Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 60, Issue -, Pages 38-50Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2017.03.017
Keywords
Edible flowers; Brassica oleracea; Viola x wittrockiana; Rose spp.; Food composition data; Food analysis; Antioxidant and antimicrobial properties; Minerals; Phenolic acids; Flavonoids
Categories
Funding
- Portuguese Foundation for Science and Technology (FCT, Portugal) [SFRH/BD/95853/2013]
- FCT/MEC [FCT UID/QUI/00062/2013, UID/QUI/50006/2013 - POCI/01/0145/FEDER/007265]
- Foundation for Science and Technology (FCT, Portugal)
- FEDER [UID/AGR/00690/2013]
- Portuguese Foundation for Science and Technology (FCT, Portugal) [SFRH/BD/95853/2013]
- FCT/MEC [FCT UID/QUI/00062/2013, UID/QUI/50006/2013 - POCI/01/0145/FEDER/007265]
- Foundation for Science and Technology (FCT, Portugal)
- FEDER [UID/AGR/00690/2013]
- Fundação para a Ciência e a Tecnologia [UID/QUI/00062/2013] Funding Source: FCT
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Edible flowers have been traditionally used for human consumption in various cultures. They improve the appearance, taste and aesthetic value of food, aspects that consumers appreciate, justifying the increasing trend of fresh top quality flowers' sales worldwide. However, consumers also demand foods with beneficial health properties, in addition to the nutrients they contain, looking for functional qualities such as antioxidant and antimicrobial properties. This review summarizes the data of more than 100 studies performed until now on edible flowers, focusing on nutritional, antioxidant and antimicrobial activities, as well as health effects. This review provides valuable information on edible flowers in order to better characterize them and to increase their popularization among the food industry and consumers.
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