The main functions and functions of bamboo leaf flavonoids:
1. It has the functions of protecting cardiovascular and cerebrovascular vessels, regulating blood lipids, and reducing blood viscosity.
2. Enhance immune function and resist fatigue.
3. Antibacterial, antiviral, deodorizing and flavoring effects.
4. Improve the safety of meat products and improve their texture, color and water retention.
5. Application in beverage industry as flavor enhancer, natural antioxidant, sweetener and pigment.
Extended information:
Including flavonoids, lactones and phenolic acid compounds, it is a complex and synergistic mixture. Among them, flavonoids are mainly carbon glycoside flavonoids, and the four representative compounds are: orientin, isoorientin, vitexin and isovitexin, lactone compounds are mainly hydroxycoumarin and its glycosides, phenols Acid compounds are mainly derivatives of cinnamic acid, including chlorogenic acid, caffeic acid, ferulic acid, etc.
Reference: Bamboo leaf flavonoids - Baidu Encyclopedia