The Power of Edible Flowers to Inhibit Chronic Diseases

• Apple flowers (Malus spp.) contain cyanide precursors 
• Johnny jump-ups (Viola tricolor) contain saponins Borage (Borago officinalis) 
• Daylily (Hemerocallis spp.) flowers are diuretics and sweet woodruff (Galium odoratum) can have blood-thinning effects. 
• Blossoms of linden trees (Tilia spp.) are reportedly safe in small amounts but heavy consumption can cause heart damage. 
• Marigolds (Tagetes spp.) can be harmful in large amounts, and only certain species have an appealing flavor. 

Edible flowers, which have been used in the culinary arts in China for centuries, are receiving renewed interest. Flowers can be used as an essential ingredient in a recipe, provide seasoning to a dish, or simply be used as a garnish. Some of these flowers contain phenolics that have been correlated with anti-inflammatory activity and a reduced risk of cardiovascular disease and certain cancers. 

The findings of this study show that common edible flowers have the potential to be used as an additive in food to prevent chronic disease, help health promotion and prevent food oxidization. However, the antioxidant mechanisms, the anti-tumor, anti-inflammation and anti-aging activity of the edible flower extracts should be further studied to develop more applications as natural antioxidants. (Source)