Goji extract as a food additives

Wolfberry, commercially called goji berry, is the common name for the fruit of two very closely related species: Lycium barbarum. Unrelated to the plant’s geographic origin, the names Tibetan goji and Himalayan goji are in common use in the health food market for products from this plant. Goji extract leaves form on the shoot either in an alternating arrangement or in bundles of up to three, each having a shape that is either lanceolate.
Wolfberry is the most commonly used English name. In addition, commercial volumes of wolfberries grow in the Chinese regions of Inner Mongolia, Qinghai, Gansu, Shaanxi, Shanxi, and Hebei. The fruits are preserved by drying them in full sun on open trays or by mechanical dehydration employing a progressively increasing series of heat exposure over 48 hours.
Wolfberries are celebrated each August in Ningxia with an annual festival coinciding with the berry harvest. As Ningxia’s borders merge with three deserts, Wolfberry as a food additives are also planted to control erosion and reclaim irrigable soils from desertification. As a food, dried wolfberries are traditionally cooked before consumption.
Atropine, a toxic alkaloid found in other members of the Solanaceae family, occurs naturally in wolfberry fruit. The atropine concentrations of berries from China and Thailand are variable, with a maximum content of 19 ppb, below the likely toxic amount. Further in vitro testing revealed that the tea inhibited warfarin metabolism, providing evidence for possible interaction between warfarin and undefined wolfberry phytochemicals.
Other Herbal Extracts: Tribulus Terrestris         Saw palmetto Extract         Pomegranate Extract