Analysis of the Presence of Antioxidant Properties of Edible Bamboo
Keywords:
Edible bamboo, Antioxidant activity, Phytochemicals, NutraceuticalsAbstract
Bamboo shoots, an integral part of traditional diets in many Asian regions, are increasingly recognized for their bioactive potential, particularly their antioxidant properties. Antioxidants play a crucial role in neutralizing free radicals, thereby preventing oxidative stress and reducing the risk of chronic diseases such as cancer, cardiovascular ailments, and neurodegenerative disorders. The present study focuses on analyzing the antioxidant properties of edible bamboo species by employing phytochemical screening and standardized antioxidant assays such as DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid), and FRAP (Ferric Reducing Antioxidant Power). Preliminary phytochemical analysis reveals the presence of flavonoids, phenolic compounds, tannins, and ascorbic acid, which contribute significantly to the antioxidant capacity. The results suggest that bamboo shoots serve as a promising source of natural antioxidants and could be effectively utilized in nutraceuticals, functional foods, and pharmaceutical applications. This study highlights the bio-prospecting potential of edible bamboo as a sustainable dietary resource for improving human health.
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