Phenolic Compounds: Profile and Biological Activity of Flowers and Fruits
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 749
Special Issue Editor
2. Instituto Agroalimentario de Aragón, IA2, Universidad de Zaragoza-CITA, 50830 Zaragoza, Spain
Interests: drug discovery; natural products; bioactive molecules; functional foods; nutraceuticals; C. elegans; alternative biological model; antioxidants
Special Issue Information
Dear Colleagues,
Edible flowers have been used throughout the centuries in traditional cuisine and phytotherapy. In recent years, interest in this plant resource has increased beyond its aesthetic value. Comprising an array of vibrant colors and delicate flavors, edible flowers represent rich sources of nutritional and phytochemical compounds. The main groups of dietary phytochemicals present in edible flowers include flavonoids, phenolic acids and anthocyanins. All of them have remarkable antioxidant properties that contribute to human health. Recent studies suggest that flower species contain unique secondary metabolites with antioxidant, anti-inflammatory, anti-cancer, anti-diabetic, and cardio-protective properties. Beyond their antioxidant capacity, edible flowers have been postulated as a promising source of new bioactive compounds. Harnessing these compounds could lead to innovative pharmaceuticals and functional foods. Despite their potential and high global biodiversity, a substantial number of floral varieties remain unexplored and underutilized.
This Special Issue will cover a wide variety of areas aiming to contribute to the overall knowledge on the chemical composition and biological properties of edible flowers.
Dr. Carlota Gómez-Rincón
Guest Editor
Manuscript Submission Information
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Keywords
- antioxidant
- phenolic compound
- edible flowers
- functional foods
- flavonoids
- polyphenols
- biological activity
- bioactive compounds
- phytochemicals
