# Advances in the Study of Bioactive Compounds and
## 2 Nutritional Composition of Goji Berry  
The nutritional profile of goji berries has been the subject of extensive research due to their reputation as a nutrient-dense superfood. Understanding the macronutrient and micronutrient composition of these berries is crucial for evaluating their potential health benefits and applications in functional foods and nutraceuticalals. As illustrated in Figure 2, goji berries contain a diverse array of nutrients, with carbohydrates being the predominant macronutrient. The circular representation highlights the relative proportions and ranges of key nutritional components, demonstrating the berry's value as a nutrient-dense food. These values can vary significantly based on factors such as growing conditions, ripeness, and processing methods, as discussed in detail in the following sections. **Macronutrients (carbohydrates, proteins, and fats). ** Carbohydrates constitute the primary macronutrient in goji berries, accounting for a significant portion of their dry weight. The carbohydrate content in goji berries typically ranges from 46% to 87% of the dry weight, depending on various factors such as ripeness, drying methods, and analytical techniques employed [18]. These carbohydrates are present in various forms, including simple sugars and complex polysaccharides. The simple sugars in goji berries primarily consist of glucose and fructose, with smaller amounts of sucrose. These sugars contribute to the sweet taste of the berries and provide a readily available source of energy. The glucose content in goji berries has been reported to range from 14.4 to 17.32 g per 100 g of dry weight, while the fructose levels vary between 12.7 and 21.71 g per 100 g of dry weight [19]. The presence of these monosaccharides makes goji berries a quick source of energy, which may contribute to their traditional use as a revitalizing tonic. However, it is the complex polysaccharides that have garnered significant scientific interest. LBPs are a group of water-soluble glycoconjugates that have been extensively studied for their potential bioactive properties. These polysaccharides typically have a molecular weight ranging from 10 to 2300 kDa and are composed of various monosaccharides, including arabinose, glucose, galactose, mannose, rhamn, and xylose [20]. The unique structural characteristics of LBPs are believed to contribute to many of the reported health benefits of goji berries. Proteins, while present in lower quantities compared to carbohydrates, still constitute a significant portion of the goji berry's nutritional profile. The protein content in goji berries typically ranges from 5.3% to 14.3% of the dry weight. This protein content is notable for a fruit and contributes to the satiating properties of goji berries [21]. The amino acid profile of goji berries is particularly interesting, as they contain all eight essential amino acids. This makes goji berries a valuable plant-based protein source, especially for vegetarian and vegan diets. The fat content in goji berries is relatively low, generally ranging from 0.39% to 4.1% of the dry weight [21]. Despite the low total fat content, the fatty acid profile of goji berries is noteworthy. The predominant fatty acids found in goji berries are polyunsaturated fatty acids, particularly linoleic acid (omega-6), which typically accounts for 37.89% to 53.4% of the total fatty acids [22]. Oleic acid, a monounsaturated fatty acid, is also present in  
Figure 2: Major nutritional components of goji berry (_Lycium barbarrum_ L.). The circular diagram illustrates the four main categories of nutrients: macronutrients (red), dietary fiber (green), vitamins (blue), and minerals (yellow). Values are presented as ranges found across different studies, expressed in both dry weight (DW) and fresh weight (FW) basis. The data demonstrate the rich nutritional profile of goji berries, particularly their high carbohydrate content and significant levels of dietary fiber, vitamin C, and potassium. significant amounts, ranging from 16.5% to 23.6% of total fatty acids.