Abstrakt
Obserwowany obecnie wzrost zainteresowania kwiatami jadalnymi ma wiele przyczyn. Wśród najważniejszych wymieniane są m.in. wprowadzenie nowych technologii przetwarzania żywności, szybkiej logistyki oraz dystrybucji schłodzonych i dobrze zabezpieczonych produktów oraz starania producentów żywności wygodnej i funkcjonalnej o wzbogacenie oferty produktów o nowe, atrakcyjne towary. Kwiaty jadalne charakteryzuje wysoka atrakcyjność sensoryczna, na którą składają się ich kształt, barwa, smak i aromat, a przy tym silna aktywność antyoksydacyjna – potwierdzone obecnie naukowo występowanie w kwiatach jadalnych polifenoli (flawonoidy, kwasy fenolowe), karotenoidów, witaminy C oraz składników mineralnych i aromatycznych. Celem niniejszej pracy jest popularyzacja kwiatów jadalnych jako cennego źródła związków biologicznie czynnych, ważnych dla zdrowia człowieka i wykorzystywanych w produkcji żywności, medycynie, kosmetyce i aromaterapii. Przedstawiono charakterystykę wybranych rodzajów i gatunków roślin o kwiatach jadalnych: liliowiec ogrodowy, piwonia, pysznogłówka, goździk, wyżlin większy i kroplik ogrodowy.
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