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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.

In previous studies, flavonoid mixtures were found to reduce acrylamide formation in foods by up to 50 percent, so researchers from Zhejiang University in Hangzhou, China decided to test the effects of a bamboo extract rich in flavonoids, lactones and phenolic acids. The pale brown bamboo extract powder -- which had been proven safe to consume in other studies -- was mixed into a solution while a number of potato chips and french fries were split into two groups. The first group was submerged in the bamboo solution for six different periods of time ranging from five to 600 seconds, while the second group was immersed in distilled water for the same periods of time as a control.

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

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