
Edible Flowers
Health Benefits, Nutrition, Processing, and Applications
- 1st Edition - July 12, 2024
- Imprint: Academic Press
- Editors: Arun Kumar Gupta, Vijay Kumar, Bindu Naik, Poonam Mishra
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 3 7 6 9 - 3
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 3 7 7 0 - 9
Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, ch… Read more

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Request a sales quoteEdible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. Composed of 20 chapters, the book explores significant edible flowers which have a bioactive and pharmacological attribute apart from preservation aspects. Each of the presented flowers are analyzed by its taxonomy, history, nutritional properties, important bioactive natural compounds, pharmacological potential, use in food processing, and marketability.
Medicinal and edible flowers that are grown in the various countries and are thought to promote health are also the subject of this book, thus ensuring the food security aspect. Written by a team of experts in the field, this book is a good support for researchers and scientists working in the fields of food science, food technology, and nutrition, with a special interest by the study of edible flowers.
- Covers the nutritional and pharmacological aspects of edible flowers
- Addresses the most popular edible flowers in the world as a source for nutraceuticals
- Presents application in food products and potential health benefits
- Discuss the various preservation techniques to improve the storage stability of edible flowers
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- List of contributors
- About the editors
- Preface
- Chapter 1. Introduction
- Abstract
- 1.1 Introduction
- 1.2 Biological activities of edible flowers
- 1.3 Medicinal uses of edible flowers
- 1.4 Processing and preservation of edible flowers using novel methods of processing
- 1.5 Conclusion
- References
- Chapter 2. Allium flowers
- Abstract
- 2.1 Introduction
- 2.2 Cultivation
- 2.3 Sensorial and aromatic properties
- 2.4 Nutritional/chemical properties
- 2.5 Safety: toxic antinutritional compounds and allergies
- 2.6 Extraction of bioactive and pharmacological compounds
- 2.7 Postharvest losses during storage and preservation techniques
- 2.8 Application in food processing
- 2.9 Potential food and pharmaceutical products
- 2.10 Marketability
- 2.11 Conclusion and future prospect
- References
- Chapter 3. Amaranthus
- Abstract
- 3.1 Introduction
- 3.2 Chemical profile
- 3.3 Functional Properties
- 3.4 Health benefits
- 3.5 Applications in the food industry
- 3.6 Conclusion
- References
- Chapter 4. Bombax ceiba (Red silk cotton)
- Abstract
- 4.1 Introduction
- 4.2 Cultivation
- 4.3 Regeneration
- 4.4 Sensorial and aromatic properties
- 4.5 Nutritional properties/chemical properties
- 4.6 Pharmacological importance
- 4.7 Application in food processing
- 4.8 Marketability (market/population, and cost–benefit analysis)
- 4.9 Conclusion and future prospective
- References
- Chapter 5. Chrysanthemum morifolium
- Abstract
- 5.1 Introduction
- 5.2 Cultivation
- 5.3 Sensorial and aromatic properties
- 5.4 Nutritional and pharmcaological properties
- 5.5 Types of chemical compounds present in Chrysanthemum morifolium
- 5.6 Food safety
- 5.7 Extraction methods
- 5.8 Postharvest losses during storage and preservation techniques of edible flowers
- 5.9 Application in food processing
- 5.10 Potential food and pharmaceutical products
- 5.11 Marketability
- 5.12 Conclusion and future prospects
- References
- Chapter 6. Cucurbita
- Abstract
- 6.1 Introduction
- 6.2 Nutritional and chemical properties
- 6.3 Phytochemical profile of edible cucurbit
- 6.4 Biological activities
- 6.5 Color properties
- 6.6 Sensory properties
- 6.7 Food safety: toxic and antinutritional compounds and allergies
- 6.8 Potential food and pharmaceutical products from Cucurbita blossoms
- 6.9 Pharmacological compounds of Cucurbita blossoms (in vitro and in vivo studies)
- 6.10 Application of Cucurbita flowers in food processing (food colorants/food additives)
- 6.11 Postharvest storage, preservation techniques, and packaging technologies
- 6.12 Production of cucurbit flowers
- 6.13 Market analysis worldwide
- 6.14 Conclusion and future prospective
- References
- Chapter 7. Helianthus annuus L.
