Edible Flowers Have the Potential to Prevent Chronic Illnesses

A new study revealed that common edible flowers have the potential to prevent chronic illnesses.

The study by researchers at the Institute of Food Technologists (IFT) found that common edible flowers in China apart from being rich in antioxidants also carry phenolics.

For centuries, edible flowers have been used in culinary arts as they are flowers that can be consumed safely. Apart from adding a delicious touch to the dishes, edible flowers offer a host of health benefits. These colorful edible flowers are used as ingredients in recipes to add seasoning to a dish and for garnishing purpose.  They are mixed with beverages as flavorings and even used in making wines.

Due to the innumerable health benefits these edible flowers offer, researchers have renewed their interest in these flowers.

In the current study, researchers found that some of the edible flowers contain phenolics and this significantly reduces inflammation and the risk of cardiovascular diseases and even cancers.

According to the study, these common edible flowers can be used as an additive in food to stave off chronic diseases, boost health and also avoid oxidization of food. 

Some of the common edible flowers are: lotus, rose, dandelion, saffron and borage or starflower. The lotus rhizome extracts have high antioxidant properties. Dandelion is a diuretic and is also used traditionally for treatment of fever.  The flowers are used for flavor.

Borage or Borago officinalis is a rich source of gamma-linolenic acid (GLA) and helps against inflammations.

Despite this finding, the researchers highlight the need for further studies in order to confirm the antioxidant mechanisms, the anti-tumor, anti-inflammation and anti-aging activity of the edible flower extracts. More details are needed before developing applications as natural antioxidants.

The finding was documented in the journal of Food Science.