Abstract
The presence of bamboo, a perennial grass belonging to the Poaceae family, has been recorded from all the climatic regions of Africa, Asia, and South America. The various uses of bamboo have already been established, including construction, furniture, handicraft, biofuel paper, and pulp, among others. In addition, bamboo shoots are increasingly recognized as a functional food and a nutraceutical, offering a unique combination of biologically active compounds that synergize to human health and disease prevention. Shoots have been reported to contain fewer calories and fats while being rich in nutritional components, making them the preferred ingredient for balanced diets, especially for cardiovascular health and weight management. The nutraceutical properties of bamboo shoots are contributed by phenolics and flavonoids, which reduce oxidative stress by scavenging free radicals and prevent chronic diseases such as diabetes, cardiovascular disorders, and neurodegenerative conditions. The high fiber content helps in lowering cholesterol levels, while phytosterols help specifically in reducing low-density lipoprotein (LDL) cholesterol. Lignins and polyphenolics have been reported to exhibit chemopreventive effects by inducing apoptosis, thus inhibiting tumor cell proliferation. The digestive fibers in bamboo shoots have been reported to enhance gut motility, maintain metabolic health, and help in controlling weight. The polysaccharides in bamboo shoots have been shown to modulate inflammatory pathways, leading to alterations in immune response and benefiting autoimmune conditions. Their diverse phytochemical properties have increased the nutraceutical potential of bamboo shoots, leading to their increased utilization in the food industry. Diversified products including pickles, canned shoots, fermented products, powders, and extracts are available in the market as functional foods, dietary supplements, and traditional medicine formulations. With increasing consumer demand for natural and plant-based nutraceuticals, bamboo shoots hold significant potential for future applications in the food and wellness industries. The present work provides a comprehensive outlook of the possibilities of bamboo shoots in nutrition and health.
1 Introduction
Bamboo comprises a group of perennial grasses that belong to the family Poaceae and represents some of the largest members of the grass family. Bamboo is one of the most versatile and widely utilized plants in the world. More than 1,680–1,700 bamboo species in over 125–130 genera have been reported worldwide (Adetunji et al., 2026), and India ranks as the third largest country in terms of bamboo diversity, with 136 species documented (NBM, 2021). These species are distributed unevenly across different geographies of the world, particularly in the subtropical, humid tropical, and temperate regions (Scurlock et al., 2000; Banik, 2016, 2000). Bamboo has a diverse range of applications, including decorative and shuttering plywood and various engineered board products such as block boards, strip boards, wafer boards, roofing sheets, and laminated boards. It is also widely utilized in conventional housing and construction and for the production of fuelwood, furniture, charcoal, and briquettes. In addition, bamboo serves as raw material for the production of activated carbon, matchsticks, agarbatti sticks, toothpicks, and skewer sticks. Owing to its versatility, bamboo offers significant socioeconomic and ecological benefits. The sustainable utilization of bamboo resources can contribute substantially to livelihood generation, economic development, and environmental security at the local, national, and global levels (Tewari et al., 2019; Satya et al., 2009). Other than the aforementioned applications, bamboo also has significant importance as a food resource as its young edible shoots are extensively used in the preparation of a variety of food products (Shi and Yang, 1992).
The emerging young vegetative aerial culms are generally called bamboo shoots. In many Asian countries, these young sprouts of many bamboo species have long been considered as traditional food (Bhuiyan et al., 2022). Increasing attention has been given to bamboo shoots in recent years, not only as food material but also for exploring their nutrient potential and their inclusion as a functional food in the diet. The potential of bamboo shoots beyond providing basic nutrition, including the prevention and management of various diseases, has been well explored (Nirmala et al., 2014). Due to the presence of many bioactive compounds and their rich nutritional composition, bamboo shoots have emerged as a promising material for the preparation of nutraceutical-based foods. The dietary potential and curative properties of Bambusa spp. in the production of tradition-based medications, nutritional products, and dietary supplementation have been recently assessed (Joshi et al., 2026).
Bamboo shoots are low in fat and calories while being rich in dietary fiber, vitamins, essential amino acids, proteins, and minerals such as calcium, potassium, and phosphorus (Chongtham et al., 2021). Shoots have been reported to contain many biologically active components including phytosterols, phenolic compounds, and antioxidants, which contribute to their nutraceutical potential (Ingudam and Sarangthem, 2016). Research has demonstrated that consistent intake of bamboo shoots may help reduce cholesterol levels, improve digestion, regulate blood pressure, and help in weight reduction (Lu et al., 2010). Their high fiber content stimulates gut health, while their antioxidant properties provide benefits in mitigating oxidative stress and lowering the risk of chronic diseases.
Bamboo shoots are considered as a sustainable and eco-friendly food source because of their easy availability. Bamboo is among the fastest-growing plants in the world and can be harvested repeatedly without causing significant environmental damage. The easy availability of bamboo shoots makes them a dependable resource for the development of nutraceutical foods. The high requirement for value-added nutraceutical products such as dietary supplements and fortified foods with functional ingredients is increasing, and due to their high nutritional potential, bamboo shoot-based products show a promising path ahead. The incorporation of naturally nutritious bamboo shoots into nutraceutical-based food products enhances their value, thus providing a natural and sustainable method for enhancing health and wellbeing.
Therefore, bamboo shoots represent a promising raw material for the development of innovative nutraceutical foods aimed at improving public health. This article looks into the present status of bamboo shoots as nutraceuticals and their role in functional food, as well as a way forward.
