01 National Announcement
On December 19, 2014, the National Health and Family Planning Commission issued a notice (No. 20 of 2014) approving nine new food ingredients, including tomato seed oil, officially approving bamboo leaf flavonoids as new food ingredients, and making the following requirements for their source, production process, consumption, quality requirements, and scope of use:
02The main functions and effects of bamboo leaf flavonoids
1. Antioxidant effect Bamboo leaf flavonoids have the function of clearing free radicals, superoxide anion free radicals, and other free radicals in the body. 2. Regulating blood lipid function Animal and clinical trials have shown that bamboo leaf flavonoids can significantly reduce serum triglyceride levels in animals and humans, and increase high-density lipoprotein cholesterol levels. 3. Anti hypoxia effect on whole animals There are patents in China that have studied the anti hypoxia effect of bamboo leaf flavonoids in whole animals. It has been confirmed that bamboo leaf flavonoids can prolong the survival time of mice poisoned with sodium nitrite, potassium cyanide, and lidocaine, and can also extend the time for the disappearance of electrocardiogram in mice with tracheal occlusion. Therefore, bamboo leaf flavonoids have the effect of anti hypoxia and myocardial hypoxia in whole animals. 4. Effects on myocardium and coronary arteries Patent experiments have shown that bamboo leaf flavonoids have the effects of expanding coronary blood vessels, increasing coronary flow, and increasing myocardial contractility. Moreover, the low-dose bamboo leaf flavonoid group showed better results in increasing myocardial contractility than the Salvia miltiorrhiza group. There are also patents proving that bamboo leaf flavonoids can significantly improve myocardial ischemia, have a definite protective effect on myocardial ischemia, and have significant advantages compared to the Salvia miltiorrhiza group. 5. Protective effect on cerebral ischemia The patent experiment results show that when the dosage of bamboo leaf flavonoids is 10-40mg/kg, it can improve the neurological symptoms of rats after modeling to a certain extent, reduce the range of cerebral infarction, and alleviate focal cerebral ischemic injury. 6. The effect of antiplatelet aggregation and thrombosis Both in vivo and in vitro experiments on anti platelet aggregation in rabbits have shown that bamboo leaf flavonoids can significantly inhibit platelet aggregation and inhibit thrombus formation
03 Application of Bamboo Leaf Flavonoids
In recent years, with the increasing awareness of food safety among people, natural, nutritious, safe, and multifunctional natural foods have become increasingly popular, and the development and use of natural food additives are on the rise. Widely used in meat products, aquatic products, seasonings, dairy products, beverages, oils, wines, puffed foods, and pastries, it has broad application prospects in the food industry. 1. Application in meat products Applied in meat products, it not only has antioxidant properties comparable to Vitamin E, but also significantly reduces the amount of nitrate or sodium nitrite, inhibits the formation of nitrosamines, improves the safety of meat products, improves the color and texture of meat products, and enhances product performance when combined with vitamin C or isovitamin C. 2. Application in aquatic processing and aquaculture Bamboo leaf flavonoids have a certain antibacterial and fresh-keeping effect. Malaysian prawns and Chinese soft shelled turtles were placed in temporary ponds containing bamboo leaf flavonoids, and after 24 hours, they underwent oxidation promoting experiments at room temperature, low temperature, and high temperature. The experiment 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 free radical resistance of the product while maintaining stable sensory and colloidal properties. There are also reports of fermenting the extract of light bamboo leaves with fresh milk to produce health yogurt with good export sensation and rich nutrition. 5. Application in seasoning Adding bamboo leaf flavonoids to egg yolk sauce, tea polyphenols and blank were used as controls. Through the determination of peroxide value and total carbonyl compound content, sensory evaluation, and color difference analysis, the results showed that the addition of bamboo leaf flavonoids had no significant effect on the total sensory quality of the product: the antioxidant effect of adding 0.03% bamboo leaf flavonoids was better than that of the same dose of tea polyphenols. 6. Application in puffed foods During the oil hanging process of puffed rice cake, palm oil containing bamboo leaf flavonoids was sprayed onto the surface of the cake embryo. After cooling and packaging, the product underwent a pro oxidation test. Research showed that the antioxidant effect of bamboo leaf flavonoids was significantly stronger than that of tea polyphenols, slightly better than tert butyl hydroquinone. 7. Application in edible oil In the processing of edible oil, the oil may undergo a rancidity reaction during storage, which not only causes changes in sensory properties such as color and odor, but also has adverse effects on the body. Therefore, bamboo leaf flavonoids are commonly used as antioxidants in processing to ensure the quality of oil. 8. Application in brewing wine Adding bamboo leaf 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 and storage stability. 9. Application in beverages In beverage processing, bamboo leaf flavonoids can give products a clear aroma and stability of bamboo leaves. Taking orange juice drinks as an example, the synergistic effect of bamboo leaf flavonoids and vitamins can still maintain the color of the product as orange yellow after one year, and the loss of vitamin C is only average compared to the control group. Moreover, bamboo leaf flavonoids have good compatibility with orange juice. In addition, when combined with some carbonated drinks, the product is also rich in functional factors of flavonoids, which can play a role in clearing heat The effects of quenching thirst, promoting swallowing, and diuresis are widely used as a new type of nutritional health product. 10. Application in functional foods The nutritional and health benefits of bamboo leaf flavonoids have been a focus of attention for many scholars. When used in capsules, they have the effects of reducing blood pressure, lowering lipids, protecting cardiovascular and cerebrovascular systems, antioxidant and anti-aging, and reducing tumor occurrence.
