How do the flowers of herbs and up on our kitchen table, or in the main course of a romantic dinner?
Naturally, using edible flowers, we can make the taste and looks of our home cooked meals even more special. In this series we’d like to give you some ideas, descriptions and recipes.
According to the international nutrition science magazine the journal of Food Science, the most common and widely known edible flowers should be used as food supplements, so as spices or side dishes. Certain flowers possess excellent antioxidant properties, which means they can be used to prevent chromatization of food when they get in contact with air. Because of this many master chefs, for example Delia Smith and Gordon Ramsay suggest using herbs for cooking.
The product of the secondary metabolism of plants are compounds containing polyphenol. These protect the plant from several stress factors. Flavonoids and non-flavonoid style compounds with polyphenol are responsible for a significant amount of chemical effects: the work as a C and E vitamin analog for adopting antioxidants, chelations, electrophilic reagents. Even though all the research in this field, we still have limited information about how compounds with non vitamin type antioxidants could be used to treat civilization diseases. It’s important to note that despite all the academic research, we still can’t answer the question whether flavonoids themself or their possible transmuting products are the more biologically efficient substances?