Nutritional and bioactive compound profiling of 13 ornamental and edible flowers supports their potential as functional ingredients in sustainable food systems

Sustainable Food Technology 2026 Open access

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Authors: Débora Correia Santana, Ana Carolina Bianco Bianco Gomes, Ana Cláudia Hertel Pereira, Aline Roseiro Carvalho, Luis Filipe Faria Verdan, Layla De Oliveira Lopes, Kariane Rodrigues de Sousa, Wanderson Romão, Denise Coutinho Endringer
DOI: 10.1039/d5fb00803d
Cited by: 1
References: 58

Abstract

This study characterized the nutritional composition and bioactive compound profile of thirteen ornamental and edible flower species to support discussion on their potential as functional ingredients within sustainable food systems.

Fields of Study & Subjects

Phytochemicals and Antioxidant Activities Seed and Plant Biochemistry Heavy Metals in Plants

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2795–2804
Publication date
1 January 2026
Language
EN