The antioxidant of bamboo leaves (AOB) is yellow or brown powders or particles obtained from bamboo leaves, wherein the main antioxidative components include flavones, lactones, phenolic acids.

AOB can either inhibit lipid autoxidation chain reaction, or chelate transitional metal ions, and can be used as primary and second antioxidant. AOB can eliminate nitrite and inhibit the synthesis of N-nitrosamine, and has anti-bacteria, bacteriostatic, deodorizing and aroma-enhancing functions. Today Handary AOB can be mainly used in oil-containing food, meat product, fishery product etc.