Phytopharmacological review on flowers: Source of inspiration for drug discovery

Arya, Vikrant; Kumar, Dinesh; Gautam, Manisha

doi:10.1016/j.bionut.2013.08.009

Cited by 21 publications

(18 citation statements)

References 40 publications

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“…Edible flowers contain diverse secondary metabolites such as polyphenols, anthocyanins, flavonoids, carotenoids, and vitamin E (Kaisoon et al, 2011; Lee et al, 2011; Zhang et al, 2011; Pires et al, 2017). The bioactive compounds of edible flowers exhibit various activities, including anti-allergic and anti-inflammatory activities as well as anti-proliferative effects against cancer cells (Lee et al, 2011; Kaisoon et al, 2012; Arya et al, 2014). Moreover, the compounds within edible flowers may also function as antioxidants (Kaisoon et al, 2011; Lee et al, 2011; Yin et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Primary Screening of Antioxidant Activity, Total Polyphenol Content, Carotenoid Content, and Nutritional Composition of 13 Edible Flowers from Japan

Chensom

Okumura

Mishima

2019

pnf

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Thirteen edible flowers, which are used as food ingredients in Japan, were evaluated as possible sources of antioxidants and biological compounds. The nutritional composition, total polyphenol content (TPC), carotenoid content, and antioxidant activity of the edible flowers were determined based on the oxygen radical absorbance capacity (ORAC). Water was the main constituent of edible flowers, and carbohydrates were the primary macronutrients. The TPC of the edible flowers varied from 1.47 to 13.08 mg gallic acid equivalent/g fresh weight (FW). Carotenoids, including β-carotene and β-cryptoxanthin, were detected mainly in the edible flowers with petal colors ranging from yellow to orange, but especially in primula and cosmos yellow flowers, which have yellow petals. The ORAC value of the hydrophilic extract (HORAC) of edible flowers was higher than the ORAC value of the lipophilic extract (LORAC). The total antioxidant capacity (TAC) ranged from 33.03 to 320.36 μM Trolox equivalent/g FW. The highest TPC and TAC were observed in cosmos yellow flowers. On the basis of Pearson’s correlation coefficient, the HORAC value and the TPC of the analyzed edible flowers were highly correlated (r=0.736). This preliminary study indicates that edible flowers are a potential source of antioxidants, and the addition of edible flowers to the human diet may be associated with health benefits.

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Section: Introductionmentioning

confidence: 99%

Primary Screening of Antioxidant Activity, Total Polyphenol Content, Carotenoid Content, and Nutritional Composition of 13 Edible Flowers from Japan

Chensom

Okumura

Mishima

2019

pnf

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“…These dermatological conditions and healing rates may become complicated due to infections with micro‐organisms such as Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa . Coupled with the dissatisfaction of available treatment options and the rise in resistance to conventional medicines, there is an increase in the use of natural medicines, especially essential oils …”

Section: Introductionmentioning

confidence: 99%

The in vitro Antimicrobial Activity and Chemometric Modelling of 59 Commercial Essential Oils against Pathogens of Dermatological Relevance

Orchard

Sandasi

Kamatou

et al. 2017

Chemistry & Biodiversity

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This study reports on the inhibitory concentration of 59 commercial essential oils recommended for dermatological conditions, and identifies putative compounds responsible for antimicrobial activity. Essential oils were investigated for antimicrobial activity using minimum inhibitory concentration assays. Ten essential oils were identified as having superior antimicrobial activity. The essential oil compositions were determined using gas chromatography coupled to mass spectrometry and the data analysed with the antimicrobial activity using multivariate tools. Orthogonal projections to latent structures models were created for seven of the pathogens. Eugenol was identified as the main biomarker responsible for antimicrobial activity in the majority of the essential oils. The essential oils mostly displayed noteworthy antimicrobial activity, with five oils displaying broad-spectrum activity against the 13 tested micro-organisms. The antimicrobial efficacies of the essential oils highlight their potential in treating dermatological infections and through chemometric modelling, bioactive volatiles have been identified.

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“…The flowers are edible when cooked and are considered to share the same taste as mushroom. Flowers are generally regarded as a source of inspiration and positive energy which helps to improve human-welfare (Arya et al, 2014). However, despite the numerous advantages of the Moringa oleifera flower, its use in terms of fortification is limited.…”

Section: Introductionmentioning

confidence: 99%

Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food

Arise

Sanusi

et al. 2014

Croat. J. Food Sci. Technol.

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SummaryMoringa oleifera is a nutrient rich plant that has the potential to combat malnutrition problems in Africa. This study aims to investigate the effect of fortification using Moringa oleifera flower powder on the sensory and proximate attributes of fermented yellow maize and millet blend (Ogi). The formulation was grouped into seven blends in ratio 100:0:0, 70:30:0, 70:25:5, 70:20:10, 70:15:15, 70:10:20, 70:5:25 for maize, millet and Moringa oleifera flower powder (MOFP) respectively. Moringa oleifera flower was air-dried for 5days, milled and sieved to obtained fine powder. The fine powder was mixed thoroughly with fermented maize and millet, wet milled and sieved. The proximate composition of fermented yellow maize and millet (Ogi) fortified with Moringa oleifera flower powder showed an increase in crude protein, crude fibre, ash and fat with increase in the levels of Moringa oleifera flower powder and decrease in carbohydrate and moisture content. Moisture, protein, fibre, fat, ash and carbohydrate contents varied in the range 7.92-9.74%, 10.46 _ 16.06%, 2.31-4.13%, 2.90-4.07%, 1.23-1.93% and 66.45-73.25% respectively. Sensory evaluation shows that blend 6 (20% MOFP) compared favourably with the control. Also, nutritional analysis shows that blend 6 is favourable as weaning food. Therefore, blend 6 formulation can be used as alternative to the weaning foods to improve the nutritional status of children and help to curb protein malnutrition.

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Phytopharmacological review on flowers: Source of inspiration for drug discovery

Cited by 21 publications

References 40 publications

Primary Screening of Antioxidant Activity, Total Polyphenol Content, Carotenoid Content, and Nutritional Composition of 13 Edible Flowers from Japan

Primary Screening of Antioxidant Activity, Total Polyphenol Content, Carotenoid Content, and Nutritional Composition of 13 Edible Flowers from Japan

The in vitro Antimicrobial Activity and Chemometric Modelling of 59 Commercial Essential Oils against Pathogens of Dermatological Relevance

Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food

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