- Abstract
- 7.1 Introduction
- 7.2 Taxonomy and characteristics
- 7.3 History
- 7.4 Diversity and availability
- 7.5 Cultivation
- 7.6 Sensorial and aromatic properties
- 7.7 Nutritional properties/chemical properties
- 7.8 Food safety
- 7.9 Oil extraction methods
- 7.10 In vivo and in vitro studies of bioactive and pharmacological compounds
- 7.11 Postharvest losses during storage
- 7.12 Preservation techniques of sunflower
- 7.13 Drying and storage of sunflower seeds
- 7.14 Application in food processing and pharmaceutical products
- 7.15 Marketability (market/population, and cost–benefit analysis)
- 7.16 Conclusion
- References
- Chapter 8. Hibiscus rosa-sinensis
- Abstract
- 8.1 Introduction
- 8.2 Cultivation practices
- 8.3 Nutritional, chemical, and sensorial properties
- 8.4 Postharvesting and innovative and emerging preservation techniques of hibiscus
- 8.5 Potential application in food and pharmaceutical products
- 8.6 Conclusion and future prospective
- References
- Chapter 9. Matricaria chamomilla
- Abstract
- 9.1 Introduction
- 9.2 Taxonomy
- 9.3 Characterization of chamomile flower
- 9.4 The current trends in the processing and preservation of chamomile flower
- 9.5 The postharvest losses of natural compounds of chamomile flower
- 9.6 The application of natural compounds extracted from chamomile flowers in the food products
- 9.7 The prospects for industry applications and marketability of chamomile flower
- References
- Chapter 10. Moringa oleifera
- Abstract
- 10.1 Introduction
- 10.2 Propagation and cultivation of moringa
- 10.3 Nutritional properties
- 10.4 Antinutritional factors in moringa flower
- 10.5 Extraction methods, in vivo and in vitro studies of bioactive and pharmacological compounds
- 10.6 Current trends in the use of moringa flowers in food processing and preservation
- 10.7 Application of natural compounds such as colorant, flavoring, and volatile in food
- 10.8 Marketability of moringa products
- 10.9 Conclusion and prospects for industrial applications of moringa flowers
- References
- Chapter 11. Musa paradisiaca Linn
- Abstract
- 11.1 Introduction
- 11.2 Phytochemical profile and nutritional properties/chemical properties
- 11.3 Methods of estimation of bioactive and pharmacological compounds
- 11.4 Immunomodulatory properties and their therapeutic effect on human health
- 11.5 Application of Musa paradisiaca flower in food
- 11.6 Nonfood application of banana flower
- 11.7 Postharvest processing and preservation of edible flowers
- 11.8 Market status and commercial aspects of banana flower
- 11.9 Conclusion
- References
- Chapter 12. Rhododendron arboreum Sm.
