**4. Conclusions**

This study evaluated selected Czech flowers' suitability as nutritional food with the health benefits in terms of the content of bioactive substances, mineral elements, and sensory analysis. The individual flowers are not usually consumed in large quantities but rather as a garnish or ingredient for dishes. In terms of the current popularisation of nutraceutical, edible flowers can represent a significant natural source of bioactive substances, containing a higher concentration of these than ordinary fruit or vegetables. In this research, we determined the total phenolic, flavonoids and antioxidant capacity of six ornamental flowers. Investigation of correlations confirms the findings of earlier research. The correlation study suggests that polyphenolic and flavonoids form an important part of the antioxidant compounds of these flowers. This study confirms that the amount of bioactive substances in edible flowers is affected by various factors, including the plant's external and internal environment during growth, the time of collection, post-harvest technologies; however, optimized cultivating and harvesting protocols have the potential to standardize the produce. In the future, edible flowers can serve as a natural source for food supplements that contain these substances. Besides, the flowers presented in this study will certainly be the food industry's future with their taste characteristics, size, and ease of collection. Many pieces of research on this topic are likely to be carried out.

**Author Contributions:** Conceptualisation, J.M. and A.P.; methodology, J.M.; software, J.S.; validation, J.M. and T.J.; formal analysis, J.M.; investigation, J.M.; resources, J.S.; data curation, J.M.; writing— original draft preparation, J.M. and A.P.; writing—review and editing, A.P. and J.M.; visualisation, A.P.; supervision, S.E.; project administration, M.B.; funding acquisition, J.M. All authors have read and agreed to the published version of the manuscript.

**Funding:** This work was supported by the internal gran<sup>t</sup> of TBU in Zlin (No. IGA/FT/2021/008). **Data Availability Statement:** New research data were presented in this contribution.

**Acknowledgments:** We would like to thank Anezka Lengalova for English language editing and Jarmila Neugebauerova for samples of edible flowers.

**Conflicts of Interest:** The authors declare no conflict of interest.
