Vol. 12, Issue 5 (2023)

Author(s):
Shivam Thakur

Abstract:
Edible flowers are gaining popularity as a novel food ingredient due to their unique taste, aroma, and health-promoting properties. In this paper, we review the phytochemical profile of commonly used edible flowers, including their antioxidant, anti-inflammatory, and anticancer properties. Edible flowers are rich in various bioactive compounds, such as flavonoids, phenolic acids, and carotenoids, which contribute to their health benefits. We also explore the food applications of edible flowers in various food products, including baked goods, beverages, confectionery, and savory dishes. Edible flowers not only add flavor, color, and texture to food products, but they also offer functional benefits as natural food additives. The use of edible flowers in the food industry is a growing trend, and it offers new opportunities for innovation and sustainability. However, proper identification and safe sourcing of edible flowers are essential to ensure their safety for human consumption. This review provides valuable insights into the phytochemical profile and food applications of edible flowers, highlighting their potential as a functional food ingredient for promoting human health and well-being.