Exploring Edible Flowers in Nutraceutical Science: From Phytochemical Diversity and Bioactive Functions to Advanced Processing Technologies and Emerging Applications
TL;DR
Overall, the findings underscore the significant potential of edible flowers as functional ingredients, while highlighting challenges related to compositional variability, standardization, and the need for robust clinical validation.
Abstract
Edible flowers are increasingly recognized as promising nutraceutical resources owing to their diverse and concentrated phytochemical composition. These floral matrices are rich in bioactive compounds such as flavonoids, phenolic acids, anthocyanins, carotenoids, and essential vitamins, which are associated with a wide range of biological activities, including antioxidant, anti-inflammatory, cardioprotective, and antimicrobial effects. This review provides a comprehensive and systematic synthesis of recent scientific literature (2015-2026) on edible flowers and their nutraceutical potential. Key species, including rose (Rosa spp.), hibiscus (Hibiscus sabdariffa), marigold (Tagetes spp.), and chrysanthemum (Chrysanthemum spp.), are examined in relation to their phytochemical profiles and associated health benefits. Additionally, various extraction techniques, such as conventional solvent extraction, ultrasound-assisted methods, and supercritical CO2 extraction, are critically discussed alongside formulation strategies for functional food and cosmetic applications. Evidence from in vitro, in vivo, and limited clinical studies is evaluated to assess therapeutic potential, while also addressing safety concerns and existing research gaps. The methodological framework of this review incorporates a structured literature search and PRISMA-based screening approach. Overall, the findings underscore the significant potential of edible flowers as functional ingredients, while highlighting challenges related to compositional variability, standardization, and the need for robust clinical validation.