Since the fruits of Lycium L. species (Fructus Lycii, goji berries) are promoted as a “superfood” with plenty of health benefits, there is extensive research interest in their nutritional and phytochemical composition. In the present study, the nutritional value, minerals, fatty acid composition, and bioactive compounds of L. barbarum L., red, yellow, and black goji berry (L. ruthenicum Murray.) cultivated in Serbia were investigated. Antioxidant and antimicrobial properties of their methanol extracts were assessed. Red goji berry had the highest content of fats, dietary fiber, iron, total carotenoids, and 2-O-β-d-glucopyranosyl-l-ascorbic acid (AA-2βG). The yellow goji berry extract showed the highest level of flavonoids and the most prominent antimicrobial (especially against Gram-negative bacteria) properties. The highest total phenolic content and the most potent antioxidant activity were observed for the extract of black goji berry. Therefore, all goji berries could be a valuable source of bioactive compounds in the food and pharmaceutical industry.

Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.

In this study, we investigated the antimicrobial activity of the young shoots of the smoke tree, Cotinus coggygria Scop., Anacardiaceae. The acetone extract and the derived ethyl acetate fraction effectively inhibited the growth of Gram-positive and Gram-negative bacteria (MIC 25-200 µg/ml), while the chloroform fraction showed pronounced activity against the yeast Candida albicans (MIC 3.12 µg/ml). The ethyl acetate fraction exhibited a significant ferric-reducing ability (10.7 mmol Fe(2+) /g extract), a very high DPPH radical scavenging activity (SC50  = 1.7 µg/ml) and inhibition of lipid peroxidation (IC50  = 41.8 µg/ml). High amounts of total phenolics (929.8 mg/g), tannins (833.8 mg/g) and flavonoids (35.5 mg/g) were determined in the ethyl acetate fraction, which also exerted significant anti-inflammatory (76.7%) and cytotoxic effects (IC50  = 15.6 µg/ml).

Besides other already established health-promoting effects, wild garlic could be useful in treatment of mild gastrointestinal disturbances.

The chemical composition and antimicrobial activity of the essential oil of the Balkan endemic species Seseli rigidum Waldst. & Kit. (Apiaceae) was investigated. The monoterpene α-pinene was predominant in the volatile oil from aerial parts (57.4%) and fruit (23.3%). In the essential oil of the aerial parts limonene (6.7%), camphene (5.8%) and sabinene (5.5%) were also present in high amounts, and in the fruit oil, β-phellandrene (17.4%) and sabinene (12.9%). On the contrary, the root essential oil was composed almost entirely of the polyacetylene falcarinol (88.8%). The antimicrobial activity of the root essential oil was significant against Staphylococcus aureus, S. epidermidis, Micrococcus luteus and Enterococcus faecalis (MICs 6.25-25.00 μg/mL). Volatile constituents from the root strongly inhibited the growth of methicillin-resistant strains of S. aureus (MICs 6.25-50.00 μg/mL). Anti-staphylococcal activity can be attributed to the main volatile constituent of S. rigidum root, falcarinol.