Vol. 12, Issue 7 (2023)

Author(s):
Tejaswi Swarna

Abstract:
Edible flowers are utilized in food preparation and help food look more aesthetically pleasing. However, they are more usually reported in relation to biologically active compounds. Current knowledge regarding the use of edible flowers for human nutrition is presented in this review. The quality, sources, consumption, nutritional value, and sensory significance of edible flowers are discussed in the study. It is also considered from the perspective of any potential health effects how important edible flowers are. It mainly focuses on the relationship between flavour, aroma, and colour components and antioxidant activity, reactive oxygen radical scavenging, and cancer prevention. Due to their nutritional and chemoprotective benefits, edible blooms can be a new source of nutraceuticals.