Phytochemical profile and food applications of edible flowers: A comprehensive treatise

Effects of Isorhamnetin on Diabetes and Its Associated Complications: A Review of In Vitro and In Vivo Studies and a Post Hoc Transcriptome Analysis of Involved Molecular Pathways

(2022) Feten Zar Kalai et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Myricetin Increases Circulating Adropin Level after Activation of Glucagon-like Peptide 1 (GLP-1) Receptor in Type-1 Diabetic Rats

(2022) Ying-Xiao Li et al.   Pharmaceuticals

Health promoting activities and corresponding mechanism of (–)-epicatechin-3-gallate

(2022) Zhiliang Li et al.   Food Science and Human Wellness

Antioxidative Effects of Chrysoeriol via Activation of the Nrf2 Signaling Pathway and Modulation of Mitochondrial Function

(2021) Myung Hee Kim et al.   MOLECULES

Evaluation of the anti-oxidative and ROS scavenging properties of biomaterials coated with epigallocatechin gallate for tissue engineering

(2021) Sangmin Lee et al.   Acta Biomaterialia

Acacetin and pinostrobin as a promising inhibitor of cancer-associated protein kinases

(2021) Shilpi Singh et al.   FOOD AND CHEMICAL TOXICOLOGY

Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle

(2021) Poonam Kumari et al.   Journal of Functional Foods

Powerful anti‐inflammatory action of luteolin: Potential increase with IL‐38

(2021) Pio Conti et al.   BIOFACTORS

Anti-Inflammatory Effects of a Polyphenol, Catechin-7,4′-O-Digallate, from Woodfordia uniflora by Regulating NF-κB Signaling Pathway in Mouse Macrophages

(2021) Eui Jin Kim et al.   Pharmaceutics

Kaempferol reduces obesity, prevents intestinal inflammation, and modulates gut microbiota in high-fat diet mice

(2021) Yifei Bian et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Ultrasound-assisted extracted dietary fibre from culinary banana bract as matrices for anthocyanin: its preparation, characterization and storage stability

(2020) Yesmin Ara Begum et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

(2020) Luana Fernandes et al.   JOURNAL OF FOOD SCIENCE

Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Wild Edible Flowers Consumed in Semiarid Regions of Mexico

(2020) José Manuel Pinedo-Espinoza et al.   PLANT FOODS FOR HUMAN NUTRITION

A role for quercetin in coronavirus disease 2019 (COVID‐19)

(2020) Giuseppe Derosa et al.   PHYTOTHERAPY RESEARCH

Quantitative and Qualitative Identification of Bioactive Compounds in Edible Flowers of Black and Bristly Locust and Their Antioxidant Activity

(2020) Ewelina Hallmann   Biomolecules

Determination of Flavonoids and Carotenoids and Their Contributions to Various Colors of Rose Cultivars (Rosa spp.)

(2019) Huihua Wan et al.   Frontiers in Plant Science

Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana ) During Flowering

(2019) Luana Fernandes et al.   JOURNAL OF FOOD SCIENCE

Variation in floral antioxidant activities and phytochemical properties among butterfly pea (Clitoria ternatea L.) germplasm

(2019) Tee Havananda et al.   GENETIC RESOURCES AND CROP EVOLUTION

Hibiscus flower extract selectively induces apoptosis in breast cancer cells and positively interacts with common chemotherapeutics

(2019) Christopher Nguyen et al.   BMC Complementary and Alternative Medicine

Viola cornuta and Viola x wittrockiana: Phenolic compounds, antioxidant and neuroprotective activities on Caenorhabditis elegans

(2019) Cristina Moliner et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies

(2019) Linlin Zhao et al.   FOOD RESEARCH INTERNATIONAL

In vitro and in vivo studies of Cucurbita pepo L. flowers: chemical profile and bioactivity

(2019) Valeria M. Morittu et al.   NATURAL PRODUCT RESEARCH

Antimicrobial activity of select edible plants from Odisha, India against food-borne pathogens

(2019) Sujogya Kumar Panda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers

(2019) Paulina Nowicka et al.   Antioxidants

Nutraceutical potential of tree flowers: A comprehensive review on biochemical profile, health benefits, and utilization

(2019) Dave Jaydeep Pinakin et al.   FOOD RESEARCH INTERNATIONAL

The influence of electron beam radiation in the nutritional value, chemical composition and bioactivities of edible flowers of Bauhinia variegata L. var. candida alba Buch.-Ham from Brazil

