wolfberry

Wolfberry is a common name for several shrubs in the genus Lycium, especially Lycium barbarum and Lycium chinense. The fruit, known as a goji berry in markets, is a small, bright red drupe that can be eaten fresh or dried. The plant is a deciduous, thorny shrub typically 1 to 3 meters tall, with slender leaves and purple to blue flowers that mature into the red berries.

Originating in East Asia, wolfberry has a long history in traditional Chinese medicine and cuisine. It is cultivated in China, with major production in Ningxia and Xinjiang, and is now grown in other parts of Asia, Europe, and North America under suitable climates.

Uses and preparation: Dried wolfberries are widely used in soups, congee, teas, and snack foods, and are sold as dietary supplements in various forms, including powders and extracts. In some markets, they are marketed for immune support and general wellness, though scientific evidence for specific health claims remains limited.

Nutrition and research: Wolfberries are relatively rich in antioxidants, notably carotenoids such as zeaxanthin, as well as vitamin C and several polysaccharides. Laboratory studies have suggested potential anti-oxidant, anti-inflammatory, and neuroprotective effects, but robust clinical evidence is lacking and results are inconsistent.

Safety and considerations: Wolfberry products are generally considered safe in typical dietary amounts, but high intake may interact with certain medications or vitamin K–dependent therapies. People taking anticoagulants or other prescriptions should consult a healthcare professional before using concentrated wolfberry products.