Contenido nutricional, propiedades funcionales y conservación de flores comestibles. Revisión

Translated title of the contribution: Nutritional content, functional properties and conservation of edible flowers. Review

Research output: Contribution to journalReview articlepeer-review

27 Scopus citations

Abstract

The floriphagia that is the consumption of flowers as a food, is an old practice not widespread among consumers until some decades ago. Edible flowers contribute to increasing the appearance of food. They can provide biologically active substances including vitamin A, C, riboflavins, niacin, minerals such as calcium, phosphorous, iron and potassium that are eventually beneficial to consumers' health. This review includes some examples of edible flowers including roses, violets and nasturtium among others, uses and applications, sensorial characteristics and nutritional values that lead them to be considered as functional food. An important factor that affects the quality of edible flowers is the form in which they are preserved since it may affect their sensorial and nutritional characteristics. However, not all flowers can be eaten as food since there are some of them that can be toxic or even mortal. Finally, although the consumption of flowers is an ancient practice, there is little regulation in this regard. Of the review on edible flowers, it is concluded that there are still numerous aspects about them to evaluate such as nutritional and functional characteristics, conservation and regulation with the aim to extend its consumption.

Translated title of the contributionNutritional content, functional properties and conservation of edible flowers. Review
Original languageSpanish
Pages (from-to)197-208
Number of pages12
JournalArchivos Latinoamericanos de Nutricion
Volume63
Issue number3
StatePublished - 2013

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