A new study has revealed that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity, which can reduce risk of cardiovascular disease and certain cancers.
The researchers have found that common edible flowers common edible flowers have the potential to be used as an additive in food to prevent chronic disease, help health promotion and prevent food oxidization.
However, the researchers said that the antioxidant mechanisms, the anti-tumor, anti-inflammation and anti-aging activity of the edible flower extracts should be further studied to develop more applications as natural antioxidants.
The study was published in the Journal of Food Science.
