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Is it true that black wolfberry turns white after soaking in water?
It's true. After the anthocyanins in Lycium barbarum are completely soaked out, the fruit becomes white and transparent. There are two reasons:

1. The main nutritional component of Lycium barbarum is anthocyanin, which is easily soluble in water. It is easy to soak out all anthocyanins after brewing for 3-4 times.

2. The skin of wild Lycium barbarum is very thin, and it is easy to break when picking. The destroyed nutrients of Lycium barbarum are distributed faster, and it is easier to turn white and transparent.

The anthocyanins in Lycium barbarum will show different colors in water with different pH, purple in acidic water and blue in alkaline water. As long as there is this color change, Lycium barbarum is not fake.