Bamboo Leaf Flavonoids

Bamboo leaf flavonoids are a kind of plant flavonoid preparation newly developed in the 1990s with wild alpine light bamboo leaves as raw materials. Its functional factor is flavonoid glycoside, and Tangan flavonoids are the main ones. The so-called flavonoid glycoside refers to the compound formed by linking sugar groups at certain positions of the flavonoid wood core. It is divided into carbon glycoside flavonoids and oxygen glycoside flavonoids. The so-called carbon glycoside flavonoids refers to the sugar groups in which are connected to the flavonoid mother core through -CC- bonds. Compared with oxygen glycoside flavonoids, carbon glycoside flavonoids have the following outstanding advantages:

(1) The structure is stable and not easily degraded;

(2) It can penetrate deep into the lesion and directly exert therapeutic effects;

(3) Enhanced hydrophilicity is beneficial to the development of medicines, foods, cosmetics, etc.

The efficacy and function of bamboo leaf flavonoids

1. It has the function of protecting cardiovascular and cerebrovascular vessels, regulating blood lipids and reducing blood viscosity.

2. Enhance immune function and resist fatigue.

3. Antibacterial, antiviral, deodorizing and fragrance enhancing effects.

4. Improve the safety of meat products and improve their texture, color and water retention.

5. Application in beverage industry as flavor enhancer, natural antioxidant, sweetener and pigment.

Nutritional value of bamboo leaf flavonoids

It includes flavonoids, lactones and phenolic acid compounds, which are a complex mixture with synergistic effects. Among them, flavonoids are mainly carbonyl glycoside flavonoids, and the four representative compounds are: orientin, isoorientin, vitexin and isovitexin. Lactone compounds are mainly hydroxycoumarins and their glycosides. Phenolic acid compounds are mainly derivatives of cinnamic acid, including chlorogenic acid, caffeic acid and ferulic acid.

Medicinal Value of Bamboo Leaf Flavonoids

1. Application of AOB in Western-style meat products.

During the mixing and mixing process of western sausage, a certain proportion of AOB (measured by the weight percentage of meat filling, dissolved in water in advance) was added, and tea polyphenols were used as a control. The modified TBA method was used, combined with color difference determination, texture analysis and nitrite content determination, to comprehensively evaluate the use of AOB as an antioxidant in western meat products. When the addition amount of AOB was 0.03%, and the nitrite and sodium iso-VC were halved on the basis of the original formula, the most ideal product was obtained, which not only effectively delayed the oxidation of fat, inhibited the formation of MDA, and increased the shelf life; but also significantly reduced the nitrite content in the finished product, improving the food safety; at the same time, it had no adverse effects on the flavor, color and texture of the sausage. The comprehensive effect of AOB in western sausage is better than that of tea polyphenols, and it shows a synergistic antioxidant effect with sodium iso-VC.

2. Application of AOB in Chinese sausage.

AOB is added together with the ingredients (measured as a percentage of the weight of the meat filling, dissolved in water or wine in advance). Experiments show that after adding 0.03% AOB on the basis of the original formula, the results of the determination of the peroxide value (POV) and the acid value (AV) show that the antioxidant properties of the sausage have been significantly improved; the nitrite content in the finished product is only 56% of that in the control; and the effect of the 0.03% addition is better than the high-dose group of 0.06%. Using it at this dosage can not only significantly improve the antioxidant properties of the finished product, effectively remove nitrite, and further block the synthesis of nitrosamines, but also have no adverse effects on the color, texture and other sensory qualities of the product, and is easily accepted by consumers.

3. Application of AOB in pickled and cured products

AOB was prepared into a 0.03% aqueous solution, and TBHQ (pre-dissolved in ethanol) of the same concentration was used as a control. The Jinhua ham slices with a thickness of about 1 cm were immersed for 2 minutes to compare the effects on the antioxidant properties and photosensitivity of the sliced ​​ham. AOB had a certain degree of masking of the cured aroma of raw ham, but after tasting it after cooking, the flavor and taste were not different. The color difference measurement showed that there was no significant difference in the color of the ham (p>0.10); after being stored in an oven at 50±1ºC for 11 days, the AV and POV measurements showed that the oxidation of lipids in the AOB and TBHQ experimental groups was significantly inhibited compared with the control, and the shelf life was significantly extended, and the effect of AOB was slightly better than that of TBHQ.

4. Application of AOB in aquatic products

The captured Macrobrachium rosenbergii and Chinese mitten crab were placed in a clean water pool for 20-24 hours (oxygenation), and 0.015% AOB was added to the temporary water. While the residues in the digestive tract were expelled, a certain amount of AOB antioxidant components were taken into the shrimp and crab. The shrimp and crab were processed into soft cans after temporary culture, and room temperature and low temperature storage and high temperature oxidation experiments were carried out respectively. Adding AOB to the temporary water significantly enhanced the antioxidant capacity of the products, and the color retention performance of the finished products was significantly better than that of the control (p<0.05), and effectively inhibited the oxidative fading of astaxanthin (cyanin) and the oxidative blackening of shrimp heads; in the storage experiment at 35±1&ordm;C, the fat bag rate was significantly reduced (p<0.05), showing a certain antibacterial and fresh-keeping effect. After the soft cans were stored at room temperature for 3 months, the content of malondialdehyde (MDA) in the homogenate of shrimp and crab muscles was significantly lower than that of the blank control.

Side effects of bamboo leaf flavonoids

Side effects are caused by poor drug selectivity and are inherent in the drug itself. Whether it is a prescription drug or an over-the-counter drug, it should be used under the guidance of a doctor or pharmacist. If you feel uncomfortable while taking the drug, you must stop taking it in time and consult a doctor or pharmacist to avoid unnecessary damage.

Taboos of using bamboo leaf flavonoids

1. Avoid smoking, drinking, spicy, cold, and greasy food.

2. People with severe chronic diseases such as liver disease and kidney disease should take the medicine under the guidance of a doctor.

3. If there is no improvement in the condition after taking the medicine for one week, or if the symptoms worsen during medication, you should stop taking the medicine and go to the hospital for treatment.

4. People who are allergic to this product are forbidden to use it, and those with allergic constitution should use it with caution.

5. Do not take the drug if its properties change.

6. Children must use it under adult supervision.

7. Please keep this medicine out of reach of children.

8. If you are taking other medicines, please consult your physician or pharmacist before using this product.