and (Leguminosae): Edible Flower Extracts as Functional Ingredients.

(red clover) and (white clover) edible flowers were investigated for their chemical profile and health properties. The total phenols and flavonoids contents were evaluated. Quercetin, kaempferol, luteolin, rutin, and myricetin were used as markers and quantified by HPLC. The antioxidant effects were investigated by using different assays. Moreover, α-amylase, α-glucosidase and lipase inhibitory activities were evaluated. flowers extract showed a good radical scavenging activity in both DPPH and ABTS tests with IC values of 10.3 and 21.4 μg/mL, respectively. White clover extract demonstrated promising α-amylase and lipase inhibitory activities with IC values of 25.0 and 1.3 μg/mL, respectively. The obtained results support the use of flowers as healthy food ingredients.