Video - Flores comestibles en la nutrición y la salud.

Las flores se pueden consumir frescas, en platos que contienen carne y pescado, en sopas, bebidas, en postres y ensaladas, entre otros, también como especias y colorantes. Además, se usan en forma seca, como polvo, cristalizadas o como espumas. Describo información sobre la composición nutricional de algunas flores, su utilización en la cocina, actividades biológicas, usos medicinales, y en algunas, los componentes químicos asociados a algunas de sus propiedades medicinales.

dos Santos, A. M. P.; Silva, E. F. R., dos Santos, W. N. L., da Silva, E. G. P.; dos Santos, L. O.; da S. Santos, B. R.; da S. Sauthier, M. C. & dos Santos, W. P. C. 2018. Evaluation of minerals, toxic elements and bioactive compounds in rose petals (Rosa spp.) using chemometric tools and artificial neural networks. Microchemical Journal. 138: 98-108.

Farhoudi, R. 2013. Chemical constituents and antioxidant properties of Matricaria recutita and Chamaemelum nobile essential oil growing wild in the South West of Iran. Journal of Essential Oil Bearing Plants. 16 (4): 531-537.

Fernandes, L.; Casal, S.; Pereira, J. A.; Saraiva, J. A. & Ramalhosa, E. 2017. Edible flowers: a review of the nutritional, antioxidant, antimicrobial properties and effects on human health. Journal of Food Composition and Analysis. 60: 38-50.

Fernandes, L.; Ramalhosa, E.; Pereira, J. A.; Saraiva, J. A.; Casal, S. 2018. The unexplored potential of edible flowers lipids. Agriculture. 8: 146.

Matyjaszczyk, E. & Śmiechowska, M. 2019. Edible flowers. Benefits and risks pertaining to their consumption. Trends in Food Science & Technology. 91: 670-674.

Pires, T. C. S. P.; Barros, L.; Santos-Buelga, C. & Ferreira, I. C. F. R. 2019. Edible flowers: emerging components in the diet. Trends in Food Science & Technology. 93: 244-258.

Pires, T. C. S. P.; Dias, M. I.; Barros, L.; Calhelha, R. C.; Alves, M. J.; Oliveira, M. B. P. P.; Santos-Buelga, C. & Ferreira, I. C. F. R. 2018. Edible flowers as sources of phenolic compounds with bioactive potential. Food Research International. 105: 580-588.

Pires, T. C. S. P.; Dias, M. I.; Barros, L. & Ferreira, I. C. F. R. 2017. Nutritional and chemical characterization of edible petals and corresponding infusions: valorization as new food ingredients. Food Chemistry. 220: 337-343.

Sotelo, A.; López-García, S. & Basurto-Peña, F. 2007. Content of nutrient and antinutrient in edible flowers of wild plants in Mexico. Plant Foods for Human Nutrition. 62: 133-138.

Takahashi, J. A.; Rezende, F. A. G. G.; Moura, M. A. F.; Dominguete, L. C. B. & Sande, D. 2020. Edible flowers: bioactive profile and its potential to be used in food development. Food Research International. 129: 108868.

Vieira, P. M. 2013. Avaliação da composição química, dos compostos bioativos e da atividade antioxidante em seis espécies de flores comestíveis. Tese de Doutorado. Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas, Universidade Estadual Paulista "Júlio de Mesquita Filho", Araraquara, SP, Brasil.

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