Bamboo, cyanogenic

Glander K.E., Wright P.C., Seigler D.S., Randrianasolo V., et al. (1989). Consumption of cyanogenic bamboo by a newly discovered species of Bamboo Lemur. Am J Primatol 19, 119-124. 

Over 2,650 plant species can produce hydrogen cyanide (Seigler 1991 Swain et al. 1992). These include edible plants such as almonds, pits from stone fruits (e.g., apricots, peaches, plums, cherries), sorghum, cassava, soybeans, spinach, lima beans, sweet potatoes, maize, millet, sugarcane, and bamboo shoots (Fiksel et al. 1981). The cyanogenic glycoside content of a foodstuff is usually expressed as the amount of cyanide released by acid hydrolysis glycoside concentrations are rarely reported (WHO 1992). 

Food Standards Australia New Zealand (2005) Ohne Autorenangabe cyanogenic glycosides in cassava and bamboo shoots - a human health risk assessment. Technical Report Series No. 28, ISBN 0 642 34551 1. 

Interestingly, many important food crops accumulate cyanogenic glucosides (Jones, 1998), but usually not in the portion of the plant that is consumed. Some plants, however, contain high levels of these toxic constituents in the parts that are eaten, e.g., bamboo, cassava, Uma beans, and sorghum. This problem is particularly serious in the case of cassava (Manihot esculenta), which is a major crop in many tropical countries. Cassava roots contain between 10 and 500 mg of cyanide equivalents per kg fresh weight (O Brien et al, 1991) and have to be processed carefully to remove the toxic metabolites. Unfortunately, this treatment usually results in loss of protein, minerals, and vitamins. 

Research on developing cassava with lower cyanogenic glucoside content is another way to solve the problem of cassava detoxication. The main cyanogen of bamboo shoots, taxiphyllin, is labile and decomposes during cooking. 

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