Wild Edible Flowers of Western Himalayas: Nutritional Characterization, UHPLC-QTOF-IMS-Based Phytochemical Profiling, Antioxidant Properties, and Bioaccessibility of Polyphenols.

Four edible flowers commonly consumed in the Western Himalayan region, namely, (Kachnar), (Nasturtium), (Chamomile), and (Marigold), were characterized for their nutritional and phytochemical composition. Through the UHPLC-QTOF-IMS-based metabolomics approach, 131 compounds were tentatively identified consisting of phenolic acids, flavonoid glycosides, terpenoids, amino acids, and fatty acid derivatives. Kaempferol and quercetin glycosides for Kachnar, apigenin glycosides and caffeoylquinic acid derivatives for Chamomile, patulin and quercetin derivatives for Marigold, cyanidin and delphinidin glycosides for Nasturtium were the predicted marker metabolites identified through non-targeted metabolomics.

Edible rose flowers: A doorway to gastronomic and nutraceutical research.

The world is moving towards a healthier lifestyle where people are changing their eating habits, which influenced edible rose flowers to emerge as a pioneer in the field of nutraceutical and food industries. Roses are a good source of dietary phytochemicals viz., flavonoids (anthocyanins, flavonols, and flavonols), carotenoids, and phenolic acids.

Microalgae as a sustainable source of edible proteins and bioactive peptides - Current trends and future prospects.

The global demand for protein ingredients is continuously increasing owing to the growing population, rising incomes, increased urbanization, and aging population. Conventionally, animal-derived products (dairy, egg, and meat) satisfy the major dietary protein requirements of humans. With the global population set to reach 9.