2 Utilization of bamboo shoots as food source
Bamboo shoots have been used as a food source since many decades in Southeast Asian populations. Communities have developed traditional recipes and processing methods for utilizing bamboo shoots as a food source from species or varieties found in their areas (Sarma and Gupta, 2022). The use of different forms, including eaten as processed, fresh, fermented, or roasted or as part of other food preparations, has been in practice across many communities (Choudhury et al., 2012). Fresh apical shoots of species such as Phyllostachys mannii, Melocanna baccifera, Bambusa nutans, Bambusa tulda, Dendrocalamus sikkimensis, and Chimonobambusa callosa were collected and given different nutritional classifications by natives. Bamboo shoots have been used as an adjuvant along with food recipes, beverages, and traditional medicines (Lobovikov, 2003). Bamboo shoots are popular among local tribes, each with their own preparation and seasoning methods. Many culinary and processing methods were developed for the use of shoots as food based on local species and variations (Sarma and Gupta, 2022). The development of novel functional foods has gained significant interest in the food industry over the past decade. A novel produce is considered as a functional food when a bioactive component is added in a food formulation, making the product more nutritionally effective (Day et al., 2009). The immense nutritional potential and therapeutic applications of bamboo shoots have made them popular as a culinary treat across the world (Singhal et al., 2013). After processing, fresh bamboo shoots can be used to create functional meals when they are incorporated into processed foods such as nuggets, crackers, and chutney and provide high-quality products (Pandey et al., 2012; Nirmala et al., 2014). Bamboo shoots contain a variety of bioactive substances that can deliver additional health benefits in addition to basic nutrition. They can be utilized as a powder or paste in functional foods due to the presence of bioactive components and their nutritional value (Nirmala et al., 2014).
Bamboo shoots are extensively consumed in Southeast Asia, where they are an integral part of traditional local dishes. China alone produces over 1.3 million shoots each year (Xuhe, 2003). In Thailand, bamboo-based shoot products are also sold in the local markets of Bangkok, which are known for their palatability and crunchy texture (Asawawibul et al., 2025). Edible species including Dendrocalamus asper, Bambusa blumeana, Dendrocalamus strictus, Dendrocalamus brandisii, and Thyrsostachys siamensis are used to prepare dishes such as PaiTong, Pai Seesuk, Pai Songdoi, PaiBong, and PaiRuak in Thai cuisine (Hinsui et al., 2008). In Nepal, Tusa (fresh young bamboo shoots) and Tama [fermented bamboo shoots (FBS)] are noted as important components of traditional dishes such as Alui tama (Shrestha et al., 2001).
In India, around 136 species were found, covering approximately 9.57 million hectares. The shoots of many of these species are widely consumed in the northeastern region, including Arunachal Pradesh, Assam, Manipur, Mizoram, Nagaland, and Tripura. Of the 22 genera found in India, 19 are indigenous and three are exotic, the latter being primarily introduced for cultivation purposes (Singhal et al., 2013; Nongkynrih et al., 2019). Species such as B. tulda, Phyllostachys assamica, and Dendrocalamus giganteus are traditionally utilized by the Apatani communities of Arunachal Pradesh in making bamboo shoot products in fermented form, including Hikhu, Hiring, and Hithyi. In Manipur, species including Bambusa balcooa, Dendrocalamus hamiltonii, D. giganteus, D. sikkimensis, and M. baccifera are used by the Meitei community to prepare fermented shoot recipes such as Soibum and Soidon. In Meghalaya, D. hamiltonii is used by people of the Khasi community to prepare Lungseij. Species such as D. hamiltonii, D. sikkimensis, and B. tulda are used by people in the Burman community in Tripura and Darjeeling to prepare Godhak and Mesu (Devi and Singh, 1986; Tamang and Sarkar, 1996; Singh et al., 2007; Tamang and Tamang, 2009). Studies on the nutritional potential of 10 major bamboo species endemic to Western Ghats, India, showed that the nutrient levels of bamboo shoots differ significantly across species, and the presence of high protein and fiber with low carbohydrate indicates their suitability as a dependable food source. Ornamental species such as Bambusa vulgaris (yellow), Gigantochloa atroviolacea, and Bambusa wamin were found to contain high protein, fiber, and vitamin C and with low fat content and could be promising species (Raveendran et al., 2020).
Traditionally, bamboo shoots have been regarded as a highly prized delicacy in the cuisines of various countries. Traditional knowledge has a major role in the consumption of bamboo shoots, which is also influenced by the availability of species. They are widely consumed across different parts of Asia due to their superior nutritional profile compared with many of the commonly used vegetables in these regions (Suwannapinunt and Bunvong, 1990). Tender bamboo shoots are considered a culinary delicacy and are enjoyed in various forms, including fresh, fermented, and roasted preparations (Christine and Wetterwald, 1992). Although the use of bamboo shoots is widespread in Northeast India, Manipur is known as a major location for fermented foods, particularly among the Meitei community (Soibam and Ayam, 2018).
Once such FBS delicacy in Manipur is Soibum, which is characterized by its white color and sour taste. After the removal of sheaths, the tender shoots are peeled, washed, and then fermented in earthen pots for a period from 3 months to 1 year (Tamang and Tamang, 2009). Soibum has an extended shelf life and has antimicrobial properties due to the presence of microorganisms such as Lactobacillus plantarum (Behera et al., 2018). Soidon is another traditional delicious dish by the Meitei community of Manipur, which is prepared from the tips of mature shoots. Mesu is another FBS preparation of the Gorkha community of Sikkim. Fermentation of this type is carried out in a hollow bamboo stem, to which small pieces of shoots are tightly packed and sealed with leaves. Fermentation is carried out under anaerobic conditions for 7–15 days (Tamang et al., 2012).
