Effects of bamboo shoot consumption on lipid profiles and bowel function in healthy young women

Park, Eun Jin; Jhon, Deok-Young

doi:10.1016/j.nut.2009.01.007

Cited by 85 publications

(52 citation statements)

References 37 publications

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“…Bamboo shoot is a good source of potassium, Vitamin E (α-Tocopherol), Vitamin C, Vitamin B6, thiamin riboflavin, niacin, iron, phosphorus and dietary fibers like hemicelluloses, cellulose, pectin, lignin (Tripathi 1998;Park and John 2009). With 17 different types of amino acids, bamboo shoots contain about ten types of minerals like Cr, Zn, Mn, Mg, Ni, Co, Cu, etc.…”

Section: Nutritional Qualitymentioning

confidence: 99%

Value addition to bamboo shoots: a review

2011

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Bamboo shoot forms a traditional delicacy in many countries. Being low in fat content and high in potassium, carbohydrate, dietary fibres, Vitamins and active materials, bamboo shoots are consumed in raw, canned, boiled, marinated, fermented, frozen, liquid and medicinal forms. Although the fresh bamboo shoots of species like Dendraocalamus giganteus are healthier and nutritionally rich, the young shoots, after fortification, can be consumed by processing into a wide range of food products with longer shelf-life and better organoleptic qualities. However, the consumption pattern of bamboo shoots in most of the countries is traditional, non-standardized, seasonal and region-specific with little value addition. Therefore, there exists a great opportunity, especially for the organized food processing sectors to take up the processing of bamboo shoot-based food products in an organized manner. The present article gives an insight into the global scenario of bamboo shoot-based food products and their consumption pattern, the quality attributes, and the opportunities for value addition along with future prospects in view of international food safety, security and nutrition.

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Section: Nutritional Qualitymentioning

confidence: 99%

Value addition to bamboo shoots: a review

2011

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“…The bamboo shoot being low in fat, high in dietary fibre and rich in mineral content, as an ideal vegetable has been used traditionally in many Asian countries (Chongtham et al, 2011). Bamboo shoots have high nutritive values and play essential roles in promoting the peristalsis of the stomach and the intestine (Park and Jhon, 2009), helping digestion and preventing cardiovascular diseases (Park and Jhon, 2010).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry

Zheng

Zhang

Zhou

et al. 2014

FSTR

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“…Although most of these findings were rational from the clinical point of view, the suggested limitation in the consumption of bamboo shoots -a high-fibre product -has raised many doubts. Dietary fibre has hypolipemic properties and is beneficial to health [18]. A later, more detailed analysis of 24-hour dietary recall revealed that bamboo shoots constituted an ingredient in high-energy meat dishes and fatty meals; consequently, their occurrence in daily food rations showed a positive correlation with increased uric acid levels.…”

Section: Diagnostic and Interpretive Challengesmentioning

confidence: 98%

Diet in hyperurykemia and gout – myths and facts

Grygiel-Górniak¹,

Puszczewicz²

2014

Reumatologia

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S t r e s z c z e n i eWpływ zwyczajów żywieniowych na rozwój dny moczanowej jest opisywany od ponad stu lat, jednak obecnie weryfikuje się wiele opinii, które nie były do tej pory poparte badaniami epidemiologicznymi lub klinicznymi. Promowanie prozdrowotnych zachowań żywieniowych, utrzymanie prawidłowej masy ciała oraz odpowiedni sposób żywienia są czynnikami sprzyjającymi obniżeniu stężenia kwasu moczowego w surowicy. Dieta w dnie moczanowej powinna być prawidłowo zbilansowana pod względem ilości poszczegól-nych składników odżywczych, powinna zawierać nie tylko produkty ubogopurynowe, lecz także alkalizujące i bogate w antyoksydanty, a także dostarczać odpowiednią ilość płynów. W pracy przedstawiono najnowsze doniesienia dotyczące zaleceń żywieniowych w dnie moczanowej poparte badaniami klinicznymi lub epidemiologicznymi. S u m m a r yThe influence of dietary habits on the gout development has been described for over a hundred years, but at present many opinions are being verified, which have not been so far supported by epidemiological or clinical studies. The promotion of healthy dietary behaviours, keeping proper body mass and adequate dietary pattern are the factors, which support lowering of serum uric acid. Diet in gout should be well-balanced and contain the proper amount of selected nutrients, not only low-purine but also alkalizing products, rich in antioxidants, and provide an adequate amount of fluids. The following manuscript presents the recent data of dietary recommendations in gout, which are supported by clinical or epidemiological studies.

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Effects of bamboo shoot consumption on lipid profiles and bowel function in healthy young women

Cited by 85 publications

References 37 publications

Value addition to bamboo shoots: a review

Value addition to bamboo shoots: a review

Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry

Diet in hyperurykemia and gout – myths and facts

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