarum Polysaccharides.

18. Lycium Barbarum Polysaccharide Inhibits the Proliferation of Hela Cells by Inducing Apoptosis.

19. Effect of Lycium Barbarum Berries (Goji) on Expression of Genes Related to Cell Survival.

20. Effects of Lycium Barbarum Polysaccharides Against Cadmium-Induced Damage in Testis.

21. Ultrastructural Deposition Forms and Bioaccessibility of Carotenoids and Carotenoid Esters from Lycium Barbarum Berries (Goji).

22. Isolation of Carotenoids, Flavonoids, and Polysaccharides from Lycium Barbarum L. and Evaluation of Antioxidant Activity.

23. Three New Dimers and Two Monomers of Phenolic Amides from the Fruits of Lycium Barbarum Berries and Their Antioxidant Activities.

24. Comparative Studies on Phenolic Profiles, Antioxidant Capacities, and Carotenoid Contents of Red Goji Berry (Lycium Barbarum) and Black Goji Berry (Lycium Ruthenicum).

PART III: Postharvest Storage Technology

25. Treatments with High CO₂ and Low O₂ Concentrations on Quality of Fresh Lycium Barbarum (Goji) Berries During Cold Storage.

26. Effects of Postharvest Application of Lecithin to Improve Storage Potential and Quality of Fresh Lycium Barbarum (Goji) Berries.

PART IV: Innovative Processing Technology Development

27. Effects of Superfine Grinding on Physicochemical and Antioxidant Properties of Lycium Barbarum Polysaccharides.

28. Effect of Drying Methods on Physicochemical Properties and Antioxidant Activities of Lycium Barbarum Berries (Goji) Polysaccharide.

29. Application of Osmotic Dehydration to Improve the Quality of Dried Goji Berry.

30. Far-Infrared Radiation Heating Assisted Pulsed-Vacuum Drying (FIR-PVD) of Lycium Barbarum Berries (Goji).

31. Effect of a Physical Pre-Treatment and Drying on Carotenoids of Lycium Barbarum (Goji) Berries.

32. Chemical Properties and Bioactivities of Lycium Barbarum (Goji) Polysaccharides Extracted by Different Methods.

33. Ultrasound-Enhanced Subcritical Water Extraction of Polysaccharides from Lycium Barbarum.

34. Supercritical CO₂ Anti-Solvent Purification of Anti-Oxidative Compounds from Lycium Barbarum Berries.

35. Microwave-Assisted Extraction in Lycium Barbarum Berries: Effect on Composition and Bioactivity, Evaluated through Conventional and Nonconventional Methodologies.

36. Lycium Barbarum Polysaccharides: Extraction, Purification, Structural Characterization, and Evidence about Hypoglycaemic and Hypolipidaemic Effects.

PART V: Utilization of Lycium Barbarum (Goji) By-Products

37. Isolation, Structural Characterization, and Antioxidativity of Polysaccharide LBLP5-A from Lycium Barbarum Leaves.

38. Functional Constituents of Wild and Cultivated Goji (L. Barbarum L.) Leaves: Phytochemical Characterization, Biological Profile, and Computational Studies.

39. Chemical Composition of Lycium Barbarum Berry Oil Obtained by Supercritical CO₂ Extraction and Evaluation of its Antioxidant Activity, Cytotoxicity, and Cell Absorption.

40. Polysaccharides from Lycium Barbarum Leaves: Isolation, Characterization, and Splenocyte Proliferation Activity.

PART VI: Medicated Foods, Functional Foods of Lycium Barbarum (Goji) Berries

41. Collections of Traditional Chinese Medicated Foods.

PART VII: Food Safety of Lycium Barbarum (Goji) Berry Products

42. Lycium Barbarum (Goji) Berries: Phytochemistry, Pharmacology, and Safety in the Perspective of Traditional Uses and Recent Popularity.

43. Recently Introduced Foods as New Allergenic Sources: Sensitisation to Lycium Barbarum Berries (Goji).

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Tags: Xingqian Ye, Yueming Jiang, Phytochemicals in, Goji Berries Applications, in Functional Foods