Why Bamboo Leaves?

Bamboo is a multipurpose plant known mostly for its industrial applications but is now being recognized for its medicinal properties.

In current biomedical research, the leaves seem to have gathered the strongest interest possibly because they constitute a significant portion of the total biomass of bamboo, they are easy to access and process and can even be acquired as waste of the bamboo timber industry.

Bamboo leaves contain biologically active compounds such as polyphenols and other secondary plant metabolites. They have been used since ancient times in Eastern traditional medicine. All the parts of the bamboo plant such as rhizome, culm shaving, leaves, roots, shoots and seeds have been researched for their nutraceutical properties.

Studies have shown that bamboo is a rich source of antioxidants and regular intake of bamboo-based products could help in combatting age-related chronic diseases especially the most dreaded ones: cardiovascular diseases, Alzheimer’s disease, Parkinson’s disease, cancer and diabetes.

Antioxidants promote human health by neutralizing cell damage caused by free radicals. The main antioxidants in bamboo leaves and shoots are phenols, vitamin C & E and mineral elements such as selenium, copper, zinc, iron and manganese (Nirmala et. al, 2018).

Antioxidants are also vital constituents in the food and pharmaceutical industry as they scavenge free radicals that cause deterioration of products during processing and storage. It’s an old practice to wrap food with bamboo leaves to prevent spoilage.