Description
Bamboo Leaves Flavone
Product Name：Bamboo leaves Flavone ;
Latin Name：Bamboo;
Place of Origin：Leaves;
Quality Parameter:
Appearance Brown yellow to yellowpowder, Readily absorbing
moisture, Characteristic ;
Total flavonoids (UV) : *5%, *0%, *0%, *0:1 ;
Lactones: 4%, 6%, 6% ;
Loss on Drying: <8%;
Ash: <5%;
**0% Pass *0 mesh;
Heavy Metal: <*0ppm;
As:<1ppm;
Pb:<2ppm ;
Total Plate Count: <***0 Cfu/g;
Yeast & Mould: <*5 Cfu/g;
Salmonella / E.Coli / Staphylococcus: Negative .
Packing: *5kg/Drum;
Shelf life:*4 month ;
Storage: In cool & dry place. Keep away from strong light
and heat.
Application/Function: Bamboo is used in Chinese medicine for
treating infections. It is also a low calorie source of potassium.
It has also been known for its sweet taste and good source of
nutrients. In Ayurveda, the Indian system of traditional medicine,
the silicious concretion found in the culms of the bamboo stem is
called banslochan. It is known as tabashir or tawashir in
Unani-Tibb the Indo-Persian system of Medicine. In English this
concretion is called "bamboo manna". This concretion is said to be
a tonic for the respiratory diseases. This concretion, which was
earlier obtained from Melocanna bambusoides is very hard to get now
and has been largely replaced by synthetic silcic acid. In most
Indian literature, Bambusa arundinacea is described as the source
of bamboo manna. (Puri, ***3).
Functions:
Anti-oxidation, removal of free radicals, regulation of blood
lipids and cholesterols, anti-inflammation and strengthening immune
functions. Also contains anti-aging and anti-wrinkle factors
Application:
a) As dietary supplements, intaken as capsules.
b) As an ingredient in other nutraceutical products such as
milk powder, nutraceutical beverage (Bamboo Beer, Bamboo Water),
etc.
c) Added to regular foods to increase its nutrition such as
rice/noodle.
d) As cosmetic ingredient used in skin-care products.