The Khasi community in Meghalaya prepares a product called “Lung-siej.” After removal of the outer covering, the shoots are removed, washed, chopped, and then tightly packed into bamboo containers. After fermentation for 1–2 months in an inverted position, the dish can then be used. The final product has been reported to be rich in lactic acid bacteria (Agrahar-Murugkar and Subbulakshmi, 2006; Devi and Singh, 1986). The Nyishi community of Arunachal Pradesh has Ekung, a fermented product, and Eup, a dried FBS preparation, in their food habits. These products are commonly cooked along with meat, vegetables, or fish (Tamang et al., 2012). The antibacterial and antifungal properties of Ekung are contributed by L. plantarum (Behera et al., 2018). Hirring is another fermented shoot product by the Apatani community of Arunachal Pradesh. Bamboo baskets lined with leaves are filled with cut or crushed shoots, sealed, covered, and kept in pits for 1–3 months, allowing the material to ferment. The presence of L. plantarum and Lactococcus lactis has been reported in Hirring (Tamang et al., 2012).
As value addition to conventional dishes including stir fries with noodles and vegetables, rice preparations, and omelettes, bamboo shoots in different forms are integrated to enhance the nutritional potential. In addition, juice is extracted from the bamboo pulp, which is used in the production of beverages and certain types of liquor (Singha et al., 2008; Fu, 2009). In China, bamboo beer is produced using juice extracted from Moso bamboo, which is blended with conventional beer, then filtered and bottled (Fu, 2009). Bamboo shoots are also used to prepare bamboo crisps, which are typically made without added fat and incorporate wheat flour. These crisps, produced using machinery, are crunchy and available in a variety of flavors (Feng’e, 2002). Bamboo shoots can be processed into a paste and incorporated into products such as chapatti, paratha, and baked goods including cookies and bread. The paste can also be used in dishes such as egg, paneer, and mutton curries. Moreover, bamboo shoot chunks and shreds are utilized in a variety of preparations, including pakoras, pickles, finger chips, fried rice, and noodles (Deka et al., 2021; Santosh et al., 2021).
3 Nutritive value of bamboo shoots
A lot of studies have been carried out on the nutritional potential of bamboo shoots, which identified them as a nutrient-dense food with minimal calorific value and packed with dietary fiber. The calorific value of bamboo shoots varies between 14 and 27 kcal/100g of shoots, which is comparable to that of other vegetables (Singhal et al., 2013). Both fresh and processed bamboo shoots have been reported to contain several macro- and micronutrients, including proteins, fat, carbohydrates, minerals, vitamins, and other biologically active molecules such as enzymes, coenzymes, and lactic and citric acids (in fermented products), among others. Detailed assessment of the different studies carried out on this is discussed below.
3.1 Protein
Bamboo shoots are regarded as an excellent source of protein. The protein content in fresh bamboo shoots varies from 1.49 g/100 g to 4.04 g/100 g. Based on dry weight, it was recorded to vary from 1.8% to 25.8% (Sundriyal and Sundriyal, 2001; Chongtham et al., 2011, 2021). This large variation in protein content is attributed to various factors, including variations in the species, growth locations, and the climatic and soil conditions (Singhal et al., 2013). D. giganteus was reported to contain a maximum protein of 3.86 g/100 g on a wet weight basis (Karanja et al., 2015). Characterization of the proteins in bamboo shoots indicated that the major proteins are histone-like proteins with low molecular weights of 20.10–15.50 kDa (Waikhom et al., 2015). Studies have shown that aging has a detrimental effect on the nutritional value of bamboo shoots (Nirmala et al., 2007). Analysis of the protein content of fresh shoots of D. asper and D. strictus demonstrated that the protein content on day 8 were 1.21 g/100 g and 1.91 g/100 g, respectively. However, on day 18, this decreased to 0.86 g/100 g, indicating age-associated protein loss (Zhang et al., 2011). Processing also has an effect on the protein content of shoots. A relative analysis of the protein content of fresh, canned, and fermented shoots of D. giganteus showed the lowest value in canned shoots. Salt treatment of juvenile shoots also showed a gradual decrease in protein content (Pandey and Ojha, 2014).
3.2 Amino acids
Compared with other vegetables, amino acids constitute a significant macronutrient component in bamboo shoots. The presence of 17 amino acids comprising essential amino acids such as isoleucine, lysine, histidine, leucine, methionine, serine, and phenyl alanine has been reported in bamboo shoots. The trace amino acid “tyrosine” is predominantly present in tender bamboo shoots of Phyllostachys pubescens (Kozukue et al., 1983). Analysis of the free amino acids in young bamboo shoots of B. vulgaris, B. nutans, D. asper, and D. strictus showed variations from 0.11% to 0.70% (Kumbhare and Bhargava, 2007). Studies have shown that the tryptophan levels ranged from 0.4 to 1.7 g/16 g N in D. giganteus young shoots and those of methionine from 0.3 to 0.8 g/16 g N in D. hamiltonii young shoots (Bhatt et al., 2003). The presence of amino acids has been reported to contribute to the taste of shoots, in addition to their nutritional potential. Studies have shown that the presence of amino acids such as l-ornithine, l-phenylalanine, and l-tryptophan causes bitterness in some shoots (Gao et al., 2019). The water extract of fresh P. pubescens shoots showed angiotensin-converting enzyme inhibitory action and antioxidant properties, which was found to be mediated through the dipeptide Asp–Tyr (Liu et al., 2013). Salt treatment during the pickling process resulted in a significant decrease of the amino acid content in Dendrocalamus latiflorus shoots (Chen et al., 2013).
