1. has the functions of protecting cardiovascular and cerebrovascular diseases, regulating blood lipid and reducing blood viscosity.

2. Enhance immune function and resist fatigue.

3. Antibacterial, antiviral, deodorizing and perfuming effects.

4. Improve the safety of meat products, and improve their texture, color and water retention.

5. Used as flavor enhancer, natural antioxidant, sweetener and pigment in beverage industry.

Extended data:

Including flavonoids, lactones and phenolic acids, is a complex synergistic mixture. Among them, flavonoids are mainly carboglycoside flavonoids, four representative compounds are orientin, isoorientin, vitexin and isovitexin, lactones are mainly hydroxycoumarin and its glycosides, and phenolic acids are mainly derivatives of cinnamic acid, including chlorogenic acid, caffeic acid and ferulic acid.

References:

Bamboo Leaf Flavonoids-Baidu Encyclopedia