Polyphenols composition and biological activity in the edible flowers

Authors

CAI Xiaoying, College of Chemistry and Biology Science, Changsha University of Science and Technology, Changsha,Hunan 410114, China
GONG Yinyin, College of Chemistry and Biology Science, Changsha University of Science and Technology, Changsha,Hunan 410114, China

Abstract

The polyphenolic compounds in common edible flowers are mainly flavonoids and phenolic compounds. These polyphenolic compounds have the activities of antioxidant, antitumor, regulation of the cardiovascular disease, prevention of fibrosis, inflammation and diabetes. It was summarized the related researches on polyphenols in edible flowers at domestic and abroad in the present review, and this would provide reference for the development, utilization and research of edible flowers.

Publication Date

11-28-2018

First Page

178

Last Page

182,189

DOI

10.13652/j.issn.1003-5788.2018.11.036

Recommended Citation

Xiaoying, CAI and Yinyin, GONG (2018) "Polyphenols composition and biological activity in the edible flowers," Food and Machinery: Vol. 34: Iss. 11, Article 35.
DOI: 10.13652/j.issn.1003-5788.2018.11.036
Available at: https://www.ifoodmm.cn/journal/vol34/iss11/35

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