Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns.

Margarida Teixeira, Wen Tao, Ana Fernandes, Ana Faria, Isabel M.P.L.V.O. Ferreira, Jingren He, Victor de Freitas, Nuno Mateus, Hélder Oliveira

Research output: Contribution to journalReview articlepeer-review

13 Citations (Scopus)
118 Downloads (Pure)


Background: Among the many sources of anthocyanins, edible flowers are regaining interest for both consumers and researchers due to their nutritional profile and the need for even more healthy dietary alternatives. In such context, anthocyanin-rich edible flowers may be one of the most interesting groups of such cultivars but also of anthocyanins source. Scope and approach: In this review, we discuss the latest findings regarding such type of edible flowers, from their consumption patterns to their nutritional and anthocyanins composition, their reported health benefits, the challenges about the consumption of edible flowers and the future research necessities on this promising thematic. Key findings and conclusions: Anthocyanins have become a key group of natural compounds during the last years due to their broad applications in different areas. From a nutritional and health perspective, these compounds have been showing potential roles against different pathologies. The excellent aroma, taste and appearance of anthocyanin-rich edible flowers turns meals more appealing to consumers. Moreover, their nutritional profile, bioactive properties, and health benefits, encourages the development of functional foods with nutraceutical purposes, thus promoting the consumption of these type of edible flowers worldwide. Further knowledge in food processing methods is a key factor on the comeback and the addition of anthocyanin-rich edible flowers to our dietary habits.

Original languageEnglish
Pages (from-to)708-725
Number of pages18
JournalTrends in Food Science and Technology
Publication statusPublished - Aug 2023


  • Anthocyanins
  • Bioactive properties
  • Edible flowers
  • Functional foods
  • Polyphenols


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