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VOL. 7, ISSUE 1 (2022)
Antioxidant and free radical scavenging activities of selected edible flowers used in human nutrition: A comprehensive review
Authors
Shreya R Patil
Abstract
Oxidative stress resulting from excessive
production of reactive oxygen species (ROS) is a major contributor to aging and
various chronic diseases. Natural antioxidants derived from plant sources play
a vital role in neutralizing these free radicals and maintaining cellular
homeostasis. Edible flowers, traditionally used in food and herbal medicine,
are emerging as valuable sources of bioactive phytochemicals with potent
antioxidant properties. This review compiles and critically evaluates the free
radical scavenging activities of five commonly consumed edible flowers—Clitoria
ternatea, Hibiscus rosa sinensis, Moringa oleifera, rose (Rosa
spp.), and banana flower (Musa spp.). Their phytochemical composition,
antioxidant mechanisms, in vitro scavenging potential, and functional
health significance are discussed. The collective evidence supports their
potential application as functional foods and nutraceutical ingredients for
oxidative stress management and disease prevention.
Pages:48-51
How to cite this article:
Shreya R Patil "Antioxidant and free radical scavenging activities of selected edible flowers used in human nutrition: A comprehensive review". International Journal of Biology Research, Vol 7, Issue 1, 2022, Pages 48-51
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