Edible flowers: a resource with nutritional and medicinal value, but risks of toxicity.

Abstract

This article seeks to promote the dissemination and knowledge of the nutritional, medicinal, and toxicity value of edible flowers by compiling, analyzing, and summarizing the information available in books, scientific articles (Web of Science and SCOPUS), and web pages. The consumption of flowers incorporates molecules into the diet with high biological activity that can minimize the occurrence of various ailments, including cardiovascular diseases, neurodegenerative diseases, and some types of cancer. However, the physicochemical properties of flowers in most species are unknown and the available regulatory legislation on these novel foods is unclear, aspects that may represent a health risk to consumers. Therefore, it is necessary to generate basic information on the potential benefits and risks associated with the consumption of flowers.