Wild edible flowers of India: a treasure trove of nutrition and medicine
Authors/Creators
- 1. Department of Pharmaceutical Technology, Jadavpur University, Kolkata, India
- 2. Department of Botany, Saw K.S.K. College, Beed, Maharashtra, India
- 3. P.G. Department of Botany, Shailabala Women's Autonomous College, Cuttack affiliated to Ramadevi Women's University, Bhubaneswar, Odisha, India
- 4. Department of Botany, Raghunath Girls Post Graduate College, Meerut, Uttar Pradesh, India
- 5. Department of Botany, Sidharth Government College, Nadaun, Himachal Pradesh, India
- 6. Ambika Prasad Research Foundation, Odisha, India
- 7. University Department of Botany, Babasaheb Bhimrao Ambedkar Bihar University, Muzaffarpur, Bihar, India
Description
India's diverse flora provides a wide range of edible flowers, each with its unique flavor,
aroma, and nutritional benefits. Edible flowers have been an integral part of Indian cuisine,
particularly in traditional and regional dishes, and offer numerous benefits, including high
dietary value, cultural significance, and potential health benefits. This review aims to
document and explore the edible flowers from different parts of India, their nutritive values,
and bioactive compounds with potential therapeutic values. Edible flowers are rich in
phytochemicals, including flavonoids, phenolic compounds, alkaloids, and saponins,
contributing to their antioxidant activity and potential health benefits. Various edible
flowers have been found to possess anti-inflammatory, antioxidant, and anticancer
properties. However, accurate identification and safe consumption of edible flowers are
crucial to reap their benefits. This review highlights the importance of edible flowers in
promoting health and well-being, while also having potential applications in various dishes,
making them a valuable ingredient in Indian cuisine.
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Chapter 8.pdf
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