ReviewFood chemistry: X2026
Recent advances in extraction methods of bamboo leaf flavonoids and the effects of these methods on bioactivity.
Review in Food chemistry: X, 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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Abstract
Bamboo leaf flavonoids, especially C-glycosyl flavonoids, exhibit antioxidant, anti-inflammatory, and anticancer activities, highlighting their potential for functional products. This paper reviews their main components and activity mechanisms, emphasizing how extraction methods impact yield, structural integrity, and biological activities. Studies show that extraction methods can substantially affect the efficiency and bioactivity of flavonoids. Green methods (such as microwave-assisted, ultrasound-assisted, supercritical fluid, and pressurized liquid extraction, as well as deep eutectic solvents) demonstrate significant advantages in extraction efficiency, retention of sensitive components, and maintenance of bioactivity. Moreover, both the extraction yield and bioactivity are influenced by extraction parameters. Therefore, suitable extraction methods and parameters should be selected based on the target biological activity. Future research should further investigate the relationship between extraction conditions and biological activity, facilitate the adoption of green extraction methods in industry, and the utilization of bamboo leaf flavonoids in functional foods, pharmaceuticals, and cosmetics.
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