Bamboo Leaves: An Emerging Multi-functional Food

Authors

DOI:

https://doi.org/10.55121/fds.v1i1.134

Keywords:

Bamboo leaves, Uses, Antioxidant, Functional food

Abstract

Bamboos form a unique group of giant arborescent grasses belonging to the family Poaceae and sub-family Bambuseae. Bamboo leaves are the favorite food of pandas and many other animals and are much valued as fodder. Other than this, its uses in the food industry in various food products, bamboo wine and as packaging material are being explored. Anti-oxidant of bamboo leaves (AOB), a novel food anti-oxidant is used in many food products and has been found to contain antioxidants, flavanoids and other bioactive compounds that help in the prevention of various degenerative diseases like cancer, diabetes, heart problems etc. However, there is no systematic review that explores the nutritional value and uses of bamboo leaves in different sectors. Therefore, this paper reviews the nutritional composition and spectrum of usage in the food industry. Bamboo leaves have great potential as a food additive and more research attempts on its use as a nutraceutical and functional foods are needed.

References

Pandey, A.K., Tripathi, Y.C., Kumar, A., 2016. Non timber forest products (NTFPs) for sustained livelihood: Challenges and strategies. Research Journal of Forestry. 10(1), 1-7.

Sharma, Y.M.L., 1980. Bamboos in the Asia-Pacific region. Bamboo research in Asia. World Publications: Singapore. pp. 99-120.

Sharma, B.D., Hore, D.K., Pandey, G., 1992. Genetic resources of bamboo in the north-eastern region of India. Indian Journal of Forestry. 15(1), 44-51.

Singhal, P., Singh, R.K., Satya, S., et al., 2017. Toxicity reduction in bamboo shoots: Field survey and scientific validation of a traditional knowledge system. Culture, Agriculture, Food and Environment. 39(2), 138-142. DOI: https://doi.org/10.1111/cuag.12089

Singhal, P., Rudra, S.G., Singh, R.K., et al., 2018. Impact of Drying Techniques on Physical Quality of Bamboo Shoots: Implications on Tribal’s Livelihoods [Internet]. Available from: http://nopr.niscpr.res.in/handle/123456789/43641

Singhal, P., Bal, L.M., Satya, S., et al., 2013. Bamboo shoots: A novel source of nutrition and medicine. Critical Reviews in Food Science and Nutrition. 53(5), 517-534. DOI: https://doi.org/10.1080/10408398.2010.531488

Singhal, P., Satya, S., Sudhakar, P., 2011. Antioxidant and pharmaceutical potential of bamboo leaves. Bamboo Science and Culture. 24(1), 19-28.

Singh, K.A., 1999. Nutrient contents in tree fodders and Bamboo leaves of Eastern Himalaya. Indian Journal of Animal Nutrition. 16(2), 178-182.

Datt, C., Niranjan, M., Chhabra, A., et al., 2006. Nutritional evaluation of different bamboo leaves of Tripura. Indian Journal of Dairy Science. 59(6), 376-379.

Weiwen, C., Zhijiang, L., Fang, C., et al., 2004. The nutrition status and nutrition diagnosis of bamboo leaves in the South of Hubei. Journal of Northeast Forestry University. 32(2), 41-44.

Sahoo, A., Ogra, R.K., Sood, A., et al., 2009. Chemical composition and nutritive value of leaves from different Bamboo cultivars. Indian Journal of Animal Nutrition. 26(4), 306-314.

Suri, R.K., Mathur, K.C., 1984. Recent trends in forest utilization. Backhuys Biological Books: Kerkwerve, Netherlands. pp. 85-86.

Coffie, G.Y., Antwi-Boasiako, C., Darkwa, N.A., 2014. Phytochemical constituents of the leaves of three bamboo (Poaceae) species in Ghana. Journal of Pharmacognosy and Phytochemistry. 2(6), 34-38.

