Exploration of the Diversity and Benefits of 'Edible Flowers'

Edible flowers have gained special attention and have been widely consumed since ancient times. These flowers can be consumed directly or through processing or Edible flowers have gained special attention and have been widely consumed since ancient times. These flowers can be consumed directly or through processing or cooking first. This research aims to identify the types of plants classified as edible flowers and the health benefits derived from consuming them. The research method used is the literature review method, utilizing secondary data obtained through searching research articles that discuss edible flowers. The results show that there are seven species of edible flowers from the fruit flower group and thirty species from the non-fruit flower group. These flowers have various health benefits due to the bioactive compounds contained within them. The health benefits obtained from consuming these edible flowers include hepatoprotective, neuroprotective, anti-diabetic, anti- inflammatory, antibiotic, anti-obesity, and anticancer effects. It is hoped that the results of this research can serve as a reference in selecting and consuming edible flowers, and can encourage further utilization in various fields of health and culinary arts.