The effects of bamboo leaf flavonoids
1. Antioxidant effect
Bamboo leaf flavonoids have the effect of scavenging free radicals, superoxide anion radicals and other free radicals in the body.
2. Regulation of blood lipids
Animal tests and clinical trials have shown that bamboo leaf flavonoids can significantly reduce serum triglyceride levels and increase HDL cholesterol levels in animals and humans.
3. Anti-hypoxia effect in animals as a whole
A domestic patent has researched on the anti-hypoxia effect of bamboo leaf flavonoid in animals, and confirmed that bamboo leaf flavonoid can prolong the survival time of mice poisoned by sodium nitrite, potassium cyanide and lidocaine, and can also prolong the time when the cardiac electricity disappears in mice with clamped trachea, i.e. bamboo leaf flavonoid has the effect of anti-hypoxia and myocardial hypoxia in animals as a whole.
4. Effects on myocardium and coronary arteries
Patent tests have proved that bamboo leaf flavonoids have the effect of dilating coronary blood vessels, increasing coronary flow and increasing myocardial contraction, and the low-dose bamboo leaf flavonoids group increases myocardial contraction do yo-oh that is better than the salvia group. There are also patents that prove that bamboo leaf flavonoids can significantly improve myocardial ischemia and have a definite protective effect on myocardial ischemia, and have a significant advantage compared with the salvia group.
5. Protective effect on cerebral ischaemia
The results of the patent experiment showed that the administration of bamboo leaf flavonoid at 10-40mg/kg could improve the neurological symptoms of rats after moulding to a certain extent, and could reduce the scope of cerebral infarction and focal cerebral ischemic injury.
6. Anti-platelet aggregation and thrombosis effect
In vitro and in vivo experiments on anti-platelet aggregation in rabbits have shown that bamboo leaf flavonoids can significantly inhibit platelet aggregation and thrombus formation.
Applications of bamboo leaf flavonoids
1. Application in meat products
In meat products, it not only has antioxidant effect comparable with vitamin E, but also can significantly reduce the amount of nitrate or sodium nitrite after compounding with vitamin C or isovitamin C, inhibit the formation of nitrosamines, improve the safety of meat products, and improve the colour and texture of meat products, and enhance the commercial performance.
2. Application in aquatic processing and breeding
The Malaysian prawn and the Chinese soft-shelled turtle were placed in a temporary pond containing bamboo leaf flavonoids and subjected to oxidation tests at room temperature, low temperature and high temperature after 24h. The tests showed that the antioxidant properties and colour retention were significantly higher than those of the control.
3. Application in dairy products
The addition of a certain amount of bamboo leaf flavonoids in the processing of sterilized milk can significantly improve the antioxidant activity and anti-free radical properties of the product with stable sensory quality and colloidal properties. It has also been reported that the fermentation of the extract of light bamboo leaves with fresh milk has resulted in the production of health yoghurt with good sensory properties and rich nutrition.
4. Application in condiments
In mayonnaise, bamboo leaf flavonoids were added to tea polyphenols and blanks as controls, and the results showed that the addition of bamboo leaf flavonoids had no significant effect on the total sensory quality of the product through the determination of peroxide value and total carbonyl compound content, sensory evaluation and colour difference analysis: 0.03% bamboo leaf flavonoids additive amount of antioxidant effect was better than the same dose of tea polyphenols.
5. Application in puffed food
In the puffed rice cake hanging oil process, the palm oil containing bamboo leaf flavonoids sprayed onto the surface of the cake embryo, after cooling and packaging the product after the oxidation test, the study showed that the antioxidant effect of bamboo leaf flavonoids is significantly stronger than tea polyphenol, slightly better than tert-butylhydroquinone.
6. Application in edible oil
In the processing of edible oil, oil and grease in the storage process may occur rancidity reaction, not only cause colour and odor and other sensory properties of the change, but also produce adverse effects on the body. Therefore, bamboo leaf flavonoids are commonly used in processing as antioxidants to ensure the quality of oils and fats.
7. Application in brewing wine
Adding bamboo flavonoids to wine, yellow wine and beer can not only give the product a light bamboo aroma and mellow taste, but also improve its antioxidant properties and storage stability.
8. Application in beverages
Bamboo leaf flavonoids in beverage processing, can give the product bamboo leaf fragrance and stability, to orange juice drinks, for example, bamboo leaf flavonoids and vitamin synergy, a year later the product colour can still be maintained as orange, the loss of vitamin C is only the general control group, and bamboo leaf flavonoids and orange juice compatibility is relatively good, in addition to the combination with some carbonated drinks, the product is also rich in flavonoids functional factors, can play clearing heat, quenching thirst, diaphoresis and diuretic effects, and is widely used as a new type of nutritional health product.
9 Application in functional foods
The nutritional health effects of bamboo leaf flavonoids are the focus of attention by many scholars, used in capsules, with the effect of lowering blood pressure and lipids to protect the heart and cerebral vessels, anti-oxidation and anti-ageing, reduce the occurrence of tumours and so on.
