Evidence map›Paper›PMID 34834031›Full record

ReviewMolecules (Basel, Switzerland)2021

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product.

Eleomar de O Pires, Francesco Di Gioia, Youssef Rouphael, Isabel C F R Ferreira, Cristina Caleja, Lillian Barros, Spyridon A Petropoulos

Abstract readReview
In one paragraph

Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.

0numbers the graph read from it
0cells of the map it votes in
10citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

10 citing papers in PubMed.

  1. Review
  2. Review
  3. Article
  4. Article
  5. Article
  6. Article
  7. Article
  8. Flowers ofAntioxidants (Basel, Switzerland) · 2023
    Article
  9. Article
  10. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Eleomar de O PiresCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.ORCID 0000-0002-7739-623X
Francesco Di GioiaDepartment of Plant Science, The Pennsylvania State University, University Park, PA 16802, USA.ORCID 0000-0003-3509-3190
Youssef RouphaelDepartment of Agricultural Sciences, University of Naples Federico II, Via Universita 100, 80055 Portici, Italy.ORCID 0000-0002-1002-8651
Isabel C F R FerreiraCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.ORCID 0000-0003-4910-4882
Cristina CalejaCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.ORCID 0000-0002-5769-8484
Lillian BarrosCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.ORCID 0000-0002-9050-5189
Spyridon A PetropoulosDepartment of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, N. Ionia, 38446 Volos, Greece.ORCID 0000-0002-0324-7960

Funding

European Regional Development Fund Norte-01-0145-FEDER-000042.
6 · The paper itself

Abstract

Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.

Indexed as

AntioxidantsFlavonoidsFlowersHumansPlant ExtractsPlants, EdibleAntioxidantsFlavonoidsPlant Extractsalkaloidsanthocyaninsantioxidant activitybetacyaninsedible flowersphenolic compoundspigments

Identifiers

PMID34834031
PMCPMC8619536

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.