# Advances in the Study of Bioactive Compounds and
## 4 Health Benefits and Nutraceutical Properties  
The diverse array of bioactive compounds present in goji berries contributes to their wide-ranging health benefits and nutraceutical properties. These effects have been investigated through various in vitro studies, animal models, and human clinical trials. While many of these studies show promising results, it is important to note that further research is often needed to fully elucidate the mechanisms of action and to confirm the efficacy in humans. **Antioxidant activity. ** One of the most well-documented properties of goji berries is their potent antioxidant activity. This activity is attributed to the synergistic effects of various compounds present in the berries, including polysaccharides, flavonoids, phenolic acids, and carotenoids [76]. These compounds act through multiple mechanisms to neutralize harmful free radicals and reactive oxygen species (ROS) that can damage cellular components and contribute to various pathological conditions [77]. In vitro studies have demonstrated the ability of goji berry extracts to scavenge various types of free radicals, including the superoxide anion, hydroxyl radical, and DPPH radical [78]. Particularly noteworthy is the ability of goji berry-derived compounds to directly scavenge hydroxyl and superoxide radicals with an efficiency comparable to established antioxidant compounds. The hydroxyl radical scavenging ability has been shown to be similar to that of mannitol, while its superoxide radical scavenging ability is comparable to that of superoxide dismutase [79]. Animal studies have provided further evidence of the in vivo antioxidant effects of goji berries. For instance, rats fed with goji berry extracts have shown increased activity of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) in various tissues [80]. A notable study demonstrated that a milk-based wolfberry preparation could inhibit FeCl\({}_{2}\)/ascorbic acid-induced dysfunction in brain tissue and mitochondria, suggesting potential neuroprotective effects through antioxidant mechanisms [81]. Human intervention studies, while limited in number, have also reported positive effects on antioxidant status following goji berry consumption. A significant breakthrough came from a double-masked, randomized, placebo-controlled trial involving elderly subjects (65-70 years) who consumed a proprietary milk-based formulation of goji berry (Lacto-Wolfberry, LWB) for 90 days. The study demonstrated a remarkable 57% increase in plasma antioxidant capacity in the LWB group, while the placebo group showed no significant changes. This substantial increase in antioxidant capacity was notably higher than the corresponding increase in plasma zeaxanthin levels (26%), suggesting that goji berries contribute to antioxidant status through multiple mechanisms beyond their carotenoid content [79; 82]. One unique aspect of goji berries' antioxidant profile is the presence of a heat-stable vitamin C precursor, which is exclusive to this fruit. The daily consumption of the LWB formulation provided approximately 40 mg of ascorbic acid equivalent, contributing to the overall antioxidant capacity. This precursor, identified as 2-O-(\(\beta\)-D-Glucopyranosyl)ascorbic acid, has been shown to be metabolized to ascorbic acid in animal studies, although the exact conversion rate in humans remains to be determined [83]. **Anti-inflammatory effects. ** Chronic inflammation is a key factor in the development of various diseases, including cardiovascular disease, diabetes, and certain cancers [76]. Goji berries have demonstrated significant anti-inflammatory properties in both in vitro and in vivo studies, suggesting their potential to mitigate inflammation-related health issues. The anti-inflammatory effects of goji berries are largely attributed to their polysaccharide and the anti-inflammatory effects of goji berries are also related to their polycyclic and anti-inflammatory effects. charides and flavonoid content.