The amino acid profile of different parts of the shoot is distinct when taken as three sections: top, middle, and base. Increased amino acid content was observed in the top part, followed by the middle section, with the lowest levels reported in the base. This indicates that the tip of the bamboo shoot possesses high nutritional value and that different parts may present varying levels of nutritional profiles (Ji et al., 2024). The essential amino acid index (EAAI) provides a measure of protein quality by calculating the mean of all essential amino acid ratios in comparison to a reference (MaChado et al., 2020). The protein quality and the amino acid composition of bamboo shoots vary with different species, and many times processes tend to increase the EAAI values (Kusalaruk and Prommajak, 2025).
3.3 Carbohydrates and fibers
Bamboo shoots are an excellent source of carbohydrates, containing soluble carbohydrates, digestible carbohydrates, or reducing sugars. Minor variations in the carbohydrate content with respect to spatiotemporal variations and species have been observed. The carbohydrate contents in the shoots of a few species are as follows: B. nutans, 3.3%; B. vulgaris, 3.4%; D. strictus, 2.6%; and D. asper, 2.9% (Kumbhare and Bhargava, 2007). Fructose and glucose are two monosaccharides most commonly identified in bamboo shoots (Karanja, 2017). Cellulose, hemicellulose, and starch, along with a few other minor complex polysaccharides such as glycoproteins, have also been reported in bamboo shoots (Tanabe et al., 2017). Varying concentrations of starch are also present in bamboo shoots of different species. The starch content in Bambusa tuldoides shoots ranges from 19.26 g/100 g to 33.35 g/100 g on a dry weight basis (Felisberto et al., 2017). The oligosaccharides in shoots include arabinoxylan trisaccharide, sucrose, tetrasaccharide, and xyloglucan disaccharide (Ishii and Hiroi, 1990).
In contrast to that of other biomolecules, the carbohydrate content increased from 3.1% to 5.1% after processing, especially boiling. This could be due to the breakdown of complex polysaccharides into individual monosaccharide units and its fiber-rich composition (Nirmala et al., 2018). However, the carbohydrate contents of canned and fermented shoots of D. giganteus were found to be 1.5% and 1.45%, respectively, which are lower compared with the carbohydrate content of fresh shoots. In the case of the FBS product Soibum, a prolonged fermentation period of 300 days drastically reduced the total soluble sugar concentration from 16.67% to 0.37%, leading to the conclusion that microbes have degraded the sugars during continued fermentation (Giri and Janmejay, 1994, 2000).
Bamboo shoots are considered as nutritious food due to their high fiber content, which help in reducing cholesterol, blood pressure, hypertension, and coronary diseases. The dietary fibers in bamboo shoots include cellulose (1.589 g/100 g), hemicellulose (0.495 g/100 g), lignin (0.56 g/100 g), nutrient dietary fiber (2.645 g/100 g), and acid detergent fiber (2.105 g/100 g) (Nirmala et al., 2008). Although fiber content has been reported from all species, the highest fiber contents were reported from species including M. baccifera (35.5%), Dendrocalamus hookeri (34.7%), and B. nutans (28.5%), while the lowest crude fiber content was found in Phyllostachys bambusoides, i.e., 23.1% on a dry weight basis (Bhatt et al., 2005). Not much variation in fiber content was noted in the shoot apex region, which showed 23.9 g/100 g, while the lower portions showed 30.7 g/100 g on a dry weight basis (Karanja, 2017). Processing such as boiling did not drastically reduce the dietary fiber content in shoots (Kumbhare and Bhargava, 2007). Increased fiber content was noted in older shoots of D. asper, D. strictus, and B. tulda (Pandey and Ojha, 2013).
3.4 Fats
Compared with other vegetables, bamboo shoots are reported to contain a lower fat percentage. Comparative analysis of the fat content in fresh, fermented, and canned shoots of D. giganteus showed fat contents of 0.387, 0.250, and 0.315 g/100 g fresh weight (Nirmala et al., 2008). B. nutans was reported to have the highest fat content, i.e., 1.00 g/100 g fresh weight, whereas Bambusa polymorpha, B. vulgaris, and D. strictus had the lowest (Bhatt et al., 2005). Within the shoot, the apex portion is reported to have a high total lipid content of 0.800 g/100 g fresh weight compared with the base (0.380 g/100 g of fresh weight) portion (Kozukue and Kozukue, 1981). Glycolipids, phospholipids, non-polar lipids, and palmitic, linoleic, and linolenic acids have also been reported in bamboo shoots (Singhal et al., 2013). Phosphatidylcholine and phosphatidylethanolamine are the major glycolipids present in bamboo shoots, whereas the non-polar lipid composition is mainly made up of triglycerides. The overall content of saturated fatty acids was 16.07 g/100 g, while the unsaturated fatty acid content was 53.97 g/100 g on a dry weight basis, as reported (Lu et al., 2010).
3.5 Phytosterols
Phytosterols are plant-derived compounds with structural similarity to cholesterol, with potential therapeutic activity for reducing low-density lipoprotein (LDL) cholesterol levels (Meric et al., 2006). Studies have shown that phytosterols participate in the cell cycle, apoptosis, and tumor metastasis, thus lowering the risk of cancer and halting the growth of tumors (Bradford and Awad, 2007). The major phytosterols in bamboo shoots are campesterol, β-sitosterol, and stigmasterol (Lachance and He, 1998). It was noted that the phytosterol content in bamboo shoot varies with species and distribution within the shoot, which is high in the apex region. The highest concentration was noted in D. hamiltonii, whereas the lowest levels were noted in B. nutans (Ingudam and Sarangthem, 2016). Notable concentration of β-sitosterol was reported in bamboo shoots of Pleioblastus amarus, P. pubescens, D. latiflorus, and Phyllostachys praecox. The potential of bamboo shoots as a rich source of phytosterols is indicated by their varied range from 66.60 mg/100 g to 242.77 mg/100 mg on a dry weight basis. In common vegetables, the most abundant is β-sitosterol (79.98%–83.34%), followed by campesterol (10.11%–12.36%) and stigmasterol (4.84%–5.74%). In bamboo shoots, the levels of phytosterols vary with species, parts, and harvest seasons (Wang et al., 2020).
