Edible flowers: bioactive profile and its potential to be used in food development

Publication date: Available online 2 December 2019Source: Food Research InternationalAuthor(s): Jacqueline Aparecida Takahashi, Flávia Augusta Guilherme Gonçalves Rezende, Marília Aparecida Fidelis e Moura, Laura Ciribelli Borges Dominguete, Denise SandeAbstractThe consumption of flowers as food is reported in various cultures around the world as part of traditional cuisine or alternative medicine, in addition to their wide use as ornaments. However, many species of edible flowers can be considered more than a delicacy or a garnish due to their nutritional value as source of protein and essential aminoacids. In this scenario, flowers represent an important segment to expand food market, due to their suitable sensory and nutritional characteristics, as well as presence of bioactive compounds beneficial to human health. Research on consumer behavior and purchase intent have been unraveling ways to explore the different attributes of edible flowers, in order to conquer this promising market in the following decades. Socio-cultural factors involved in the consumption of edible flowers have been subject of several studies aiming at popularizing and expanding this growing industry and encouraging local use of traditional flowers is important to preserve endangered traditions. On the other hand, nutritional properties, pharmacological benefits, chemical composition and the forms of preparation of edible species have been increasingly studied with the growing search for natural an...
Source: Food Research International - Category: Food Science Source Type: research