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Edible flowers have become popular in recent years as a unique and visually tempting addition to culinary creations. This review article explores the assorted world of edible flowers, focusing on their potential health benefits, bioactive compounds, and associated toxicological risks, with particular attention to the anti-nutritional compounds and toxic flowers. Edible flowers from different plant species provide a variety of bioactive compounds that contribute to their flavor, aroma, and potential health benefits. These bioactive compounds, including antioxidants, vitamins, minerals and phytochemicals, make edible flowers not only beautiful but also nutritious. Incorporating them into your diet can improve the overall nutritional content of your meals. However, consuming edible flowers is not without risks. Some flowers contain anti-nutrient compounds, such as oxalates and phytates, which can interfere with the absorption of essential minerals and lead to nutritional deficiencies over time. Therefore, it is important to practice moderation when consuming certain edible flowers, especially for those with pre-existing medical conditions or prone to mineral imbalances. However, it is essential to pay attention to anti-nutritional compounds that can affectmineral absorption and the potential toxicity of certain flowers. When used judiciously and safely, edible flowers can be a delicious and healthy addition to a balanced diet. Careful selection and proper preparation are essential to reap the benefits while minimizing the risks associated with these beautiful flowers. This review serves as a valuable resource for consumers, chefs and nutritionists, providing insight into the world of edible flowers and their bioactive compounds as well as considerations regarding anti-nutritional compounds and their toxicity.
Sood et al. (Fri,) studied this question.