ArticlePreventive nutrition and food science2021
Evaluation of Cyanide Content, Volatile Compounds Profile, and Biological Properties of Fresh and Boiled Sliced Thai Bamboo Shoot (
Article in Preventive nutrition and food science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Medicinal food plants of Sabah (Eastern Malaysia): a source of potential natural products and nutraceuticals for the fight against cancer.Pharmaceutical biology · 2026Review
- Plant cyanogenic glycosides: from structure to properties and potential applications.Frontiers in plant science · 2025Review
- A Review of the Nutritional Composition, Storage Challenges, Processing Technology and Widespread Use of Bamboo Shoots.Foods (Basel, Switzerland) · 2024Review
- Gamma Irradiation and Exogenous Proline Enhanced the Growth, 2AP Content, and Inhibitory Effects of Selected Bioactive Compounds against α-Glucosidase and α-Amylase in Thai Rice.Preventive nutrition and food science · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated the cyanide content, bio-active compounds profile, volatile compounds profile, and biological activity of fresh and boiled sliced bamboo. Cyanide was only detected in fresh bamboo shoots, at a content of 140.40±5.34 mg/kg. Furthermore, the fresh bamboo shoots extracts had free radical scavenging properties, as demonstrated by ABTS･
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Registered trials
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