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The consumption of edible plants as a constituent of treatment, rehabilitation, or a healthy lifestyle has grown significantly in the last decade. Customers’ selection of nutrients is mostly influenced by the raw material’s accessibility, and affordability, and shows bioactive health benefits. Given their nutritional worth as a source of protein and necessary amino acids, many edible flower species are more than just a garnish. Given their appropriate nutritional and sensory qualities as well as the existence of bioactive chemicals that are good for human health, flowers in this situation constitute a significant market niche for food industry expansion. Important elements including protein, vitamins, lipids, carbs, and potential for medicinal use are among them. Numerous researchers have examined the sociocultural aspects of edible flower consumption to popularize and promote this emerging sector. Promoting the regional consumption of conventional flowers is crucial to maintaining endangered customs. However, as the demand for natural and healthful meals has grown, more research has been done on the nutritional qualities, pharmacological advantages, chemical makeup, and preparation methods of edible species. The production of functional ingredients for the food business is made possible by the exploration of flowers’ constituent parts via the use of contemporary and efficient techniques for removing bioactive chemicals. Anthocyanins, carotenoids, xanthophylls, flavonoids, and chlorophylls are just a few of the many bioactive substances that give flowers their stunning shades and health assistance. Edible flowers have powerful therapeutic possessions, including hypoglycemic, anti-cancer, antioxidant, anti-inflammatory, anti-obesity, neuroprotective, cytotoxic, anti-cancer, analgesic, antibacterial, hepatoprotective, antimicrobial, neuroprotective, and antimicrobial properties. For the food sector and future research, the current study intends to assess the bioactive components and therapeutic potential of edible flowers.

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Bioactive Compounds and Therapeutic Potential of Edible Flowers

  • 章节

  • 发表日期：

    2025年

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  • Muhammad Afzaal,
  • Muhammad Awais Saleem,
  • Aftab Ahmed,
  • Farhan Saeed,
  • Muhammad Aqib Saeed,
  • Haseeba Khalil Janjua,
  • Tuba Mustafa

摘要

The consumption of edible plants as a constituent of treatment, rehabilitation, or a healthy lifestyle has grown significantly in the last decade. Customers’ selection of nutrients is mostly influenced by the raw material’s accessibility, and affordability, and shows bioactive health benefits. Given their nutritional worth as a source of protein and necessary amino acids, many edible flower species are more than just a garnish. Given their appropriate nutritional and sensory qualities as well as the existence of bioactive chemicals that are good for human health, flowers in this situation constitute a significant market niche for food industry expansion. Important elements including protein, vitamins, lipids, carbs, and potential for medicinal use are among them. Numerous researchers have examined the sociocultural aspects of edible flower consumption to popularize and promote this emerging sector. Promoting the regional consumption of conventional flowers is crucial to maintaining endangered customs. However, as the demand for natural and healthful meals has grown, more research has been done on the nutritional qualities, pharmacological advantages, chemical makeup, and preparation methods of edible species. The production of functional ingredients for the food business is made possible by the exploration of flowers’ constituent parts via the use of contemporary and efficient techniques for removing bioactive chemicals. Anthocyanins, carotenoids, xanthophylls, flavonoids, and chlorophylls are just a few of the many bioactive substances that give flowers their stunning shades and health assistance. Edible flowers have powerful therapeutic possessions, including hypoglycemic, anti-cancer, antioxidant, anti-inflammatory, anti-obesity, neuroprotective, cytotoxic, anti-cancer, analgesic, antibacterial, hepatoprotective, antimicrobial, neuroprotective, and antimicrobial properties. For the food sector and future research, the current study intends to assess the bioactive components and therapeutic potential of edible flowers.