Porto researchers explore benefits of edible flowers

Researchers from the Faculty of Sciences of the University of Porto (FCUP) are exploring the health benefits of edible flowers, particularly pansies and carnations, and the best way to consume them to maximise their benefits.

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In a statement today, FCUP said that the Antho E.flos project aims to explore the benefits of edible flowers, the consumption of which is not yet present in Portuguese culture.

“The ultimate goal of this project is to understand how we can consume these edible flowers, how much we need to consume and what is the best combination of all of this to guarantee the best nutritional result,” said project leader Hélder Oliveira, quoted in the statement.

The researcher from the Associated Laboratory for Green Chemistry (LAQV-REQUIMTE) at FCUP has been working with anthocyanins, a natural pigment present in most purple, red or blue foods and known for its antioxidant power.