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5063908 
Journal Article 
Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry 
Nirmala, C; Bisht, MS; Bajwa, HK; Santosh, O 
2018 
1 
Trends in Food Science and Technology
ISSN: 0924-2244 
77 
91-99 
WOS:000436219000009 
Background: Bamboo Is a multipurpose plant known moody for its industrial uses but is now being recognized as a potential source of bioactive compounds and natural antioxidants. All the parts of the bamboo plant such as rhizome, culm shaving, leaves, roots, shoots and seeds have clinical applications. Studies have revealed that bamboo is a rich source of antioxidants and regular consumption of bamboo-based products may reduce the risk of age-related chronic diseases including cardiovascular diseases, Alzheimer's disease, Parkinson's disease, cancer and diabetes. Scope and approach: This review article reports a comprehensive insight concerning antioxidants and antioxidant properties of bamboo shoots and leaves and their prospects for utilization in the development of functional foods and nutraceuticals. Antioxidants are vital constituents in the food and pharmaceutical industry as they scavenge free radicals that cause deterioration of products during processing and storage. They also promote human health by neutralizing cell damage caused by free radicals. Key findings and conclusion: Antioxidants are known to confer health benefits such as prevention of cancer and degenerative diseases, slowing down the aging process and promotion of cardiovascular health. The main antioxidants in bamboo leaves and shoots are phenols, vitamin C & E and mineral elements such as selenium, copper, zinc, iron and manganese. At present, natural antioxidants are in great demand as synthetic antioxidants being used in food and pharmaceuticals may be deleterious to health. Hence, bamboo a fast growing plant with huge biomass ran serve as an alternative for the production of natural antioxidants. 
Bamboo; Natural antioxidant; Functional food; Free radicals