The economical, applicable and unique extraction process of bamboo leaf flavonoids developed by the School of Biosystems Engineering and Food Science of Zhejiang University, based on various patented technologies in plant flavonoid extraction at home and abroad, has obtained the National invention patent and "National New Product" title.
Dry bamboo leaf is one of the third batch of natural plants that are both food and medicine promulgated by my country in 1998. Its safety is the same as that of jujube, ginger, honey, and wolfberry, and it can be eaten with confidence.