Edible vegetable flowers: Next generation sustainable super foods, therapeutic role, processing and improvement approaches

Abstract

Edible flowers have been used in traditional cosines and medicine to treat and manage different diseases indicating the presence of bioactive compounds having functional properties. Increased awareness of health-conscious consumers has derived the consideration of edible vegetable flowers (EVFs) as food with diverse nutritional and health benefits. The present review insights into traditionally consumed floral vegetables having diverse phytochemicals, minerals and bioactivities. Though EVFs have been consumed historically, however, the scientific pieces of evidence for their potential role in modulating health are not well studied and documented. Therefore, systematic research efforts regarding the functional characterization of edible floral vegetables are need of the hour to establish and document their functional significance and increase their acceptability as food constituents. Floral vegetables are promising crops having a high amount of bioactive compounds making them a valuable addition to a balanced diet. Literature cites their key role as potent antioxidants, antidiabetic and anti-cancerous agents. However, limited in vitro and in vivo studies have been conducted on floral vegetables to support their functional claims. These edible flowers could be used for the development of functional foods and value-added products. Due to their high susceptibility, perishability and limited shelf life, technologies for their preservation could be developed. The systematic studies and clinical evidence of the functionality of specific floral vegetables can provide in-depth sights into their nutraceutical properties.