3.6 Vitamins
The presence of many vitamins such as thiamine, niacin, vitamin A, vitamin B6, vitamin C (ascorbic acid), and vitamin E has been reported in freshly harvested bamboo shoots (Xia, 1989). The highest vitamin C content was reported in D. hamiltonii, while the lowest was in D. sikkimensis, with levels varying from 3.0% to 12.9% on a dry weight basis in different bamboo species (Bhatt et al., 2003). Studies conducted in shoots of many bamboo species showed that younger shoots contain increased quantities of vitamins E and C compared with older shoots (Nirmala et al., 2007). Vitamins B1, B2, and B6 and beta-carotene were reported in shoots of P. amarus (Dang et al., 2017). Varying levels of different water-soluble vitamins such as vitamins B1, B2, and B6 were reported in tender bamboo shoots (Devi et al., 2017). High levels of nicotinic acid was noted in B. nutans along with varied levels (0.53 mg–1.70 mg/100 g) of pyridoxine (B6) (Kumbhare, 2003). Different forms of vitamin E (α-tocopherol and γ-tocopherol) and β-carotene, along with the antioxidants lutein and zeaxanthin, were reported in raw shoots of Phyllostachys edulis (Kim et al., 2007).
3.7 Minerals
Bamboo shoots are rich in macro-minerals including sodium (Na), potassium (K), sulfur (s) calcium (Ca), magnesium (Mg), phosphorus (P), and silicon (Si). The microelements reported from bamboo shoots include copper (Cu), manganese (Mn), iron (Fe), zinc (Zn), nickel (Ni), cobalt (Co), and selenium (Se) (Bajwa et al., 2019). Several factors, including the species, the harvest season, the maturation of shoot, the part of the shoot, processing techniques, storage conditions, climate conditions, and soil parameters, can affect the mineral levels in bamboo shoots (Chandramouli and Viswanath, 2015). Variations in the distribution of phosphorus within the shoot were noted in Yushania alpina shoots, with 763 mg/100 g in the top portion and 481 mg/100 g in the basal region (Karanja et al., 2015). Processing of D. hamiltonii shoots significantly reduced the phosphorus concentration, with 48% loss in brine-preserved shoots, 19% loss in boiled shoots, and a 12% drop in fermented shoots (Bajwa et al., 2019). Large variations in the potassium concentration were recorded in Phyllostachys species (Christian et al., 2015), and lyophilization was identified as the best method for preserving the potassium levels in bamboo shoots (Santosh et al., 2019).
4 Anti-nutrient properties of bamboo shoots
In addition to their rich nutrient profile, fresh bamboo shoots are found to contain a cyanogenic glycoside called taxiphyllin [4-hydroxy-(R)-mandelonitrile-β-glucopyranoside], which can cause harmful effects to human health. Fresh bamboo shoots taste bitter and have a pungent smell due to the presence of taxiphyllin (Schwarzmaier, 1977). It was also reported that the presence of a few amino acids including l-ornithine, l-phenylalanine, and l-tryptophan and the nucleotides uridine and adenine also contributes to the bitterness of some shoots (Gao et al., 2019). Many studies have described the occurrence of secondary plant metabolites—cyanogenic glycosides—in the shoots of various bamboo species (WHO, 1993). Consumption of fresh shoots without proper processing might cause health issues such as unconsciousness, vomiting, seizures, headaches, stomach upset, giddiness, rapid breathing, and hypotension (FSANZ, 2004). Bamboo shoots contain the cyanogenic glycoside taxiphyllin. While cutting bamboo shoots, cells are ruptured and the β-glycosidase enzyme is released from the cells. This hydrolyzes taxiphyllin to form hydroxyl benzaldehyde cyanohydrin and glucose. This is further decomposed to hydrogen cyanide (HCN) and hydroxyl benzaldehyde. Intake of HCN can cause toxic effects (Seigler, 1991; Schwarzmaier, 1977). There are various factors known to control the levels of taxiphyllin and the formation of HCN in the shoots, including species, the age of the shoots, climate, and soil conditions. The shoot tips of Bambusa bambos (B. arundinacea) were reported to contain 1,600 ppm of total cyanide, which is significantly higher than that in other plant portions such as the seeds of apple, the roots of cassava, the leaves of sorghum, flax seed meal, apricot stone, and the leaves of giant taro (Haque and Bradbury, 2002). The total cyanogen distribution within the shoot has also been reported to vary in different portions of the shoot. The total cyanogenic content (TCC) in different parts bamboo shoots was analyzed in different species (Table 1), with the apex portion of the shoot observed to contain maximum cyanogenic glycoside, followed by the middle portion and then the base portion (Raveendran et al., 2020; RAS, 2007).
Table 1
| Sl no. | Species | TCC (ppma) | ||
|---|---|---|---|---|
| Apex | Middle | Base | ||
| 1 | B. balcooa | 530.0 ± 33.56 | 293.61 ± 87.81 | 470.5 ± 29.74 |
| 2 | B. bambos | 627.91 ± 42.12 | 201.76 ± 44.82 | 0.00 |
| 3 | B. vulgaris (green) | 796.71 ± 32.38 | 429.0 ± 6.58 | 394.61 ± 49.33 |
| 4 | B. vulgaris (yellow) | 634.16 ± 97.16 | 219.52 ± 14.9 | 223.46 ± 13.84 |
| 5 | B. wamin | 592.0 ± 67.55 | 740.45 ± 5.35 | 1,186.75 ± 50.05 |
| 6 | C. pergracile | 2,891.98 ± 95.18 | 2,818.5 ± 35.9 | 173.56 ± 3.66 |
| 7 | D. giganteus | 2,437.78 ± 66.52 | 1,056.3 ± 5.2 | 528.75 ± 11.57 |
| 8 | D. strictus | 1,325.58 ± 31.79 | 403.5 ± 39.96 | 79.34 ± 9.2 |
| 9 | G. atroviolacea | 1,406.92 ± 139.88 | 1,199.21 ± 124.15 | 362.24 ± 1.42 |
| 10 | G. manggong | 212.70 ± 45.02 | 1,427.14 ± 129.12 | 297.96 ± 41.78 |
Anti-nutritional analysis of bamboo shoots (Raveendran et al., 2020).