- Abstract
- 12.1 Introduction
- 12.2 Cultivation
- 12.3 Sensorial and aromatic properties
- 12.4 Nutritional properties/chemical properties
- 12.5 Phytochemical composition
- 12.6 Extraction method, in vivo and in vitro studies of bioactive and pharmacological compounds
- 12.7 Applications in food processing (food colorants/food additives)
- 12.8 Food safety; toxic and antinutritional compounds, allergies
- 12.9 Postharvest losses during storage and preservation techniques
- 12.10 Marketability (market/population, and cost–benefit analysis)
- 12.11 Conclusion and future prospective
- References
- Chapter 13. Rosa
- Abstract
- 13.1 Introduction
- 13.2 History of the rose flower
- 13.3 Genealogy
- 13.4 Conditions required for planting and growing Damask roses
- 13.5 Food value of edible rose flowers
- 13.6 Propagation and increase of Damask roses
- 13.7 Products made from roses
- 13.8 Edible Rose flower as a functional food
- 13.9 Conclusion
- References
- Chapter 14. Rosemary (Salvia rosmarinus)
- Abstract
- 14.1 Introduction
- 14.2 Cultivation
- 14.3 Sensorial and aromatic properties
- 14.4 Nutritional properties/chemical properties
- 14.5 Food safety: toxic and antinutritional compounds, allergies
- 14.6 Extraction methods, in vivo and in vitro studies of bioactive and pharmacological compounds
- 14.7 Postharvest losses during storage and preservation techniques (innovative and emerging preservation technologies) of edible flowers
- 14.8 Application in food processing
- 14.9 Potential food and pharmaceutical products
- 14.10 Rosemary flower extract
- 14.11 Marketability
- 14.12 Conclusion and future prospects
- References
- Chapter 15. Saussurea obvallata (King of Himalayan flower)
- Abstract
- 15.1 Introduction
- 15.2 Taxonomic classification
- 15.3 Distribution and occurrence
- 15.4 Cultivation
- 15.5 Traditional uses
- 15.6 Market products
- 15.7 Phytochemistry
- 15.8 Conclusion and future aspects
- References
- Chapter 16. Taraxacum officinale (Dandelion)
- Abstract
- 16.1 Introduction
- 16.2 Cultivation
- 16.3 Nutritional properties/chemical properties
- 16.4 Sensorial and aromatic properties
- 16.5 Food safety: toxic, antinutritional compounds and allergies
- 16.6 Extraction methods, in vivo and in vitro studies
- 16.7 Postharvest losses during storage and preservation
- 16.8 Application of dandelion in food processing
- 16.9 Potential food and pharmaceutical products
- 16.10 Marketability of dandelion
- 16.11 Conclusion
- References
- Chapter 17. Nasturtium (Tropaeolum majus L.)
- Abstract
- 17.1 Introduction
- 17.2 Taxonomy
- 17.3 Morphology
- 17.4 History
- 17.5 Origin and distribution
- 17.6 Cultivation
- 17.7 Sensory and aromatic properties
- 17.8 Nutritional properties
- 17.9 Health benefits of Indian cress
- 17.10 Culinary uses
- 17.11 Food safety issues, toxic, and antinutritional compounds and allergies
- 17.12 Extraction methods of bioactive and pharmacological compounds
- 17.13 Conclusion and future prospective
- References
- Chapter 18. Viola tricolor and Viola odorata
- Abstract
- 18.1 Introduction
- 18.2 Viola tricolor
- 18.3 Viola odorata
- 18.4 Emerging techniques for the extraction
- 18.5 Food safety, toxic, and antinutritional compounds
- References
- Chapter 19. Minor flowers of Asian and African countries
- Abstract
- 19.1 Hemerocallis
- 19.2 Pelargonium
- 19.3 Artemisia afra
- 19.4 Oxalis
- 19.5 Minor edible flowers and their daily usage
- 19.6 Conclusion and future prospectus
- References
- Chapter 20. Minor flowers of European and American Countries
- Abstract
- 20.1 Salvia
- 20.2 Monarda (bergamot, horsemint, bee balm)
- 20.3 Robinia (honey locust, black locust)
- 20.4 Begonia (wax begonia, tuberous begonia, polka dot begonia)
- 20.5 Antirrhinum
- 20.6 Althaea
- 20.7 Giant hyssops (Agastache)
- 20.8 Borago officinalis (borage)
- 20.9 Calendula officinalis (Calendula)
- 20.10 Centaurea cyanus (Cornflower)
- References
- Index
- Edition: 1
- Published: July 12, 2024
- Imprint: Academic Press
- No. of pages: 424
- Language: English
- Paperback ISBN: 9780443137693
- eBook ISBN: 9780443137709
AG
Arun Kumar Gupta
VK
Vijay Kumar
BN
Bindu Naik
PM