Edible flowers, a source of antioxidants?

FOR CENTURIES, the Chinese have used common edible flowers as garnish and flavour enhancers. Experts at the Institute of Food Technologists (IFT) have reason to believe there’s more to these flowers. In a report published in the Journal of Food Science in April, they said that certain edible flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers. As food additive, these can prevent chronic disease and help promote health and prevent food oxidisation. However, further research is needed to learn the extent of their antioxidant capacity.