Science News
from research organizations

Edible flowers may inhibit chronic diseases

Date:
April 21, 2014
Source:
Institute of Food Technologists
Summary:
Common edible flowers in China are rich in phenolics and have excellent antioxidant capacity, research has shown. Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.
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A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity.

Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.

The findings of this study show that common edible flowers have the potential to be used as an additive in food to prevent chronic disease, help health promotion and prevent food oxidization. However, the antioxidant mechanisms, the anti-tumor, anti-inflammation and anti-aging activity of the edible flower extracts should be further studied to develop more applications as natural antioxidants.


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The above post is reprinted from materials provided by Institute of Food Technologists. Note: Materials may be edited for content and length.


Journal Reference:

  1. Lina Xiong, Jiajia Yang, Yirong Jiang, Baiyi Lu, Yinzhou Hu, Fei Zhou, Shuqin Mao, Canxi Shen. Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers from China. Journal of Food Science, 2014; 79 (4): C517 DOI: 10.1111/1750-3841.12404

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Institute of Food Technologists. "Edible flowers may inhibit chronic diseases." ScienceDaily. ScienceDaily, 21 April 2014. <www.sciencedaily.com/releases/2014/04/140421112609.htm>.
Institute of Food Technologists. (2014, April 21). Edible flowers may inhibit chronic diseases. ScienceDaily. Retrieved August 31, 2015 from www.sciencedaily.com/releases/2014/04/140421112609.htm
Institute of Food Technologists. "Edible flowers may inhibit chronic diseases." ScienceDaily. www.sciencedaily.com/releases/2014/04/140421112609.htm (accessed August 31, 2015).

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