Bamboo could possibly be the subsequent ‘superfood’: abstract
- Bamboo is a quick‑rising nutrient‑wealthy plant studied for metabolic advantages
- Analysis hyperlinks bamboo consumption with improved blood sugar management and lipid profiles
- Research present antioxidant and anti‑inflammatory results supporting intestine and mobile well being
- Compounds in bamboo could scale back dangerous acrylamide formation contained in the physique
- Correct processing removes poisonous uncooked compounds enabling secure progressive product integration
The meals trade’s subsequent large ‘superfood’ could possibly be proper underneath our noses.
The world’s fastest-growing plant, which grows on virtually all continents – excluding Europe and Antarctica – is being studied for its wealth of peculiar well being advantages.
In accordance with researchers, the plant shouldn’t be solely nutrient-rich, however may additionally assist enhance metabolic well being.
What may give bamboo ‘superfood’ standing?
The plant in query is in fact, bamboo. With its two largest producers being China and India, bamboo shoots are already a staple in lots of Asian diets. It’s a supply of protein and fibre, is low in fats, and accommodates selenium and potassium, in addition to niacin and nutritional vitamins A, B6 and E.
However now, researchers at Anglia Ruskin College within the UK are investigating its impression on metabolic well being. Analysis suggests bamboo will help regulate blood sugar ranges and result in enhancements in lipid profiles. That would assist customers handle diabetes and scale back the danger of heart problems respectively.
The advantages don’t cease there. A overview of all printed analysis into bamboo consumption reveals it may possibly enhance bowel operate and decrease cell toxicity and improve cell viability, because of its antioxidant and anti inflammatory properties. Bamboo has additionally been discovered to have probiotic results, a boon for intestine well being.
However maybe probably the most unlikely discovering is that compounds in bamboo had been discovered to cut back the formation of acrylamide – poisonous chemical compounds related to fried or roasted meals – within the physique. If that’s true, consuming bamboo may even be used to make different meals safer.
However, there’s a catch. Bamboo should be ready accurately
Bamboo might be eaten, and is repeatedly. However it should be ready correctly first. Uncooked bamboo shoots include compounds that may be dangerous to people – together with substances that may intervene with thyroid operate. When consumed uncooked or poorly ready, bamboo isn’t secure.
The excellent news for meals producers is that these hazardous compounds are water-soluble, which means they are often eliminated by pre-boiling the bamboo shoots. That’s why in China bamboo shoots are all the time cooked, fermented, or pickled earlier than being eaten.
The largest alternative for trade shouldn’t be in fermenting or pickling, nonetheless. Neither is it in introducing bamboo as a novel meals. Quite, it’s in integrating processed bamboo elements into acquainted merchandise as a sustainable meals complement.
Its useful properties, dietary profile and sustainability credentials recommend potential as a quiet however useful part of next-generation formulations – offered claims stay evidence-based and processing is rigorously managed.
