Edible rose flowers: A doorway to gastronomic and nutraceutical research

The world is moving towards a healthier lifestyle where people are changing their eating habits, which influenced edible rose flowers to emerge as a pioneer in the field of nutraceutical and food industries. Roses are a good source of dietary phytochemicals viz., flavonoids (anthocyanins, flavonols, and flavonols), carotenoids, and phenolic acids. The presence of such phytochemicals makes rose as an anti-oxidant, anti-inflammatory, anti-cancerous, anti-aging, anti-microbial, hepatoprotective, and neurogenic agent. Historically edible rose flowers have been used in the preparation of traditional food products and delicacies such as gulkand, punkhuri, and rose petal tea and have found application in traditional medicine such as Ayurveda to treat hyperacidity, vata, pitta, constipation, abdominal pains, and various other illnesses. Over a period of time, concept of edible flowers has gotten more recognition and now roses are used in the preparation of many food products such as jams, jellies, cookies, salads, ice-creams, juices, and wines. In this review, we established a connection between phytochemicals and their biological activity, nutritional composition, traditional usage, and functional food aspects of edible rose flowers. Overall, these concepts help to set a new trend in culinary science and further research on the nutraceutical composition, and health benefits of edible rose flowers.