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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 31
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Reviews

Antioxidant and anticancer potentials of edible flowers: where do we stand?

Sajad Fakhria Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, IranView further author information
,
Merve Tomasb Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, TurkeyView further author information
,
Esra Capanogluc Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, TurkeyView further author information
,
Yaseen Hussaind Control release drug delivery system, College of Pharmaceutical Sciences, Soochow University, Suzhou, ChinaView further author information
,
Fatemeh Abbaszadehe Department of Neuroscience, Faculty of Advanced Technologies in Medical Sciences, Iran University of Medical Sciences, Tehran, Iran;f Neurobiology Research Center, Shahid Beheshti University of Medical Sciences, Tehran, IranView further author information
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Baiyi Lug College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, ChinaView further author information
,
Xiaolan Huh State Key Laboratory for Quality Research of Chinese Medicines, Macau University of Science and Technology, Taipa, Macao, ChinaView further author information
,
Jianlin Wuh State Key Laboratory for Quality Research of Chinese Medicines, Macau University of Science and Technology, Taipa, Macao, ChinaView further author information
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Liang Zoui Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, ChinaView further author information
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Antonella Smeriglioj Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, ItalyView further author information
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Jesus Simal-Gandarak Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo -Ourense Campus, Ourense, SpainView further author information
,
Hui Caok Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo -Ourense Campus, Ourense, SpainView further author information
,
Jianbo Xiaok Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo -Ourense Campus, Ourense, Spain;l Institute of Food Safety & Nutrition, Jinan University, Guangzhou, ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0003-3311-770XView further author information
ORCID Icon &
Haroon Khanm Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan, PakistanCorrespondence[email protected] [email protected]
View further author information
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Pages 8589-8645 | Published online: 07 Jun 2021

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