Journal of Advances in Food Science & Technology

Edible flowers are being used in food and medicine from a long time in history. They are gaining consumer interest again as people are preferring natural, healthy, and unique food ingredients. In his review current knowledge regarding edible flowers is covered, which includes nutritional composition, health benefits, applications, and some essential safety considerations. Edible flowers are sources of macronutrients, minerals, and vitamins; however, their primary value comes from overall high contents of bioactive compounds or phytochemicals such as phenolics, flavonoids, and anthocyanins. These various compounds provide numerous health benefits including strong antioxidant, antimicrobial, antiviral, antidiabetic, anticancer, and neuroprotective properties. Edible flowers can be used as natural colouring, functional ingredients and preservatives in the form of yogurt, baked goods, and certain dairy products    within the clean-label trend. Edible flowers with their naturally high bioactive contents may also be used in the generation of healthy products. However, safety must come first. There are some significant challenges related to the consideration of safety such as toxic edible flowers mistakenly used due to misidentification, chemical contamination from pesticides and microbiological hazards.