Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns.

• Type: Article in International Scientific Journal
• Date: 2023

Authors

Teixeira, M (Author) Other; Tao, W (Author) Other; Fernandes, A (Author) Other; Faria, Ana (Author) Other; Ferreira, Isabel (Author) FFUP; He, JR (Author) Other; Victor de Freitas (Author) FCUP; Nuno Mateus (Author) FCUP; Oliveira, HE (Author) FCUP

Journal

Title: Trends in Food Science and Technology

Vol. 138

Pages: 708-725

ISSN: 0924-2244

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 20 Citations

Scopus - 22 Citations

Other information

Authenticus ID: P-00Y-SJ4

DOI: 10.1016/j.tifs.2023.07.010

Abstract (EN): Background: Among the many sources of anthocyanins, edible flowers are regaining interest for both consumers and researchers due to their nutritional profile and the need for even more healthy dietary alternatives. In such context, anthocyanin-rich edible flowers may be one of the most interesting groups of such cultivars but also of anthocyanins source. Scope and approach: In this review, we discuss the latest findings regarding such type of edible flowers, from their consumption patterns to their nutritional and anthocyanins composition, their reported health benefits, the challenges about the consumption of edible flowers and the future research necessities on this promising thematic. Key findings and conclusions: Anthocyanins have become a key group of natural compounds during the last years due to their broad applications in different areas. From a nutritional and health perspective, these compounds have been showing potential roles against different pathologies. The excellent aroma, taste and appearance of anthocyanin-rich edible flowers turns meals more appealing to consumers. Moreover, their nutritional profile, bioactive properties, and health benefits, encourages the development of functional foods with nutraceutical purposes, thus promoting the consumption of these type of edible flowers worldwide. Further knowledge in food processing methods is a key factor on the comeback and the addition of anthocyanin-rich edible flowers to our dietary habits.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 18