Phytochemicals and medicinal properties of edible flowers

Every day, there is an ever growing need for delicious, high quality cuisine.The search for novel meals with beneficial impacts on human wellness has accelerated due to the growing demand for functional foods and nutraceuticals.Moreover, we view edible flowers as a novel approach to improving dietary wellness.Aside from the "alluring" aspect, edible flowers are possible sources of phytochemicals and are safe for consumption because they add new colour, texture, and freshness to any dish.The health-promoting properties of edible flowers are caused by a variety of phytochemicals, including flavonoids, anthocyanins, carotenoids, and phenolics.The most recent study on the nutritional value and health advantages of edible flowers is essential and serves as a compelling argument for their use.Few attempts have been made to use edible flowers, but those that have been made must continue to be studied to increase the employment prospects of rural populations and ensure food and nutritional security.To achieve this goal, the present review article was submitted with the goal of presenting research on edible flowers, including their various species, nutritional and phytochemical makeup, health benefits, traditional uses, pre-and postharvest technology, and functional food products integrating edible flowers, marketing, and toxicological aspects.This article promotes the use of edible flowers, a very effective source of nutrition, among consumers and the food sector.