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Bamboo Extract

Study: Bamboo leaf extract could block acrylamide production in cooked foods

Tuesday, January 23, 2007 by: Ben Kage

(NaturalNews) A study published in the Journal of Agricultural and Food Chemistry shows that the formation of acrylamides in foods like potato chips and french fries may be reduced by an antioxidant-rich bamboo leaf extract.

Acrylamides are chemical compounds that are thought to be carcinogenic, and form in foods that are high in carbohydrates -- through a process known as the Maillard reaction -- when they are fried, roasted or baked at high temperatures.