What is a Goji berry?

The Tibetan Goji Berries and Chinese wolfberry are members of the Solanaceae plant family, the genus of both berries is Lycium. A noted nutritionist, Paul Brelin, has written that the Goji and wolfberry are the “most nutritionally dense food on Earth.” The Tibetan Goji berry has been around for thousands of years (Dr. Earl Mindell) from which the Chinese took seeds for planting and cultivation.

Traditionally, “Goji has been used to treat inflammation, skin irritations, aches and pains, and has been used as a sedative. It has also been used in combination with other botanicals to treat poor vision, anemia, and cough” (Dr. Ralph Moss). Treasured in Tibet and China for longevity and energy, Goji berries and wolfberries became the focus of intense medical research when scientists discovered these fruits contained an abundance of health promoting constituents including: 18 amino acids, 21 trace minerals, 6 essential fatty acids, vitamins B1, B2, B6, vitamin E, and more beta-carotene than carrots (superb source of vitamin A), more vitamin C than oranges, and more antioxidant power than any other food. Additionally, these berries have been found to have extremely high levels of immune stimulating polysaccharides, and, were found to have an astonishing 13 -16% protein by weight. They are also a rich source of both selenium and germanium and have been used in a number of clinical trials involving cancer patients.

Where do Goji Berries come from?

The Goji Berry Story

What are the ORAC values of Goji Berries?