Jagody goji - superowoc w dietoterapii. Dieta prozdrowotna

Gramza-Michałowska, A.; Kulczyński, B.

Artykuł - szczegóły

Tytuł artykułu

Jagody goji - superowoc w dietoterapii. Dieta prozdrowotna

Autorzy

Gramza-Michałowska A. , Kulczyński B.

Identyfikatory

Warianty tytułu

Goji berries - superfruit in dietetic therapy. Health-promoting diet

Języki publikacji

Abstrakty

Jagody goji (Lycium barbarum) to pomarańczowoczerwone owoce o słodko-cierpkim smaku, które stają się coraz częstszym składnikiem diety przeciętnego Europejczyka. Jak podaje literatura, są one zaliczane do grupy tzw. superowoców, cechujących się znaczną zawartością cennych składników odżywczych o udowodnionej wysokiej aktywności biologicznej. Ich właściwości prozdrowotne obejmują przede wszystkim działanie przeciwmiażdżycowe, hipoglikemiczne, immunostymulacyjne, przeciwutleniające oraz przeciwnowotworowe. Pomimo wielu korzystnych właściwości należy jednak pamiętać, że spożycie jagód goji może wiązać się z wystąpieniem reakcji alergicznej oraz interakcji z przyjmowanymi lekami.

Goji berries (Lycium barbarum) are orange-red colored fruits with bitter-sweet taste, which become a part of European daily diet. Literature shows that Goji berries are included in a group of “superfruits”, characterized by a high content of nutritional components with high biological activity. Its health promoting values include hypolipidemic, hypoglycemic, immunomodulatory, antioxidant and anticancer activity. Besides beneficial influence for human health Goji berries could cause an allergic reaction and interactions with consumed drugs.

Słowa kluczowe

jagody goji Lycium barbarum związki bioaktywne działanie prozdrowotne potencjał przeciwutleniający

goji berries Lycium barbarum bioactive compounds pro-health influence antioxidant potential

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2014

Tom

T. 68, nr 6

Strony

34--36

Opis fizyczny

Bibliogr. 54 poz.

Twórcy

autor

Gramza-Michałowska A.

Katedra Technologii Żywienia Człowieka, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy, Poznań

autor

Kulczyński B.

Katedra Technologii Żywienia Człowieka, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy, Poznań

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikator YADDA

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