Distribution Patterns of Bitterness and Astringency Compounds in Different Tissues and Developmental Stages of Three Sympodial Bamboo Species.

Yuanyuan Li, Yilin Zheng, Xizhi Chen, Chang Xu, Huijuan Lu, Yangyang Zhang, Wentian Song, Xuejun Yu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Yuanyuan LiState Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.ORCID 0000-0002-7958-1201

Yilin ZhengState Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Xizhi ChenState Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Chang XuState Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Huijuan LuState Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Yangyang ZhangState Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Wentian SongState Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.ORCID 0000-0002-2618-5336

Xuejun YuState Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Funding

Independent Research and Development Project of State Key Laboratory for Development and Utilization of Forest Food Resources SLFF-2025-14Research and Development Project of China National Academy of Bamboo Industry 2023YJY04Talent Initiation Project of the Scientific Research Development Fund at Zhejiang A&F University Grant No. 2024LFR074Yibin Bamboo Industry Development Fund Project Grant No. 2022NY023Zhejiang Provincial Natural Science Foundation of China No.LQN26C200017

6 · The paper itself

Abstract

Bamboo shoots are valued as traditional vegetables, but their palatability is often compromised by bitter and astringent compounds. The spatial and temporal distribution of these compounds across species, tissues, and developmental stages remains poorly characterized. This study systematically investigated key taste-active compounds (tannins, oxalic acid, flavonoids, cyanide compounds, and free amino acids) in three sympodial bamboo species (

Indexed as

bamboo shootsbitter and astringent compoundscorrelationdescriptive sensory analysisgrowth stages

Identifiers

PMID41829171

DOI10.3390/foods15050897

PMCPMC12984510

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.