Calabrian Goji vs. Chinese Goji: A Comparative Study on Biological Properties
AbstractLycium barbarum (Goji) fruits are mainly cultivated in northwestern China and are well known for their beneficial and healthy effects. In this work, the biological and functional properties of Calabrian Goji extract, obtained from Goji berries cultivated in the Sibari Plain (in the Italian region of Calabria), were demonstrated. In order to evaluate the use of this extract as a food supplement for cognitive and mental disorders, the quantification of Carotenoids as Zeaxanthin equivalents was made. The antioxidant activity was investigated by evaluating the scavenging properties against 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and by performing the ORAC (Oxygen Radical Absorbance Capacity) assay. The inhibition of lipid peroxidation was quantified by bleaching test and the ability to inhibit acetylcholinesterase enzyme and to scavenge nitric oxide radical was also evaluated. All the results were compared to those obtained from a Chinese Goji extract used as a reference. Based on the reported data, Calabrian Goji might be used as a food supplement with a possible application in cognitive disorders, mental impairments and other neurodegenerative diseases, due to its biological properties and the high levels of Carotenoids. View Full-Text
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Ruffo, M.; Parisi, O.I.; Amone, F.; Malivindi, R.; Gorgoglione, D.; De Biasio, F.; Scrivano, L.; Pezzi, V.; Puoci, F. Calabrian Goji vs. Chinese Goji: A Comparative Study on Biological Properties. Foods 2017, 6, 30.
Ruffo M, Parisi OI, Amone F, Malivindi R, Gorgoglione D, De Biasio F, Scrivano L, Pezzi V, Puoci F. Calabrian Goji vs. Chinese Goji: A Comparative Study on Biological Properties. Foods. 2017; 6(4):30.Chicago/Turabian Style
Ruffo, Mariarosa; Parisi, Ortensia I.; Amone, Fabio; Malivindi, Rocco; Gorgoglione, Domenico; De Biasio, Filomena; Scrivano, Luca; Pezzi, Vincenzo; Puoci, Francesco. 2017. "Calabrian Goji vs. Chinese Goji: A Comparative Study on Biological Properties." Foods 6, no. 4: 30.
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