edible flowers commonly used in Chinese cuisine as garnish or as essential ingredient contain phenolics, chemical compounds with anti-inflammatory properties that have been linked to a lower risk of heart diseases and cancer. Adding edible flowers to food can promote general well-being too, as these are rich in antioxidants that can stop free radicals before they cause chain reactions that may kill or harm body cells.
The researchers also found that these edible flowers have anti-ageing properties, meaning they could be used as an additive in food that helps to boost cellullar activity; however, the scientists are still trying to figure out what’s the best way to produce edible flower extracts that help us stay younger for longer.
Paeonia suffruticosa and Flos ionicerae have more phenolic content than other edible flower species and were found to have the highest antioxidant capacity. Rosa chinensis, on the other hand, has astounding ferric reducing antioxidant powers.
Next time you cook, add some pretty edible flowers to the mix. The results may surprise you.
Source: ScienceDaily