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Review Article | Open Access

Flowers: precious food and medicine resources

Xuqiang Liua, Senye Wanga, Lili Cuia, Huihui Zhoua, Yuhang Liua, Lijun Mengb, Sitan Chenc, Xuefeng Xia,d( ), Yan Zhange( ), Wenyi Kanga,f( )
National R & D Center for Edible Fungus Processing Technology, Henan University, Kaifeng 475004, China
Functional Food Engineering Technology Research Center, Kaifeng 475004, China
Joint International Research Laboratory of Food & Medicine Resource Function, Kaifeng 475004, China
College of Physical Education, Henan University, Kaifeng 475004, China
Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China
Shenzhen Research Institute of Henan University, Shenzhen 518000, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Flower plants are popular all over the world and important sources of ornamental plants, bioactive molecules and nutrients. Flowers have a wide range of biological activities and beneficial pharmacological effects. Flowers and their active ingredients are becoming more and more popular in the preparation of food, drugs and industrial products. This paper summarizes the active ingredients, pharmacological activities and applications in the pharmaceutical and food industries of flower plants in recent years. In addition, the possible molecular mechanism of pharmacological effects of flower plants were also discussed. 302 active constituents from 55 species of flower plants were summarized, including flavonoids (115), terpenoids (90), phenylpropanoids (20), alkaloids (13), organic acids (27) and others (37). The pharmacological effects of flower plants are very extensive, mainly including antioxidant, anti-inflammatory, anti-tumor, anti-virus, and hypoglycemic. The mechanisms of anti-inflammatory, anti-tumor and hypoglycemic activities present the characteristics of multi-way and multi-target. Because of its rich nutrients, bioactive ingredients and plant essential oils, and its wide sources, flower plants are widely used in food, beverage, cosmetics and drug research. Flower plants also play an important role in pharmaceutical industry, food industry and other fields.

Keywords

FlowersActive ingredientsBiological activityMechanism

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Food Science and Human Wellness
Volume 12 Issue 4,
July 2023
Pages 1020-1052
DOI: 10.1016/j.fshw.2022.10.022
Cite this article:
Liu X, Wang S, Cui L, et al. Flowers: precious food and medicine resources. Food Science and Human Wellness, 2023, 12(4): 1020-1052. https://doi.org/10.1016/j.fshw.2022.10.022

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Received: 20 August 2022
Revised: 30 August 2022
Accepted: 20 September 2022
Published: 18 November 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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