TCC, total cyanogenic content.
ppm = milligrams of hydrogen cyanide (HCN) equivalent per kilogram bamboo shoots. Values are given as mean ± SE.
However, taxiphyllin is different from other cyanogenic glycosides in plants because of its high degradation rate in boiling water (Hunter and Yang, 2000). An optimized method involving boiling, sterilization, and canning was developed for maximum elimination of cyanogenic glycosides from bamboo shoots (Ferreira et al., 1995). Among many other plants with cyanogenic glycosides, bamboo shoots present the advantage of having unstable cyanogenic glycosides, and easy processing makes them edible (Nahrstedt, 1993).
5 Processing and preservation techniques of bamboo shoots
As detailed previously, bamboo shoots are greatly appreciated for their nutritional richness, including dietary fiber, vitamins, minerals, and bioactive compounds. However, their utilization is limited by their seasonal availability, high perishability, and the presence of naturally occurring cyanogenic glycosides. Processing and preservation techniques are therefore essential in improving their safety, shelf life, and overall acceptability. Shoots undergo certain physiological changes after harvesting, which have significant effects on their nutritional properties. The anti-nutrient properties of shoots develop during and after harvesting, as previously detailed, and processing technologies have been developed to address this issue (Ferreira et al., 1995). Mechanical damage during harvesting and storage, along with aspects such as temperature and moisture, speeds up respiration and induces surface browning, thereby leading to the aging of bamboo shoots (Wu et al., 2024). Lignification is an important post-harvest physiological change that involves metabolism of the chemical components in the cell wall of bamboo shoots. On long-term storage, the color of the shoots changes from yellow to brown, along with changes in texture and the development of odor due to microbial infestation (Ma et al., 2024). All of these factors point to the requirement of well-developed processing and preservation technologies.
The various strategies used in physical preservation technologies include low-temperature preservation, temperature treatment, vacuum packing, and gamma radiation. Cold storage of harvested shoots was reported to reduce the browning, lignification, weight loss, and respiration rates (Yu et al., 2021). However, extremely low temperatures can cause chilling damages (Karanja et al., 2015). In modified atmosphere packaging (MAP), harvested shoots are stored in a modified gas composition environment in order to control and minimize the respiration and evaporation and to inhibit the growth of microorganisms (McMillin, 2020). Studies have reported variations in stiffness and in the pectin, cellulose, and lignin contents during treatments with the MAP technique along with melatonin treatment (Wang et al., 2025). Low-temperature storage and gamma irradiation to shoots have considerably arrested the processes of lignification and browning and also reduced cellulose and lignin (Wang et al., 2019). Chemicals and biological preservation techniques with the use of melatonin, oxalic acid, diphenyliodonium iodide, salicylic acid, and nitric oxide were reported to reduce stiffness, yellowing, lignification processes, and microbial growth (Li et al., 2019a; Badwaik et al., 2014). In addition to these processes, drying and powdering after processing, freeze drying of processed shoots, and preparation of value-added products such as biscuits and flours are also available in the industry to ensure the proper use of this high-nutrient material.
Although all these processing methods successfully increase the shelf life of processed bamboo shoots enabling long-term storage and preservation, deterioration in the nutritional quality is often reported (Wang et al., 2020). Loss of total phenols (Nongdam and Tikendra, 2014), phytosterols (Bajwa et al., 2015), proteins, sugars, and vitamins was reported during processing (Wang et al., 2020).
6 Nutraceutical potential and product development from bamboo shoots
Beyond their role as a vegetable substitute, bamboo shoots are abundant in minerals, vitamins, biologically active compounds, and dietary fiber, as detailed above, making them an encouraging food source with significant nutraceutical potential. The presence of bioactive compounds and rich dietary fiber levels can be explored for their potential in the management of metabolic disorders and lifestyle diseases (Kumbhare and Bhargava, 2007; Chongtham et al., 2011). Their low fat content and calorific value represent an added advantage. The presence of dietary fiber aids in improving digestive health and controlling blood glucose levels, thus helping in diabetes management. Phytosterols help in lowering the LDL-cholesterol levels, thus aiding in the control of cardiovascular diseases (Lu et al., 2010). The dietary fiber in bamboo shoots has been reported to prevent obesity in mice by modulating the gut microbiota and enhancing host metabolism (Li et al., 2016). The anticancer properties of bamboo shoots from several species including P. pubescens, Pseudosasa japonica, Sasa senanensis, and Sasa quelpaertensis are well studied (Tsunoda et al., 1998; Hong et al., 2010; Kim et al., 2013; Chongtham and Bisht, 2021). In addition, their antimicrobial, antidiabetic, anti-hyperlipidemic, anti-obesity, anti-inflammatory, anti-fatigue, and anti-hypertensive properties are also well established (Chongtham and Bisht, 2021).
