BIOACTIVE COMPOUNDS WITH ANTIOXIDANT POTENTIAL IN EDIBLE FLOWERS FOR DELAYING CUTANEOUS AGING
DOI:
https://doi.org/10.18554/acbiobras.v7i1.7587Keywords:
cutaneous aging, phytochemicals, edible flowersAbstract
The use of edible flowers in food dates back hundreds of years and is an ancient tradition in various parts of the world. However, in Brazil, the consumption of flowers is not as widespread, although several species have bioactive compounds that play a crucial role in maintaining health. As a result, the market for edible flowers is gaining prominence both in Brazil and globally. The aim of this study was to conduct a literature review on edible flowers containing bioactive compounds with antioxidant potential, which play a role in the prevention and delay of skin aging. A search for scientific research was conducted in electronic databases, using thematic search axes: edible flowers, bioactive compounds, and skin aging. According to the data obtained, over 100 floral species identified as edible are reported. Among the existing bioactive compounds, two were found to be most significant in edible flowers: phenolic compounds and carotenoids. Both phenolic compounds and carotenoids are considered important natural antioxidants, and when ingested, they contribute by acting directly on cells to neutralize a large portion of free radicals, minimizing their harmful effects, and even interrupting the chain of propagation of oxidative reactions in the body, consequently aiding in the prevention of premature aging and degenerative diseases.
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