Phytochemical Content, Health Benefits, and Toxicology of Common Edible Flowers: A Review (2000–2015)

作者：Baiyi Lu, Maiquan Li, Ran Yin · 发表于：Critical Reviews in Food Science and Nutrition · 年份：2015 · DOI：10.1080/10408398.2015.1078276 · 被引用次数：229 · 研究领域：Phytochemicals and Antioxidant Activities、Hibiscus Plant Research Studies、Natural Antidiabetic Agents Studies

Edible flowers contain numerous phytochemicals which contribute to their health benefits, and consumption of edible flowers has increased significantly in recent years. While many researchers have been conducted, no literature review of the health benefits of common edible flowers and their phytochemicals has been compiled. This review aimed to present the findings of research conducted from 2000 to 2015 on the species, traditional application, phytochemicals, health benefits, and the toxicology of common edible flowers. It was found in 15 species of common edible flowers that four flavonols, three flavones, four flavanols, three anthocyanins, three phenolic acids and their derivatives were common phytochemicals and they contributed to the health benefits such as anti-oxidant, anti-inflammatory, anti-cancer, anti-obesity, and neuroprotective effect. Toxicology studies have been conducted to evaluate the safety of common edible flowers and provide information on their dosages and usages.