竹叶和竹笋的抗氧化性能研究

Study on Antioxidant Capacity of Bamboo Leaves and Bamboo Shoots

竹叶和竹笋具有较高的食品价值和药用价值,竹叶被认为是生物活性化合物和天然抗氧化剂的潜在来源,具有很高的临床应用价值。抗氧化剂是食品和药品中的重要成分,由于合成抗氧化剂对人体健康具有潜在危害,因此目前食品和药品对天然抗氧化剂的需求很大,而竹子这种快速生长且生物量巨大的植物可以作为天然抗氧化剂生产的来源。本文综合介绍了竹叶和竹笋的主要抗氧化成分及抗氧化性能,为竹叶在食品和药品上的应用研究奠定基础。

Bamboo leaves and bamboo shoots have good food value and medicinal value, and bamboo leaves are considered as potential sources of bioactive compounds and natural antioxidants, and have high clinical application value. Antioxidants are important components in food and medicine. Due to the potential harm of synthetic antioxidants to human health, there is a great demand for natural antioxidants in food and medicine. Bamboo, a fast-growing plant with huge biomass, can be used as a source of natural antioxidant production. This paper comprehensively introduces the main antioxidant components and antioxidant properties of bamboo leaves and bamboo shoots, laying a foundation for the application of bamboo leaves in food and medicine.