Edible Flowers: A New Source of Minerals

Abstract

Edible flowers have become very popular in recent years as a potent and natural source of various important minerals, vitamins, flavonoids, enzymes and aromatic compounds. Various anti-bacterial, anti-viral, anti-fungal & anti-inflammatory substances have been found in various edible flowers e.g. Rose, Marigold, Lilac, Chrysanthemum, Chinese hibiscus, Roselle, Tulip, Magnolia, Water lily etc. These flowers are almost calorie-free, high in antioxidants, have inhibitory effects against cancer, obesity and inflammation, prevent neuronal degradation, help to diminish blood pressure, demonstrate gastro-protective and hepato-protective effects. Edible flowers show antioxidant activities, inhibitive activities on free radicals and ROSscavenging properties due to presence of various phenolic compounds e.g. Quercetin, Rutin, Gallic acid etc. Pollen, nectar and petals are rich source of proteins, carbohydrates, lipids. The colour of flowers is characterized by various carotenoids, anthocyanins etc. Harvesting of edible flowers should be done in cool climate during day time in fully bloomed condition to retain quality and shelf-life. Edible flowers are generally used in salads, soups, beverages, and herbal medicines across the world. People with conditions like hay fever, allergies or asthma must be careful in consuming these flowers. However, in upcoming years, there are immense possibilities of a rapid increase in the consumption of edible flowers when cultivated organically.

Evaluation of the Nutritional Value of Prunus dulcis Blossoms and the Antioxidant Compounds of Their Extracted Oil Using Green Extraction Method

“…In addition, they are a rich source of vitamins, such as vitamins A and C [14], while they also possess an abundance of polyphenols [15] and flavonoids [16]. It is noteworthy that almond flowers have minimal caloric content [17], even though they are a source of such important substances. Finally, it is worth noting that the flowers are already used in many restaurants and homemade dishes [18] since they offer different colors and flavors, greatly impacting the sensory and nutritional value of food [15].…”