Hu, C., Zhang, Y., Kitts, D.D., 2000. Evaluation of antioxidant and prooxidant activities of bamboo Phyllostachys nigra var. Henonis leaf extract in vitro. Journal of Agricultural and Food Chemistry. 48(8), 3170-3176. DOI: https://doi.org/10.1021/jf0001637

Lu, B., Wu, X., Tie, X., et al., 2005. Toxicology and safety of anti-oxidant of bamboo leaves. Part 1: Acute and subchronic toxicity studies on anti-oxidant of bamboo leaves. Food and Chemical Toxicology. 43(5), 783-792. DOI: https://doi.org/10.1016/j.fct.2005.01.019

Lu, B., Wu, X., Shi, J., et al., 2006. Toxicology and safety of antioxidant of bamboo leaves. Part 2: Developmental toxicity test in rats with antioxidant of bamboo leaves. Food and Chemical Toxicology. 44(10), 1739-1743. DOI: https://doi.org/10.1016/j.fct.2006.05.012

Walle, T., 2004. Absorption and metabolism of flavonoids. Free Radical Biology and Medicine. 36(7), 829-837. DOI: https://doi.org/10.1016/j.freeradbiomed.2004.01.002

Pietta, P.G., 2000. Flavonoids as antioxidants. Journal of Natural Products. 63(7), 1035-1042. DOI: https://doi.org/10.1021/np9904509

Burns, J., Gardner, P.T., O’Neil, J., et al., 2000. Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines. Journal of Agricultural and Food Chemistry. 48(2), 220-230. DOI: https://doi.org/10.1021/jf9909757

Kaneko, T., Baba, N., 1999. Protective effect of flavonoids on endothelial cells against linoleic acid hydroperoxide-induced toxicity. Bioscience, Biotechnology, and Biochemistry. 63(2), 323-328. DOI: https://doi.org/10.1271/bbb.63.323

Hertog, M.G., Kromhout, D., Aravanis, C., et al., 1995. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Archives of Internal Medicine. 155(4), 381-386. DOI: https://doi.org/10.1001/archinte.1995.00430040053006

Knekt, P., Jarvinen, R., Reunanen, A., et al., 1996. Flavonoid intake and coronary mortality in Finland: A cohort study. BMJ. 312(7029), 478-481. DOI: https://doi.org/10.1136/bmj.312.7029.478

Yochum, L., Kushi, L.H., Meyer, K., et al., 1999. Dietary flavonoid intake and risk of cardiovascular disease in postmenopausal women. American Journal of Epidemiology. 149(10), 943-949. DOI: https://doi.org/10.1093/oxfordjournals.aje.a009738

Le Marchand, L., Murphy, S.P., Hankin, J.H., et al., 2000. Intake of flavonoids and lung cancer. Journal of the National Cancer Institute. 92(2), 154-160. DOI: https://doi.org/10.1093/jnci/92.2.154

Eyini, M., Jayakumar, M., Pannirselvam, S., 1989. Allelopathic effect of bamboo leaf extract on the seedling of groundnut. Tropical Ecology. 30(1), 138-141.

Li, Y.F., 2009. Comparison of Bamboo Leaf Flavone and Vc Content in Different Species Bamboo [Internet]. Available from: http://en.cnki.com.cn/Article_en/CJFDTotal-HNNK200902014.htm

Zhang, Y., Wu, X.Q., Yu, Z.Y., 2002. Comparison study on total flavonoid content and anti-free redical activity of the leaves of bamboo, phyllostachys nigra, and Ginkgo bilabo. China Journal of Chinese Materia Medica. 27(4), 254-257.

