Bioactive Compounds in Edible Flowers

Title

Bioactive Compounds in Edible Flowers

Creator

Murthy, Hosakatte Niranjana

Description

Many societies have found various utilities of edible flowers. They give a more ornamental look, enhances the taste, and also enhances its nutritional value. Numerous studies conducted recently have shown that edible flowers are also rich in nutrients such as carbohydrates, proteins, fats, fibre, vitamins, minerals. These flowers also contain a variety of phytochemicals, including phenolics, flavonoids, carotenoids, terpenoids, alkaloids, and other compounds that have been shown to increase biological activities, such as antioxidant, antimicrobial and antidiabetic, anticancer, cardioprotective, hepatoprotective, and neuroprotective qualities. Edible flowers have now found their way into a number of industries, including as cosmeceuticals, functional foods, and nutraceuticals. The book provides information on the nutritional value, phytochemical makeup, and bioactivity of both wild and cultivated flowers. It also describes edible flowers in depth to make them better-known to consumers and the food business. Each chapter discusses the possible toxicological effects of floral components. 2026 Hosakatte Niranjana Murthy.

Source

Bioactive Compounds in Edible Flowers;pp.1-424

Date

01-01-2026

Publisher

CRC Press

Coverage

Murthy H.N., Department of Life Sciences, Christ University, Bengaluru, India

Rights

Restricted Access; Hardcopy may be available in the library

Relation

ISBN: 978-104058108-7; 978-104107986-6;

Format

online

Language

English

Type

Book

Identifier

https://doi.org/10.1201/9781003645979

https://www.scopus.com/pages/publications/105029199236?origin=resultslist