Authors
-
Marium Ahsan
Department of Eastern Medicine, Superior University, Lahore, Pakistan
Author
-
Muhammad Akram
Department of Eastern Medicine, Government College University, Faisalabad, Pakistan
Author
-
Umme Laia
Department of Eastern Medicine, Government College University, Faisalabad, Pakistan
Author
-
Surendar Rangasamy
Department of Community Medicine, Sri Venkateshwaraa Medical College Hospital and Research Centre (SVMCHandRC) Puducherry, India
Author
-
Francisco Garcia-Sierra
Department of Cell Biology, Center of Research and Advanced Studies of the National Polytechnical Institute, Mexico City, Mexico.
Author
-
Md. Al Hasibuzzaman
Department of Nutrition and Food Science, University of Dhaka, Dhaka 1000, Bangladesh
Author
-
Fethi Ahmet Ozdemir
Department of Molecular Biology and Genetics, Faculty of Science and Art, Bingol University, Bingol, 1200, Turkey
Author
-
Gaweł Sołowski
Department of Molecular Biology and Genetics, Faculty of Science and Art, Bingol University, Bingol, 1200, Turkey
Author
-
Najmiatul Fitria
Department of Pharmacology and Clinical Pharmacy, Universitas Andalas, Indonesia
Author
-
Marcos Altable
Department of Neurology, Neuroceuta, (Virgen de Africa Clinic), Spain
Author
-
Mohamed M Hassan
Department of Biology, College of Science, Taif University, Taif, Saudi Arabia
Author
-
Adonis Sfera
Department of Psychiatry, Patton State Hospital, USA
Author
Abstract
From the previous decades edible flowers are effectively used in the treatment of various ailments. These edible flowers also used in salads, sauce, beverages and many more. In the composition of edible flowers lipid content, carotenoids, vitamin E, fatty acid, linoleic acid, alpha linolenic acid, xanthophylls, alpha tocopherol, lutein, zeaxanthin and many more chemical components presents. These chemical component shows various activities like anti-cancer, anti-inflammatory, anti-oxidant etc.
