Edible flowers may inhibit chronic diseases

Common edible flowers have the potential to be used as an additive in food to prevent chronic diseases, help health promotion and prevent food oxidisation, a new study has found.
Common edible flowers in China are rich in phenolics and have excellent antioxidant capacity, scientists from the Institute of Food Technologists (IFT), Chicago have found.
Researchers said edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest.
Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish, they said.

Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.
The findings of the study show that common edible flowers have the potential to be used as an additive in food to prevent chronic disease, help health promotion and prevent food oxidisation.
However, the antioxidant mechanisms, the anti-tumour, anti-inflammation and anti-ageing activity of the edible flower extracts should be further studied to develop more applications as natural antioxidants, researchers said.
The study was published in the Journal of Food Science.