Resumen

LARA-CORTES, Estrella; OSORIO-DIAZ, Perla; JIMENEZ-APARICIO, Antonio  y  BAUTISTA-BANOS, Silvia. Nutritional content, functional properties and conservation of edible flowers: Review. ALAN [online]. 2013, vol.63, n.3, pp.197-208. ISSN 0004-0622.

The floriphagia that is the consumption of flowers as a food, is an old practice not widespread among consumers until some decades ago. Edible flowers contribute to increasing the appearance of food. They can provide biologically active substances including vitamin A, C, riboflavins, niacin, minerals such as calcium, phosphorous, iron and potassium that are eventually beneficial to consumers’ health. This review includes some examples of edible flowers including roses, violets and nasturtium among others, uses and applications, sensorial characteristics and nutritional values that lead them to be considered as functional food. An important factor that affects the quality of edible flowers is the form in which they are preserved since it may affect their sensorial and nutritional characteristics. However, not all flowers can be eaten as food since there are some of them that can be toxic or even mortal. Finally, although the consumption of flowers is an ancient practice, there is little regulation in this regard. Of the review on edible flowers, it is concluded that there are still numerous aspects about them to evaluate such as nutritional and functional characteristics, conservation and regulation with the aim to extend its consumption.

Palabras clave : Sensory characteristics; floriphagia; edible flowers.

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