Artículo Materias > Biomedicina Universidad Europea del Atlántico > Investigación > Artículos y libros Cerrado Inglés The consumption of edible flowers has increased in recent years because of their wide use in gastronomy as a decorative element or as an ingredient in dishes. In addition to influencing texture, taste or appearance, flowers are rich in bioactive compounds. Scope and approach This review focuses on the composition and nutritional features of edible flowers and their extracts, and their health benefits related to cardiovascular diseases, cancer, neurological diseases, diabetes, obesity, in addition to their hepatoprotective and microbicidal effects. The mechanisms though which some of them exert their effects and the specific compounds associated with these effects have also been addressed. Key findings and conclusions Edible flowers have a high content in phenolic compounds and a high antioxidant capacity, property that confers positive effects on oxidative stress-related diseases. Some extracts based on edible flowers exert hepato-, neuro- or cardioprotective actions. Anticancer properties, improvements in metabolic disorders and microbiocidal effects even in multidrug-resistant bacteria have also been attributed to some edible flowers or their extracts. Most of the studies have been performed in vitro, so further assays in in vivo models are needed. Additionally, it would be important to elucidate the mechanisms by which these observed effects are performed. In conclusion, edible flowers could be used as a new approach for the development of nutraceutical products or functional foods. metadata Rivas-García, Lorenzo; Navarro-Hortal, María D.; Romero-Márquez, José M.; Forbes-Hernández, Tamara Y.; Varela-López, Alfonso; Llopis, Juan; Sánchez-González, Cristina y Quiles, José L. mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, jose.quiles@uneatlantico.es (2020) Edible flowers as a health promoter: An evidence-based review. Trends in Food Science & Technology. ISSN 0924-2244