Research progress on nutritional functional ingredients and biological activity of edible flowers
Abstract
Edible flowers have a long history of development, rich in a variety of nutrients and functional ingredients, and have great market development potential. Based on the latest research results on edible flowers at home and abroad, the nutrients of common edible flowers and functional ingredients such as anthocyanins, carotenoids, flavonoids, phenolic acids, and plant essential oils are reviewed, and the biological activities of edible flowers are summarized and analyzed in order to provide a reference for the product development and deep processing and utilization of edible flowers.
How to Cite This Article
Qiu-ju Chai, Xi-Cai Zhang (2024). Research progress on nutritional functional ingredients and biological activity of edible flowers . International Journal of Multidisciplinary Research and Growth Evaluation (IJMRGE), 5(3), 755-761.