The antioxidant properties of bamboo shoots are well studied and have been attributed to the presence of high levels of phenolic compounds. The major molecules in bamboo shoots with antioxidant properties include phenolic compounds, flavonoids, vitamins E and C, and micro-minerals (Nirmala et al., 2018). The first antioxidant molecule identified from bamboo shoot was diferuloyl arabinoxylan hexasaccharide, which contains 5-5′-linked diferulic acid (Ishii and Hiroi, 1990). Due to their antioxidant properties, bamboo shoots have gained recent demand as a natural antioxidant in place of the synthetic antioxidants used in pharmaceutical and food products. Many of the trace elements present in bamboo shoots function as cofactors for antioxidant enzymes. The phenolic compounds in bamboo shoots also play a major role in their antioxidant potential. Analysis of the antioxidant potential of the phenolic contents in the bamboo shoots of species such as D. asper, D. hamiltonii, B. vulgaris, B. tulda, Bambusa pallida, and B. balcooa has been conducted (Satya et al., 2010; Park and Jhon, 2010; Neményi et al., 2015). Considering a day’s intake of antioxidants, bamboo shoots are reported to have significant contribution (46%) compared with other vegetables. Since inflammation has been identified as a major causative factor in cancer development, the antioxidant properties of bamboo shoots can play a substantial role in fighting inflammation, thus helping in the prevention of cancer.
Studies showed that the anticancer activity of Moso bamboo nanoparticles in A549 lung cancer cells involves a p53-mediated apoptotic mechanism, leading to the prevention of cancer cell proliferation (Bai, 2026). Shoot extracts of D. asper showed cytotoxicity to MCF-7 breast cancer cells, and it was reported that this activity is due to the presence of flavonoids (Ontaha et al., 2021). The extracts from the shoot skin of Phyllostachys heterocycla, which contain sterols and (6′-O-octadeca-8′,11′-dienoyl)-sitosterol-3-O-β-d-glucoside, are reported to show cytotoxicity and cause cell death through the apoptotic pathway (Abdelhameed et al., 2020). Bamboo shaving polysaccharides (BSPs) extracted from bamboo shoots are found to inhibit the proliferation of cancer cells and to reduce tumor growth in a murine gastric cancer syngeneic model. These are mediated through the activation of apoptotic pathways and remodelling of the tumor microenvironment by promoting the immune cell subpopulations and cytokine production (Li et al., 2019). Reverse docking studies have shown that metabolites from FBS, in particular butin, showed better affinity for GTPase HRAS compared with conventional drugs, and the butin–HRAS complex showed greater protein compactness, improved structural stability, and reduced atomic fluctuations and could be highlighted as an effective anticancer drug (Das et al., 2026). Studies have provided proof of the use of P. amarus bamboo shoots as a valuable source of alkaloids. The alkaloids in P. amarus bamboo shoots showed anti-inflammatory properties through the ERK signaling pathway and downregulate pro-inflammatory mediators (Ren et al., 2019). Fermented Chimonobambusa utilis shoots were reported to increase the levels of short-chain fatty acids and beneficial gut microbiota while reducing the pro-inflammatory cytokines TNF-α, IL-1β, and IL-6. Thus, the use of these FBS could serve as a functional dietary supplement in the treatment of ulcerative colitis (Lu et al., 2025).
Insoluble dietary fiber (IDF), soluble dietary fiber (SDF), and total dietary fiber (TDF) from bamboo shoot shells were reported to show hypoglycemic activities. SDF showed increased α-amylase inhibition along with promoting glucose absorption. However, TDF inhibited glucosidase activity and altered glucose diffusion, while TDF was reported to increase the blood insulin levels. This indicates the diverse role of bamboo shoots in the management of glucose levels in the blood (Zheng et al., 2019). Investigations of male and female individuals with type II diabetes mellitus supplemented with cookies augmented with finely powdered bamboo shoot observed a dose-dependent decrease in the blood glucose levels and reported a reduction in the glycemic index (Imdad et al., 2022). Bamboo shoots of D. brandisii Munro were reported to have hypoglycemic effects, which are attributed to their high fiber content and small particle size. The high surface area of the particles improves the absorption of glucose and prevents hyperglycemia. High fiber content augments α-amylase inhibition and provides a high glucose dialysis retardation value. Overall, D. brandisii Munro shoots function through diverse mechanisms in diabetes control (Dong et al., 2023). Bioactive peptides isolated from B. blumeana shoots showed acetyl choline esterase inhibition and antioxidant properties in in silico studies. A hypocholesterolemic assay revealed the effect of bamboo shoots through inhibiting the bile acid-binding action (Alvarez et al., 2023). A comprehensive view of the biochemical activities reported from bamboo shoots are displayed in Figure 1.
Figure 1
The term nutraceutical refers to substances isolated from food sources. In addition to its nutritional value, it provides additional health benefits. In a way, it is the combination of the nutritional and pharmaceutical properties of a food material in order to provide health and medicinal benefits. Functional food also caters in the same manner, with the major difference being that functional food is consumed in different forms of food, while nutraceuticals are in the form of capsules or tablets or powders. Health consciousness among the general public has increased significantly in the past few decades and has led to the search for quality food materials with the potential of combating chronic diseases and lifestyle disorders. This search was augmented by modern research and scientific backing, which led to the identification of many natural products, such as bamboo shoots, with potential nutraceutical/functional food potential.
Based on the contents of bamboo shoots including bioactive compounds, vitamins, minerals, dietary fiber, flavonoids, and phytosterols, among others, they have the potential for the development of both functional foods and nutraceutical products. The presence of the abovementioned biomolecules makes bamboo shoots an ideal candidate for combating several chronic disorders and lifestyle diseases. Naturally occurring antioxidants in bamboo shoots provide an added advantage. Products developed based on the nutraceutical properties of bamboo shoots include shoot powders, juices, biscuits, lyophilized shoot flakes, tea, and extracts. Moreover, bamboo silica-based nutraceuticals with immunity booster and skincare properties are also available (Chongtham and Bisht, 2021). A few value-added products based on bamboo shoots are detailed in Table 2.
