Abstract

From the previous decades edible flowers are effectively used in the treatment of various ailments. These edible flowers also used in salads, sauce, beverages and many more. In the composition of edible flowers lipid content, carotenoids, vitamin E, fatty acid, linoleic acid, alpha linolenic acid, xanthophylls, alpha tocopherol, lutein, zeaxanthin and many more chemical components presents. These chemical component shows various activities like anti-cancer, anti-inflammatory, anti-oxidant etc.