The main effects and functions of bamboo leaf flavonoid

1. Antioxidant effect
Bamboo leaf flavonoids have the role of scavenging free radicals in the body, superoxide anion radicals and other free radicals.

2. Blood lipid regulation
Animal and clinical trials have shown that bamboo leaf flavonoids can significantly reduce the serum triglyceride content of animals and humans, and increase the HDL cholesterol content.

3.Anti hypoxia resistance of the whole animal
Domestic patents on bamboo leaf flavonoids anti-hypoxia effect on the whole animal research, confirmed that bamboo leaf flavonoids can prolong the survival time of mice poisoned with sodium nitrite, potassium cyanide, lidocaine, but also extend the time of the disappearance of the electrocardiogram can be clamped mice, i.e., bamboo leaf flavonoids have the effect of anti-hypoxia and myocardial hypoxia in the whole animal.

4. Effects on myocardium and coronary artery
Patent test proved that bamboo leaf flavonoid has the effect of expanding coronary blood vessels, increase coronary flow and increase myocardial contractility, and low dose of bamboo leaf flavonoid group to increase myocardial contractility do yo oh that better than danshen group. There are also patents proving that bamboo leaf flavonoid can significantly improve myocardial ischemia, myocardial ischemia has a definite protective effect, and compared with danshen group has obvious advantages.

5. Protective effect on cerebral ischemia
The results of patent experiments show that the administration of bamboo leaf flavonoid at 10-40mg/kg can improve the neurological symptoms of rats after modeling to a certain extent, and reduce the scope of cerebral infarction and focal cerebral ischemic injury.

6.Anti-platelet aggregation and thrombosis
Anti-rabbit platelet aggregation in vitro and in vivo experiments have shown that bamboo leaf flavonoids can significantly inhibit platelet aggregation and inhibit thrombosis.

Application of Bamboo Leaf Flavonoid

In recent years, as people’s awareness of food safety increases, natural, nutritious, safe and multi-functional natural foods are highly favored, and the development and use of natural food additives are on the rise. It is widely used in meat products, aquatic products, condiments, dairy products, beverages, oil, wine, puffed food and pastries, etc. It has a broad application prospect in the food industry.

1. Application in meat products
Applied in meat products, not only has the antioxidant effect comparable with vitamin E, but also with vitamin C or isovitamin C compounding, but also can greatly reduce the amount of nitrate or sodium nitrite, inhibit the formation of nitrosamines, to improve the safety of meat products, and improve the color and texture of meat products, improve commodity performance.

2. Application in aquatic processing and breeding
Bamboo leaf flavonoids have a certain antibacterial preservation effect, the Malaysian prawns and Chinese velvet turtle were placed in the temporary pool containing bamboo leaf flavonoids, 24h after room temperature, low temperature and high temperature oxidation experiments. The test showed that the antioxidant performance and color retention were significantly higher than the control group.

4. Application in dairy products
Adding a certain amount of bamboo leaf flavonoids during the processing of sterilized milk can significantly improve the antioxidant activity and anti-free radical properties of the product while the sensory quality and colloidal properties are stable. It has also been reported that the extract of light bamboo leaves is compounded with fresh milk and fermented to produce good texture and nutrient-rich health yogurt.

5. Application in flavorings
Add bamboo leaf flavonoids in mayonnaise, tea polyphenols and blank as a control, through the determination of peroxide value and total carbonyl compounds content, sensory evaluation, colorimetric analysis, the results show that bamboo leaf flavonoids added to the total sensory quality of the product does not have a significant effect: 0.03% of bamboo leaf flavonoids additives amount of antioxidant effect is better than the same dose of tea polyphenols.

6. Application in puffed food products
In the puffed rice crackers hanging oil process, the palm oil containing bamboo leaf flavonoids sprayed to the surface of the cake embryo, cooling and packaging of the product after the pro-oxidation test, the study showed that the antioxidant effect of bamboo leaf flavonoids is significantly stronger than the tea polyphenols, slightly better than the tertiary butylhydroquinone.

7. Application in edible oil
In the processing of edible oil, rancidity reaction may occur during the storage process, which not only causes changes in sensory properties such as color and odor, but also produces adverse effects on the body. Therefore, bamboo leaf flavonoids are often used as antioxidants to ensure the quality of oils and fats in processing.

8. Application in brewing wine
Adding bamboo leaf flavonoids in wine, yellow wine and beer can not only give the products a kind of elegant bamboo flavor and mellow taste, but also improve its antioxidant property and storage stability.

9. Application in beverage
Bamboo flavonoids in beverage processing, can give the product of bamboo leaf fragrance and stability, orange juice drink as an example, bamboo flavonoids and vitamins synergistic effect, one year after the color of the product can still be maintained for the orange-yellow color, the loss of vitamin C for the control group only in general, and bamboo flavonoids and orange juice compatibility is better, in addition to a combination of carbonated beverages with some of the products are also rich in flavonoids in the function of the factor, it can play a role in Clearing heat, quenching thirst, diaphoretic, diuretic effect, as a new type of nutritional health products are widely used.

10. Application in functional foods
The nutritional health effects of bamboo leaf flavonoids are the focus of attention by many scholars, used in capsules, with antihypertensive and hypolipidemic protection of cardiovascular and cerebrovascular, antioxidant and anti-aging, and reduce the incidence of tumors and other effects.