Licium Barbarum cultivated in Italy: Chemical characterization and nutritional evaluation

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-09-02 DOI:10.15586/ijfs.v34i3.2242

M. R. Ceccarini, M. Codini, S. Cataldi, B. Fioretti, G. Brecchia, E. Albi, T. Beccari

引用次数: 1

Abstract

Goji berries are the most cultivated fruit crop in Asian countries as they contain many nutrients and health-promoting bioactive compounds. These health-promoting properties have recently stimulated the interest of food and nutraceutical industries in Europe, so this crop has spread within Italy, which has become the largest European producer. Several works on the chemical composition and biological activities of Chinese goji berries are available. In this review, the chemical and the nutritional profile of goji berries from Licium barbarum spp. cultivated in Italy are reported.

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意大利栽培的巴巴兰：化学特性和营养评价

枸杞是亚洲国家种植最多的水果作物，因为它们含有许多营养物质和促进健康的生物活性化合物。这些促进健康的特性最近激发了欧洲食品和营养保健工业的兴趣，因此这种作物在意大利传播开来，意大利已成为欧洲最大的生产国。近年来对枸杞的化学成分和生物活性研究较多。本文对意大利枸杞的化学成分和营养成分进行了综述。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.