The Unexplored Potential of Edible Flowers Lipids [PDF]
Agriculture, 2018 Edible flowers have been historically linked to traditional world cuisine and culture. They are often used as ingredients in food and beverages for medicinal or pharmaceutical purposes.
Luana Fernandes +4 more
doaj +3 more sources
Lesser-Explored Edible Flowers as a Choice of Phytochemical Sources for Food Applications [PDF]
International Journal of Food ScienceFlowers have been commonly used in cooking to add color and flavor to dishes. In addition to enhancing the visual appeal of food, many edible flowers also contain bioactive compounds that promote good health.
Mariel Guadalupe Valencia-Cordova +6 more
doaj +2 more sources
Eating flowers? Exploring attitudes and consumers' representation of edible flowers
Food Research International, 2017 Edible flowers have gained more attention in recent years thanks to their perceived health benefits. Despite this attention, it seems that edible flowers are not popularized for consumption in South America, being considered unfamiliar for some cultures from this continent.
Carlos Gomez-Corona
exaly +4 more sources
Edible flowers as sources of phenolic compounds with bioactive potential [PDF]
Food Research International, 2018 The edible flowers are widely used, but there is still a lot to be done in relation to its bioactive potential and its correlation with the presence of phenolic compounds.
Tânia C S P Pires +2 more
exaly +3 more sources
Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers [PDF]
Antioxidants, 2019 In this study, 16 selected edible flowers were evaluated for their content of bioactive compounds (polyphenols, carotenoids, triterpenoids) and for their anti-diabetic (ability to inhibit α-amylase and α-glucosidases) and anti-aging (ability to
Paulina Nowicka, Aneta Wojdyło
doaj +2 more sources
Edible Flowers—A New Promising Source of Mineral Elements in Human Nutrition
Molecules, 2012 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.
Jiri Mlcek +2 more
exaly +3 more sources
Production of Edible Flowers in Florida
EDIS, 2018 Edible flowers can be a fresh addition to main dishes, side dishes, desserts, and drinks. Their value stems from their visual appeal, taste, nutritional content, and medicinal properties.
Caroline de Favari Tardivo +1 more
doaj +5 more sources
Trace Elements in Edible Flowers from Italy: Further Insights into Health Benefits and Risks to Consumers [PDF]
Molecules, 2020 The use of edible flowers in cooking dates back to ancient times, but recently it is gaining success among the consumers, increasingly attentive to healthy and sustainable foods of high quality, without neglecting taste, flavour, and visual appeal.
Giuliana Drava +6 more
doaj +2 more sources
Volatilomic Analysis of Four Edible Flowers from Agastache Genus. [PDF]
Molecules, 2019 Volatilomes emitted from edible flowers of two species of Agastache (A. aurantiaca (A.Gray) Lint & Epling, and A. mexicana (Kunth) Lint & Epling) and from two hybrids (Agastache ‘Arcado Pink’ and Agastache ‘Blue Boa’) were investigated using a solid-phase microextraction technique as well as the extraction of its essential oils.
Najar B +5 more
europepmc +4 more sources
A Review on the Journey of edible flowers from farm to consumer's plate
Applied Food Research, 2023 Flowers that can be consumed by human beings and pose no harm upon consumption are edible flowers. The change in the eating habits and lifestyle of consumers has placed a demand for healthier food products.
Harsh B. Jadhav +4 more
doaj +1 more source