Zhang, Y., Jiao, J., Liu, C., et al., 2008. Isolation and purification of four flavone C-glycosides from antioxidant of bamboo leaves by macroporous resin column chromatography and preparative high-performance liquid chromatography. Food Chemistry. 107(3), 1326-1336. DOI: https://doi.org/10.1016/j.foodchem.2007.09.037

Zhang, Y., Bao, B., Lu, B., et al., 2005. Determination of flavone C-glucosides in antioxidant of bamboo leaves (AOB) fortified foods by reversed-phase high-performance liquid chromatography with ultraviolet diode array detection. Journal of Chromatography A. 1065(2), 177-185. DOI: https://doi.org/10.1016/j.chroma.2004.12.086

Zhang, Y., Tie, X., Bao, B., et al., 2007. Metabolism of flavone C-glucosides and p-coumaric acid from antioxidant of bamboo leaves (AOB) in rats. British Journal of Nutrition. 97(3), 484-494. DOI: https://doi.org/10.1017/S0007114507336830

Park, H.S., Lim, J.H., Kim, H.J., et al., 2007. Antioxidant flavone glycosides from the leaves of Sasa borealis. Archives of Pharmacal Research. 30, 161-166. DOI: https://doi.org/10.1007/BF02977689

Zhang, Y., Ding, X.L., 1996. Studies on Antioxidative Fraction in Bamboo Leaves and Its Capacity to Scavenge Active Oxygen Radicals [Internet]. Available from: http://en.cnki.com.cn/Article_en/CJFDTOTAL-ZZYJ603.003.htm

Jiao, J., Zhang, Y., Liu, C., et al., 2007. Separation and purification of tricin from an antioxidant product derived from bamboo leaves. Journal of Agricultural and Food Chemistry. 55(25), 10086-10092. DOI: https://doi.org/10.1021/jf0716533

Kweon, M.H., Hwang, H.J., Sung, H.C., 2001. Identification and antioxidant activity of novel chlorogenic acid derivatives from bamboo (Phyllostachys edulis). Journal of Agricultural and Food Chemistry. 49(10), 4646-4655. DOI: https://doi.org/10.1021/jf010514x

He, Y.J., Yue, Y.D., Tang, F., 2009. Detection of Antioxidative Capacity of Essential Oils from the Bamboo Leaves by Scavenging Organic Free Radical DPPH [Internet]. Available from: http://en.cnki.com.cn/Article_en/CJFDTOTAL-ANHU200903022.htm

Liu, X., Mi, S.Q., Zhang, Y.X., et al., 2009. Anti-oxidative Activity of Extract of North Ph. Praecox Leaves [Internet]. Available from: http://en.cnki.com.cn/Article_en/CJFDTOTAL-HJYJ200903024.htm

Lv, Z.L., Lin, X., Miao, Z.H., et al., 2012. Antioxidant activity of bamboo-leaf extracts from the species Dendrocalamopsis oldhami. Sci Res Essays. 7(44), 3789-3796.

Song, H.S., Moon, H.J., Park, B.E., et al., 2007. Anti-oxidant activity and whitening activity of bamboo extracts. Yakhak Hoeji. 51(6), 500-507.

Kurokawa, T., Itagaki, S., Yamaji, T., et al., 2006. Antioxidant activity of a novel extract from bamboo grass (AHSS) against ischemia-reperfusion injury in rat small intestine. Biological and Pharmaceutical Bulletin. 29(11), 2301-2303. DOI: https://doi.org/10.1248/bpb.29.2301

Gong, J., Xia, D., Huang, J., et al., 2015. Functional components of bamboo shavings and bamboo leaf extracts and their antioxidant activities in vitro. Journal of Medicinal Food. 18(4), 453-459. DOI: https://doi.org/10.1089/jmf.2014.3189

Wang, J., Yue, Y.D., Tang, F., et al., 2012. TLC screening for antioxidant activity of extracts from fifteen bamboo species and identification of antioxidant flavone glycosides from leaves of Bambusa. textilis McClure. Molecules. 17(10), 12297-12311. DOI: https://doi.org/10.3390/molecules171012297

Raizada, M.B., Chatterji, R.N., 1956. World distribution of bamboos with special references to the Indian species and their more important uses. Indian Forester. 82(5), 215-218.

