Phytochemistry, pharmacology and food application of Lycium barbarum L.: current status and prospects

Lycium barbarum has been used as a nutraceutical food and ethnic medicine owing to its rich phytochemical properties. Fruits are either dried or freshly squeezed to extract their juice and concentrated for beverages. Polysaccharides among various constituents have been widely investigated and considered to be an important constituent for the efficacy of L. barbarum . Previous studies have indicated significant effect of L. barbarum on general well-being, neuroprotection, glucose control, immunomodulation, stimulation of metabolism, glaucoma, antioxidant properties, anti-inflammation, anti-cancer activity and cytoprotection. Present review aimed to provide updated information and document scientific evidence related to phytochemical profile, pharmacological properties, and effect of genotype and growing conditions on the bioactive compounds. Additionally, food application, safety assessment, application of non-destructive techniques in quality control as well as research gaps and future perspectives are also discussed which needs to be investigated in future studies.