Table 2
| Bamboo shoot-fortified food products | Beneficial properties | Reference |
|---|---|---|
| Biscuits: Dendrocalamus hamiltonii and Dendrocalamus asper shoots | Better nutrient value and bioactives | Santosh et al., 2019; Setiawati et al., 2022 |
| Cookies: Dendrocalamus asper and Bambusa tuldoides shoots | Improved texture including bulkiness and crispness, increased fiber content, and taste | Felisberto et al., 2019; Vasques et al., 2022 |
| Tart: Bambusa vulgaris shoots | Enhanced aesthetic appeal and broad acceptance among various customer categories | Curammeng et al., 2021 |
| Shoot-infused yogurt: Dendrocalamus hamiltonii shoots | Excellent appearance, texture, flavor, and taste, along with a high protein content | Vanlalliani, 2020 |
| Pasta: Bambusa tulda shoots | Improved macronutrient profile | Serto, 2020 |
| Fried chips: Bambusa balcooa shoots | Decreased acrylamide content in chips | Shanmugam et al., 2016 |
| Crispy salted snacks: Dendrocalamus hamiltonii shoots | Enhanced antioxidant activity | Santosh et al., 2021 |
| Chicken nuggets: Bambusa auriculata (Bambusa vulgaris) shoots | Superior shelf life and physicochemical properties | Das et al., 2013 |
| Pork nuggets from Bambusa polymorpha shoots | Better sensory qualities and shelf life | Thomas et al., 2016 |
| Soup cube: Bambusa tulda shoots | Low-calorie diet and rich in microelement minerals | Yamini and Suganya, 2021 |
| Crackers, nuggets, and candies: Dendrocalamus hamiltonii shoots | Improved palatability with improved color, flavor, aroma, and texture | Sood et al., 2013 |
| Frozen doughBamboo shoot dietary fiber (BSDF) | Enhanced thermal stability and mechanical properties | Zhang et al., 2017 |
Value-added products of bamboo shoots.
7 Way forward
Bamboo shoot-based nutraceuticals or functional foods have significant promise. However, strategic planning and multifaceted methods are essential in order to tap their full potential. Ensuring availability of the resource—bamboo shoots—requires primary attention. As far as the Indian scenario is concerned, except in the northeastern part of the country, bamboo shoots are not available throughout the year. Hence, along with silviculture practices, advancements in the processing and storage techniques also need primary attention. More efforts are required for the identification, isolation, and characterization of the bioactive molecules that are responsible for the health benefits. Advanced analytical methods and omics-based approaches can be useful in the development of strategies for elucidating the mechanisms, bioavailability, and synergistic effects. Equally, the development of whole shoot-based functional foods is also an urgent need. Such fortified functional foods may obtain much more acceptability among users. Diversification of products—including ready-to-eat foods, freeze-dried products, beverages, and encapsulated extracts with better safety and shelf life—based on newer food processing technologies will have much more acceptability and can increase the market reach. In the case of nutraceutical products, clinical validation to substantiate the claims on health benefits will always be an added advantage. The integration of bamboo shoot-based food products into local cuisine is another area for enhancing the visibility and acceptability of such products. Product development based on indigenous knowledge and traditional consumption practices may enhance acceptability. In addition, encouraging awareness on the health benefits of bamboo shoots and promoting their inclusion into daily diets can boost consumer acceptance. Overall, a synchronized effort linking scientific research, technological advancement, and market-driven strategies will pave the way for the successful development of bamboo shoot-based nutraceutical products.
Statements
Author contributions
AJ: Investigation, Resources, Data curation, Writing – original draft. VS: Resources, Formal analysis, Writing – review & editing. SV: Conceptualization, Resources, Supervision, Data curation, Writing – review & editing. JR: Data curation, Conceptualization, Project administration, Supervision, Resources, Writing – review & editing, Formal analysis, Writing – original draft.
Funding
The author(s) declared that financial support was received for this work and/or its publication. The study received financial support from National Bamboo Mission, Ministry of Agriculture and Farmers Welfare, Government of India (Grant order # F No. 44-73/2018-NBM (64572) dated 22/02/2019).
Acknowledgments
The authors are thankful to the Director and staff of KSCSTE - KFRI for providing necessary facilities and encouragement and to National Bamboo Mission, Ministry of Agriculture and Farmers Welfare, Government of India for providing financial support to carry out the research work under its programme.
Conflict of interest
The author(s) declared that this work was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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The author(s) declared that Generative AI was not used in the creation of this manuscript.
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Summary
Keywords
bamboo shoots, bioactive compounds, chronic disease prevention, food processing and preservation, functional foods, nutraceuticals, sustainable utilization
Citation
Jose A, Sreekumar VB, Viswanath S and Ravindran J (2026) Unlocking the nutraceutical wealth of bamboo shoots. Front. Ecol. Evol. 14:1847977. doi: 10.3389/fevo.2026.1847977
Received
05 April 2026
Revised
17 June 2026
Accepted
15 July 2026
Published
13 August 2026
Volume
14 - 2026
Edited by
Fernanda Michalski, Universidade Federal do Amapá, Brazil
Reviewed by
Uttam Kumar Jana, National Institute of Science Communication and Policy Research (CSIR), India
Trakul Prommajak, University of Phayao, Thailand
Updates
Copyright
© 2026 Jose, Sreekumar, Viswanath and Ravindran.
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*Correspondence: Jayaraj Ravindran, jayaraj@kfri.res.in
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