The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chem...

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Autores principales:	Eleomar de O. Pires, Francesco Di Gioia, Youssef Rouphael, Isabel C. F. R. Ferreira, Cristina Caleja, Lillian Barros, Spyridon A. Petropoulos
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	edible flowers phenolic compounds antioxidant activity anthocyanins alkaloids betacyanins Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/fb254b9ba4c44143a81479d7f8fb1c34
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spelling	oai:doaj.org-article:fb254b9ba4c44143a81479d7f8fb1c342021-11-25T18:28:35ZThe Compositional Aspects of Edible Flowers as an Emerging Horticultural Product10.3390/molecules262269401420-3049https://doaj.org/article/fb254b9ba4c44143a81479d7f8fb1c342021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/6940https://doaj.org/toc/1420-3049Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.Eleomar de O. PiresFrancesco Di GioiaYoussef RouphaelIsabel C. F. R. FerreiraCristina CalejaLillian BarrosSpyridon A. PetropoulosMDPI AGarticleedible flowersphenolic compoundsantioxidant activityanthocyaninsalkaloidsbetacyaninsOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6940, p 6940 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	edible flowers phenolic compounds antioxidant activity anthocyanins alkaloids betacyanins Organic chemistry QD241-441
spellingShingle	edible flowers phenolic compounds antioxidant activity anthocyanins alkaloids betacyanins Organic chemistry QD241-441 Eleomar de O. Pires Francesco Di Gioia Youssef Rouphael Isabel C. F. R. Ferreira Cristina Caleja Lillian Barros Spyridon A. Petropoulos The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product
description	Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.
format	article
author	Eleomar de O. Pires Francesco Di Gioia Youssef Rouphael Isabel C. F. R. Ferreira Cristina Caleja Lillian Barros Spyridon A. Petropoulos
author_facet	Eleomar de O. Pires Francesco Di Gioia Youssef Rouphael Isabel C. F. R. Ferreira Cristina Caleja Lillian Barros Spyridon A. Petropoulos
author_sort	Eleomar de O. Pires
title	The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product
title_short	The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product
title_full	The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product
title_fullStr	The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product
title_full_unstemmed	The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product
title_sort	compositional aspects of edible flowers as an emerging horticultural product
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/fb254b9ba4c44143a81479d7f8fb1c34
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The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

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