Edible Flowers—A New Promising Source of Mineral Elements in Human Nutrition

  title={Edible Flowers—A New Promising Source of Mineral Elements in Human Nutrition},
  author={Otakar Rop and Jiř{\'i} Ml{\vc}ek and Tunde Jurikova and Jarmila Neugebauerov{\'a} and Jindři{\vs}ka V{\'a}bkov{\'a}},
  pages={6672 - 6683}
On a global scale, people are demanding more attractive and tasty food. Both the quality of foodstuffs and aesthetic aspects contribute to the appearance of consumed meals. The attraction and appeal of individual dishes could be enhanced by edible flowers. New information concerning the composition and nutritional value of edible flowers is also important and represents a sufficient reason for their consumption. The aim of this study is to contribute to the popularization of some selected… 

Tables from this paper

Nutritional and Biological Value of Five Edible Flower Species
Among the edible flower species compared in the study, M. didyma L. showed the highest nutritional value and antioxidant activity (DPPH and ABTS), while flowers of D. chinensis L. ‘Cavalier’ were characterized by highest content of antioxidants such as L-ascorbic acid, total anthocyanins, total polyphenols and ferric reducing antioxidant power.
Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species
The ligulate flowers of wild dahlias have a high concentration of bioactive compounds and a nutritional composition with beneficial contributions to health care, so they could be used for consumption as fresh products.
Exploring wild edible flowers as a source of bioactive compounds: New perspectives in horticulture
Abstract The increasing interest in healthy and natural foods has raised the attention towards uncommon or unexplored ingredients, such as edible flowers. These products are proven to be a rich
Health-benefitting Biologically Active Substances in Edible Apricot Flowers
The nutritive quality of food and the aesthetic aspect contribute to the appearance of consumed food. In this study, apricot (Prunus armeniaca L.) flowers were used to determine vitamin C, total
Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species
Hemerocallis was rated as the best and most tasteful; additionally, it exhibited the highest AC, total phenolic and flavonoid contents.
Edible flowers: Emerging components in the diet
The Unexplored Potential of Edible Flowers Lipids
This review summarizes the current knowledge on the lipid composition of several edible flowers, including fat content, fatty acids, vitamin E, and carotenoids profiles, to better characterize them and to increase their popularization among the food industry and consumers.
Five Edible Flowers – Valuable Source of Antioxidants in Human Nutrition
Consumption of the edible flowers forms new trend in human nutrition, especially in Bulgaria. Therefore, the determination of bioactive compounds content in their petals presents important tasks for
The Biodiversity of Edible Flowers: Discovering New Tastes and New Health Benefits
In this review, it is attempted to explore which species are most promising and which should be avoided due to real or suspected toxicity problems, and the nutraceutical virtues were highlighted trying to focus attention on those “functional phytochemicals” capable of counteracting some specific human pathologies.


Phenolics in raspberry, blackberry and currant cultivars grown in Hungary
For prevention of non-infectious diseases such as cancer, and cardiovascular disorders consumption of more and more fruits and vegetables is highly advised. Fruits of Ribes and Rubus species are very
Kareel plant: A natural source of medicines and nutrients
In the present review article both medicinal and nutraceutical properties of C decidua have been described in detail and special emphasis is given on its sustainable use of plant and its conservation in natural habitat.
Antioxidant potential and phenolic acid content of certain cucurbitaceous plants cultivated in Egypt
This study showed that C. sativus L. is the most active antioxidant, followed by C. colocynthis L., while M. charantia L. has the least antioxidant activity.
Flavor quality of fruits and vegetables
Fruits and vegetables are important sources of vitamins, minerals, dietary fiber, and antioxidants. The relative contribution of each commodity to human health and wellness depends upon its nutritive