Abstract
In this study, 16 selected edible flowers were evaluated for their content of bioactive compounds (polyphenols, carotenoids, triterpenoids) and for their anti-diabetic (ability to inhibit α-amylase and α-glucosidases) and anti-aging (ability to inhibit acetylcholinesterase and butyrylcholinesterase) activities. Most of the flowers analyzed in this study have not been examined in this respect until now. Contents of the analyzed bioactive compounds differed significantly among the flowers. In particular, the highest contents of carotenoids and triterpenoids were determined in marigold, arnica, lavender, and daisy; in turn, the highest contents of phenolic acids, procyanidin polymers, and total polyphenols were assayed in hawthorn, primrose, and linden blossom. There was a positive correlation between the content of isoprenoids in edible flowers and their anti-aging activity, and between the content of polymeric procyanidins and flowers’ ability to inhibit α-glucosidase. In conclusion, edible flowers may be used to produce functional foods as well as for medical purposes.
Highlights
According to estimates by the World Health Organization (WHO), chronic non-communicable diseases like cardiovascular diseases, neoplasms, obesity or diabetes, are today the main causes of death worldwide
The examined flowers can be divided into four basic groups in terms of the content of polyphenolic compounds
Some of them were characterized by a high content of highly biologically active polymeric procyanidins, i.e., hawthorn, primrose, and Tilia cordata
Summary
According to estimates by the World Health Organization (WHO), chronic non-communicable diseases like cardiovascular diseases, neoplasms, obesity or diabetes, are today the main causes (more than 75%) of death worldwide. One of the ways of their effective prophylaxis is implementation of a diversified and well-balanced diet in which plants play a key role. Investigations conducted so far, related to the global search for nutraceuticals in plants, have focused mainly on bioactive compound profiles and on the health potential of fruits, vegetables, herbs, and cereals. Edible flowers add a fresh and exotic aroma, a delicate flavor, and a visual appeal to foods, characteristics which make them increasingly used in gourmet cuisine. They provide multiple health benefits which have been exploited for years, especially in folk medicine in
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