THURS., APR. 24, 2014: JUST-RELEASED NATURAL HEALTH STUDY CHINESE EDIBLE FLOWERS INHIBIT CHRONIC DISEASE: A new study has found that common edible flowers in China are rich in phenolics and have excellent antioxidant capacity. (Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. They can be used as an essential ingredient in recipes to provide seasoning to a dish, or can simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers.) Ten flowers were analyzed and found to provide high levels of phenolics, major contributors to antioxidant capacity. The findings of this investigation show that common edible flowers have the potential to be used as an additive in food to prevent chronic disease, help promote health, and inhibit food oxidation. However, the researchers suggested that the antioxidant mechanisms and the anti-tumor, anti-inflammation, and anti-aging activity of the edible flower extracts should be studied further to develop more applications as natural antioxidants. This research was published in the April 2014 issue of the Journal of Food Science. The full study can be read in full at tinyurl/mqxkdkt with access fee payment.
Posted on: Thu, 24 Apr 2014 17:34:44 +0000
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