(2018) Anna L.C.H. Villavicencio et al.   FOOD CHEMISTRY

The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing

(2018) Norton Komora et al.   FOOD MICROBIOLOGY

Edible flowers as sources of phenolic compounds with bioactive potential

(2018) Tânia C.S.P. Pires et al.   FOOD RESEARCH INTERNATIONAL

Changes in Phenolic Acid Content in Maize during Food Product Processing

(2018) Carrie J. Butts-Wilmsmeyer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry

(2018) Karolina Młynarczyk et al.   Journal of Functional Foods

Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking

(2018) Sandra Gomes et al.   INTERNATIONAL DAIRY JOURNAL

Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part

(2018) Lara Lockowandt et al.   INDUSTRIAL CROPS AND PRODUCTS

Factors influencing consumers’ attitudes towards the consumption of edible flowers

(2017) Nai-Hua Chen et al.   FOOD QUALITY AND PREFERENCE

Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health

(2017) Luana Fernandes et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion-dialysis process combined with cellular assays

(2017) Weisu Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

In vitro cytotoxic, antibacterial, anti-inflammatory and antioxidant activities and phenolic content in wild-grown flowers of common daisy—A medicinal plant

(2017) Fatma Pehlivan Karakas et al.   Journal of Herbal Medicine

Hepatoprotective activity of ethanolic extract of Salix subserrata against CCl4-induced chronic hepatotoxicity in rats

(2016) Ahmed Wahid et al.   BMC Complementary and Alternative Medicine

The flower of Edgeworthia gardneri (wall.) Meisn. suppresses adipogenesis through modulation of the AMPK pathway in 3T3-L1 adipocytes

(2016) Die Gao et al.   JOURNAL OF ETHNOPHARMACOLOGY

Edible flowers of Viola tricolor L. as a new functional food: Antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiation

(2015) Amanda Koike et al.   FOOD CHEMISTRY

Composition of Lutein Ester Regioisomers in Marigold Flower, Dietary Supplement, and Herbal Tea

(2015) El-Sayed M. Abdel-Aal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Edible Flowers: A Rich Source of Phytochemicals with Antioxidant and Hypoglycemic Properties

(2015) Monica Rosa Loizzo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food or medicine? The food–medicine interface in households in Sylhet

(2015) Hannah Maria Jennings et al.   JOURNAL OF ETHNOPHARMACOLOGY

Oleanane-type triterpene saponins with collagen synthesis-promoting activity from the flowers of Bellis perennis

(2015) Toshio Morikawa et al.   PHYTOCHEMISTRY

Hibiscus sabdariffa L. – A phytochemical and pharmacological review

(2014) Inês Da-Costa-Rocha et al.   FOOD CHEMISTRY

Effects of aging on the phenolic content and antioxidant activities of magnolia (Magnolia denudata) flower extracts

(2014) Hyungeun Yoon   FOOD SCIENCE AND BIOTECHNOLOGY

Phenolic composition, antioxidant and anti-inflammatory activities of extracts from Moroccan Opuntia ficus-indica flowers obtained by different extraction methods

(2014) Zakia Benayad et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant and Anti-inflammatory Mediated Mechanism in Thermal Wound Healing by Gel Containing Flower Extract of Butea monosperma

(2014) B. H. More et al.   Proceedings of the National Academy of Sciences, India. Section B

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

(2013) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Florets of Sunflower (Helianthus annuus L.): Potential New Sources of Dietary Fiber and Phenolic Acids

(2013) Qiang Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cytotoxic, antioxidant, antimicrobial properties and chemical composition of rose petals

(2013) Renata Nowak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of edible flowers of agathi (Sesbania grandiflora L. Fabaceae) for in vivo anti-inflammatory and analgesic, and in vitro antioxidant potential

(2012) Nataraj Loganayaki et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Edible Flowers—A New Promising Source of Mineral Elements in Human Nutrition

(2012) Otakar Rop et al.   MOLECULES

Hepatoprotective and antioxidant activity of methanolic extract of flowers of Nerium oleander against CCl4–induced liver injury in rats

(2012) Kumar Gaurav Singhal et al.   Asian Pacific Journal of Tropical Medicine

Potential health enhancing properties of edible flowers from Thailand

(2011) Onanong Kaisoon et al.   FOOD RESEARCH INTERNATIONAL

Identification of the phenolic components of chrysanthemum flower (Chrysanthemum morifolium Ramat)

(2009) Long-Ze Lin et al.   FOOD CHEMISTRY

In vitro antimicrobial activities against cariogenic streptococci and their antioxidant capacities: A comparative study of green tea versus different herbs

(2008) Tzung-Hsun Tsai et al.   FOOD CHEMISTRY