Edible flowers as a health promoter: An evidence-based review

Background: The consumption of edible flowers has increased in recent years because of their wide use in gastronomy as a decorative element or as an ingredient in dishes. In addition to influencing texture, taste or appearance, flowers are rich in bioactive compounds. Scope and approach: This review focuses on the composition and nutritional features of edible flowers and their extracts, and their health benefits related to cardiovascular diseases, cancer, neurological diseases, diabetes, obesity, in addition to their hepatoprotective and microbicidal effects. The mechanisms though which some of them exert their effects and the specific compounds associated with these effects have also been addressed. Key findings and conclusions: Edible flowers have a high content in phenolic compounds and a high antioxidant capacity, property that confers positive effects on oxidative stress-related diseases. Some extracts based on edible flowers exert hepato-, neuro- or cardioprotective actions. Anticancer properties, improvements in metabolic disorders and microbiocidal effects even in multidrug-resistant bacteria have also been attributed to some edible flowers or their extracts. Most of the studies have been performed in vitro, so further assays in in vivo models are needed. Additionally, it would be important to elucidate the mechanisms by which these observed effects are performed. In conclusion, edible flowers could be used as a new approach for the development of nutraceutical products or functional foods.

Automated summary

Edible flowers are rich in phenolic compounds and antioxidants, offering positive effects on oxidative stress-related diseases. They also exhibit hepatoprotective, neuroprotective, and cardioprotective actions, as well as anticancer, metabolic disorder-improving, and microbiocidal effects. Further in vivo studies are needed to validate these effects and elucidate the mechanisms behind them, highlighting the potential of edible flowers in developing nutraceutical products or functional foods.