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Nutraceutical potential of dietary phytochemicals in edible flowers—A review
Author(s) -
Janarny Ganesamoorthy,
Gunathilake Katugampalage Don Prasanna Priyantha,
Ranaweera Kamburawala Kankanamge Don Somathilaka
Publication year - 2021
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13642
Subject(s) - nutraceutical , edible plants , health benefits , traditional medicine , antioxidant , dietary supplement , microbiology and biotechnology , antioxidant capacity , biology , food science , medicine , biochemistry
Edible flowers have been in traditional cuisine and phytotherapy for centuries. Recently, the consumption of edible flowers has increased significantly as the phytochemicals in them are known to have numerous health benefits. Information on nutraceutical potentials and health benefits of the phytochemicals available in different varieties of edible flowers and their uses are discussed. It is found that the major groups of dietary phytochemicals in edible flowers include flavonoids, phenolic acids, and anthocyanins and they are capable of exerting antioxidant, anti‐inflammatory, anti‐diabetic, anticancer, cardioprotective, hepatoprotective gastroprotective, and genoprotective effects. Practical applications Edible flowers are good sources of phytochemicals and possessing antioxidant, anti‐inflammatory properties, anticancer, anti‐diabetic, and cardio‐protective properties. However, many edible flowers remain unexplored and underutilized. This review gives eye openings that more in‐depth investigations need to be conducted on different edible flowers and they need to be incorporated into commercialized foods and drugs or need to be used for novel nutraceutical development to deliver the potential health benefits to consumers.