Thapa, B., Walker, D.H., Sinclair, F.L., 1997. Indigenous knowledge of the feeding value of tree fodder. Animal Feed Science and Technology. 68(1-2), 37-54. DOI: https://doi.org/10.1016/S0377-8401(97)00027-8

Turin, M., 2003. Ethnobotanical notes on Thangmi plant names and their medicinal and ritual uses. Contributions to Nepalese Studies. 30(1), 19-52.

Jong-Chan, J., Eun-Shil, H., Jung-Hye, S., 2006. Quality characteristics of cookies with bamboo leaves powder. The Korean Journal of Food and Nutrition. 19(1), 1-7.

Kim, D.H., Hwang, S.J., 2006. Effects of adding bamboo leaves powder on the quality of Jeolpyon. Korean Journal of Food and Cookery Science. 22(6), 869-874.

Sangija, F., Wu, W., 2022. Bamboo wine: Its production technology and potential as a sustainable health beverage. Food Reviews International. 38(7), 1368-1388. DOI: https://doi.org/10.1080/87559129.2020.1810699

Bhardwaj, R., Singh, R.K., Wangchu, L., et al. (editors), 2005. Bamboo shoots consumption: traditional wisdom and cultural invasion. Proceedings of the National Conference on Arunachal Pradesh: Tradition in Transition, Link Ecology, Economics and Ethics; 2005 Sep 13-16; Nirjuli, India.

Zhang, Y., Xu, W., Wu, X., et al., 2007. Addition of antioxidant from bamboo leaves as an effective way to reduce the formation of acrylamide in fried chicken wings. Food Additives and Contaminants. 24(3), 242-251. DOI: https://doi.org/10.1080/02652030601064839

Zhang, Y., Zhang, Y., 2007. Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea. Asia Pacific Journal of Clinical Nutrition. 16(S1), 131-136.

Zhang, Y., Chen, J., Zhang, X., et al., 2007. Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries. Journal of Agricultural and Food Chemistry. 55(2), 523-528. DOI: https://doi.org/10.1021/jf062568i

Liu, J., Huang, J., Hu, Z., et al., 2021. Chitosan-based films with antioxidant of bamboo leaves and ZnO nanoparticles for application in active food packaging. International Journal of Biological Macromolecules. 189, 363-369. DOI: https://doi.org/10.1016/j.ijbiomac.2021.08.136

He, B., Wang, W., Song, Y., et al., 2020. Structural and physical properties of carboxymethyl cellulose/gelatin films functionalized with antioxidant of bamboo leaves. International Journal of Biological Macromolecules. 164, 1649-1656. DOI: https://doi.org/10.1016/j.ijbiomac.2020.07.286

Wenjiao, F., Yongkui, Z., Pan, D., et al., 2013. Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage. Czech Journal of Food Sciences. 31(5), 451-456. DOI: https://doi.org/10.17221/149/2013-CJFS

Tao, C., Wang, Y., Zhang, X., et al., 2019. Mechanism of action of essential oils extracted from bamboo (Phyllostachys heterocycla cv. pubescens) leaves: Chemical composition and antimicrobial activity against four food-related microorganisms. BioResources. 14(1), 1419-1434.

Tao, C., Wu, J., Liu, Y., et al., 2018. Antimicrobial activities of bamboo (Phyllostachys heterocycla cv. Pubescens) leaf essential oil and its major components. European Food Research and Technology. 244, 881-891. DOI: https://doi.org/10.1007/s00217-017-3006-z

Park, Y.O., Lim, H.S., 2010. Antimicrobial activity of bamboo (Sasa borealis) leaves fraction extracts against food poisoning bacteria. Journal of The Korean Society of Food Science and Nutrition. 39(12), 1745-1752. DOI: https://doi.org/10.3746/jkfn.2010.39.12.1745

Yasin, S., Liu, L., Yao, J., 2013. Biosynthesis of silver nanoparticles by bamboo leaves extract and their antimicrobial activity. Journal of Fiber Bioengineering and Informatics. 6(1), 77-84. DOI: https://doi.org/10.3993/jfbi03201307

Downloads

Published

2024-08-09

Issue

Section

Article