Consumption of edible flowers might help prevent chronic illnesses, a new study shows.
Research published by the Institute of Food Technologists (IFT) stated that the common edible flowers in China have high content of phenolics and are rich sources of antioxidants.
Edible flowers are used in various regional cuisines including in Asia, Europe and Middle East. They are added to foods to enhance the taste, aroma, and color of the food and can be used in a main dish, a salad, or a dessert. These flowers can also be added as garnish and blended into beverages as flavorings or used to make teas or wines.
Flowers are also consumed for subsistence.
The study authors stated in a press release that the edible flowers have been used in the culinary Chinese arts for over centuries and now are receiving renewed interest.
They explained that the phenolics present in these flowers have been found to lower inflammation and cardiovascular disease and certain cancers.
The study stated that the common edible flowers can also be used as an additive in food or supplement to prevent chronic disease, help promote health and prevent food oxidization.
However, researchers said that further studies are required to confirm the antioxidant mechanisms, anti-tumor, anti-inflammation and anti-aging activities of the edible flower extracts. More research is needed before the development of more applications as natural antioxidants.
