Edible flowers: Bioactive profile and its potential to be used in food development

Takahashi, Jacqueline Aparecida; Rezende, Flávia Augusta Guilherme Gonçalves; Moura, Marília Aparecida Fidelis e; Dominguete, Laura Ciribelli Borges; Sande, Denise

doi:10.1016/j.foodres.2019.108868

Cited by 121 publications

(90 citation statements)

References 102 publications

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“…Age (2) (1) Combined results of Portugal and Costa Rica. (2) Age expressed as mean value (MV) ± standard deviation (SD).…”

Section: Variablementioning

confidence: 99%

“…Flowers can also be used to add color and flavor to foods, for example soups, entrées, desserts or drinks. Finally, EF have also been introduced into processed foods to add diversity and innovation to the food market, besides the nutritional and health benefits for consumers [2,24,25].…”

Section: Information About Edible Flowersmentioning

confidence: 99%

“…Yes (%) 50.0 50.0 0.000 0.579 (5) -No (%) 50.0 50.0 (1) Related or not related with the following areas: Nutrition/Food, Agriculture, Hotels/Restaurants. (2) CST: chi-square test (level of significance of 5%: p < 0.05) for country differences. (3) CC: Cramer's coefficient, only indicated if there were significant differences.…”

Section: Questionmentioning

confidence: 99%

“…In France, during the Middle Ages, flowers of calendula (Calendula officinalis) were consumed in a wide variety of salads. Documented use of violets (Viola odorata L.) in the 17th century related to their ability to confer sweetness and color to syrups [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

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Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

Guiné

Florença

Moya

et al. 2020

Foods

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This study investigated the knowledge and use of edible flowers (EF) in two countries, Portugal, in Europe, and Costa Rica, in Latin America, and aimed to evaluate the similarities and/or differences regarding the utilization of EF in gastronomy. This work consisted of a questionnaire survey, undertaken on a sample of 290 participants. The results indicate that most people surveyed (87%) have heard about EF but believe there is not enough information about them (96%). Only one third of participants consider there are risks associated with the consumption of EF, being those related to toxicity and pesticides. Significant differences (p < 0.05) were found between participants from the two countries but not with different professional areas. About half (48%) of the participants had already consumed EF, mostly for decoration or confection of dishes (77% positive answers) and in salads (75%). The flowers consumed most frequently were chamomile and rose, respectively, in Costa Rica and Portugal. Reasons pointed out to consume EF include decoration, taste, novelty and aroma, while aspects such as nutritional value or antioxidant capacity are prized by fewer consumers. EF were mostly acquired in supermarkets, cultivated at home or collected in the wild. In general, most participants (85%) consider the use of EF in gastronomy interesting, but less than one third (27%) believe we should eat EF more often. Finally, discriminant function analysis revealed that country was the variable for which the differences in the consumption of EF was more pronounced, while education level and age group showed the lowest variability between groups.

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“…Age (2) (1) Combined results of Portugal and Costa Rica. (2) Age expressed as mean value (MV) ± standard deviation (SD).…”

Section: Variablementioning

confidence: 99%

Section: Information About Edible Flowersmentioning

confidence: 99%

Section: Questionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

Guiné

Florença

Moya

et al. 2020

Foods

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“…In Europe, edible flowers, such as roses, calendula or saffron, have been consumed from ancient times [1]. Literature about these edible species is scarce, however they are gaining attention as functional foods and as nutraceuticals [2].…”

Section: Introductionmentioning

confidence: 99%

Rosemary Flowers as Edible Plant Foods: Phenolic Composition and Antioxidant Properties in Caenorhabditis elegans

et al. 2020

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Rosmarinus officinalis L., commonly known as rosemary, has been largely studied for its wide use as food ingredient and medicinal plant; less attention has been given to its edible flowers, being necessary to evaluate their potential as functional foods or nutraceuticals. To achieve that, the phenolic profile of the ethanolic extract of R. officinalis flowers was determined using LC-DAD-ESI/MSn and then its antioxidant and anti-ageing potential was studied through in vitro and in vivo assays using Caenorhabditis elegans. The phenolic content was 14.3 ± 0.1 mg/g extract, trans rosmarinic acid being the predominant compound in the extract, which also exhibited a strong antioxidant capacity in vitro and increased the survival rate of C. elegans exposed to lethal oxidative stress. Moreover, R. officinalis flowers extended C. elegans lifespan up to 18%. Therefore, these findings support the potential use of R. officinalis flowers as ingredients to develop products with pharmaceutical and/or nutraceutical potential.

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Contribution of edible flowers to the Mediterranean diet: Phytonutrients, bioactivity evaluation and applications

et al. 2022

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The Mediterranean diet is acknowledged to be the healthiest dietary pattern around the world, mainly based on plant foods from the rich Mediterranean flora. It is also known to increase longevity and have positive effects on chronic diseases. This review aimed to investigate the knowledge about the use and consumption of edible flowers as part of the Mediterranean cuisine, based on ethnobotanical and ethnopharmacological studies especially from the last 10 years, and highlight their uses as a nutritious and functional food. In this review, a total of 32 edible flower species used in the Mediterranean diet were listed with their phytochemical composition, edible applications, bioactive properties, and dose, highlighting their nutritional contribution to the Mediterranean diet as well as their health effects. Edible flowers are consumed and widely contribute to the health-promoting properties of the Mediterranean diet through being good sources of macro and micronutrients that enhance the nutritive value of Mediterranean dishes and foods, as well as providing more phytonutrients. Based on this, Mediterranean dishes have the remarkable characteristics of being conducive to mitochondrial health and anti-metabolic diseases. The functional components in edible flowers are clarified here, which might be considered as a new factor for rational diet, natural product development, and medical improvement.

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Edible flowers: Bioactive profile and its potential to be used in food development

Cited by 121 publications

References 102 publications

Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

Edible Flowers, Old Tradition or New Gastronomic Trend: A First Look at Consumption in Portugal versus Costa Rica

Rosemary Flowers as Edible Plant Foods: Phenolic Composition and Antioxidant Properties in Caenorhabditis elegans

Contribution of edible flowers to the Mediterranean diet: Phytonutrients, bioactivity evaluation and applications

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