植物化学
健康福利
黄酮类
黄酮醇
传统医学
生物
公认安全
毒理
槲皮素
生物技术
食品科学
医学
植物
抗氧化剂
生物化学
作者
Baiyi Lu,Maiquan Li,Rong Yin
标识
DOI:10.1080/10408398.2015.1078276
摘要
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.
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