Black Goji
Overview
Black goji (Lycium ruthenicum) berries are anthocyanin-rich fruits, with C3G-type (cyanidin-based) pigments (Cyanidin backbone) and exceptionally high pigment density compared with many common berries [1]. Dietary flavonoid and anthocyanin intake has been associated with cognitive endpoints in controlled feeding contexts [2].
Within the BRAIN Diet framework, black goji is a concentrated polyphenol-class food used in small portions for anthocyanin diversity rather than as a staple calorie source [1,2].
Key Nutritional Highlights
- Anthocyanin-dense berry; pigment content strongly exceeds many common cultivated berries [1].
- High-flavonoid dietary patterns link to cognitive improvements in human trials [2].
- Low typical serving sizes; nutrient and polyphenol intake scales with portion.
- Part of diverse berry/polyphenol strategy rather than a single-source reliance [2].
Food Context
Synergies
- Part of diverse polyphenol intake
- Pair with other C3G-rich foods
Preparation
- Can be consumed dried or fresh
- Supports detoxification pathways
Recipes
Nutrient Tables (per 100 g)
Core nutrients
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Energy | 52.7 kcal | — |
| Protein | 0.6 g | — |
| Total fat | 0.3 g | — |
| Carbohydrates | 13.5 g | — |
| Sugars | 8 g | — |
| Fibre | 1.3 g | — |
Bioactive compounds
Explicitly identified compounds, including individual fatty acids, with a defensible quantity or an explicit qualitative status. Asterisks (*) identify supplementary sources below. Unquantified or trace constituents are not automatically admitted to the Substances list.
| Compound / class | Amount per 100 g | Notes |
|---|---|---|
| Cyanidin | Present — quantity not established * | — |
| Vitamin C | Present — quantity not established * | — |
- * Cyanidin: USDA Database for the Flavonoid Content of Selected Foods (Release 3.3) lists cyanidin glycosides in Black Goji; individual cyanidin mass is not reported in the selected USDA SR Legacy composition record.
- * Vitamin C: Black Goji contain ascorbate in food-specific analyses; USDA SR Legacy has no record for this food.
Substances
Substances admitted through a supported nutrition-table row. Not every table row appears here. Cards are not BRS mappings.
2 substances in this food
Vitamin C (Ascorbate)
Antioxidant; supports iron absorption; neuronal SVCT2 transport
Cyanidin and Cyanidin-3-Glucoside (C3G)
Anthocyanidin parent compound and its common dietary glycoside, cyanidin-3-glucoside (C3G).
References
[1] Anthocyanin-dense berry; pigment content strongly exceeds many common cultivated berries. Neshatdoust & Saunders 2016. High-flavonoid intake induces cognitive improvements linked to changes in serum brain-derived neurotrophic factor: Two randomised, controlled trials
[2] High-flavonoid dietary patterns link to cognitive improvements in human trials. Boots & Haenen 2008. Health effects of quercetin: From antioxidant to nutraceutical