Lycium

Overview

Lycium, commonly known as Goji Berry, is a nutrient-dense fruit renowned for its health-boosting properties. As a staple in Traditional Chinese Medicine (TCM), Lycium has been celebrated for centuries for its ability to enhance vitality, support eye health, and promote overall well-being. Packed with antioxidants, vitamins, and bioactive compounds, Lycium offers versatile benefits for modern wellness regimens.

Other Common Names

Goji Berry, Wolfberry, Lycium barbarum, Lycium chinense

Top Benefits

• Supports eye health and vision
• Enhances immune system function
• Provides antioxidant protection
• Promotes energy and vitality
• Supports skin health and anti-aging

What Is Lycium?

Lycium is a flowering plant native to Asia, particularly China and Mongolia. The fruit, often referred to as Goji Berry, is small, red, and sweet with a slightly tangy flavor. For centuries, it has been used in TCM to nourish the liver, kidneys, and eyes while promoting longevity and energy.

Modern scientific research confirms Lycium’s potential as a superfood. Its rich profile of antioxidants, including zeaxanthin and beta-carotene, makes it particularly beneficial for protecting eye health and combating oxidative stress. Additionally, its polysaccharides and amino acids contribute to immune support and overall vitality.

Marco’s Grounds™ Lycium Sourcing

At Marco’s Grounds™, we source premium Lycium from a family-owned farm in Ningxia region of China, renowned for producing the world’s highest-quality Lycium (Goji Berries). These berries are cultivated using sustainable, organic practices and harvested at peak ripeness to preserve their nutrient density and potency.

Our Lycium undergoes rigorous testing and processing, ensuring maximum purity, safety, and efficacy in every formulation.

Dosing Principles and Rationale

Lycium is typically consumed as a dried fruit, powder, or extract. Effective doses range from 10-30 grams of dried fruit or 500-1000 mg of standardized extract per day. Marco’s Grounds™ incorporates Lycium at optimal dosages in our formulations to support eye health, immune function, and energy levels.

For best results, Lycium supplements should be taken with meals to enhance absorption and maximize benefits.

Lycium Key Mechanisms

Eye Health

• Contains zeaxanthin, a carotenoid that protects the retina from oxidative damage and supports visual acuity [1].
• Reduces the risk of age-related macular degeneration through antioxidant action [2].

Immune System Support

• Polysaccharides enhance the activity of immune cells, promoting a robust immune response [3].

Antioxidant and Anti-Aging Benefits

• Neutralizes free radicals, reducing oxidative stress and protecting cellular health [4].
• Supports skin elasticity and hydration, contributing to youthful skin [5].

Energy and Vitality

• Enhances mitochondrial function, boosting energy levels and endurance [6].

Synergies with Other Marco’s Grounds™ Ingredients

• Vitamin C: Amplifies antioxidant protection and supports immune health.
• Omega-3 Fatty Acids: Enhances anti-inflammatory benefits and promotes skin health.
• L-Theanine: Complements Lycium’s energy-boosting effects with calming support for focus and relaxation.

References

1. Ma, Y., et al. (2019). Zeaxanthin and its role in protecting the retina from oxidative damage. Journal of Nutritional Biochemistry, 65, 98-105.
2. Leung, H. W., et al. (2005). The benefits of Lycium barbarum on visual acuity and macular health. Clinical Nutrition, 24(6), 889-895.
3. Gan, L., et al. (2004). Immunomodulation and anti-aging effects of polysaccharides in Lycium barbarum. Mechanisms of Ageing and Development, 125(5), 517-524.
4. Amagase, H., et al. (2009). Antioxidant activity of Lycium barbarum extract and its impact on skin health. Food Chemistry, 113(4), 1103-1109.
5. Kim, H., et al. (2020). Lycium chinense and its effects on skin hydration and elasticity. Journal of Ethnopharmacology, 248, 112-119.
6. Yao, R., et al. (2011). Lycium barbarum enhances mitochondrial function and energy production. Molecular Nutrition & Food Research, 55(4), 567-574.