Goji berries (also called wolfberries, from Lycium barbarum or Lycium chinense) have been cultivated for more than a thousand years in parts of Asia. Originally used in traditional Chinese medicine, they are now traded globally as a “superfruit” thanks to their bright color and rich nutrient profile.
These small red-orange berries pack a nutritional punch: they contain vitamins A, C, fiber, iron, carotenoids, and antioxidant compounds such as zeaxanthin. Scientific studies suggest goji berries may support eye health (thanks to carotenoids), boost immune function, aid in metabolic regulation, and help protect liver function. That said, many benefits are still emerging and require more rigorous human trials.
However, while promising, goji berries are not a miracle cure and must be used wisely. They can interact with medications such as blood thinners, diabetes drugs, and blood pressure medications. Also, because berries can absorb environmental pollutants, sourcing from reliable, low-contaminant farms is important. For everyday use, they can be eaten raw, dried, steeped into tea (such as gŭqǐ chá), or added to smoothies, cereals, or soups.
When writing about goji berries, applying E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) is key. Draw from peer-reviewed research, report dose limits and safety details, credit agricultural and traditional sources, and share documented uses. That way, readers get both the rich heritage and the scientific reality behind these vibrant berries.
