Edible Flowers: Antioxidant Compounds and Their Functional Properties

Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, delightful taste make edible very easy to attain. Moreover, they also provide health benefits consumers due the unique composition concentration of antioxidant compounds in matrices. Knowing bioactive their functional properties from is necessary diversify usage reach broader consumers. Therefore, this reported review could be useful product development, engaging discussed flowers. We present a comprehensive flower compounds, mainly phenolics.