Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 1 / 2019

Kalemba-Drożdż, M. – Cierniak, A.
Antioxidant and genoprotective properties of extracts from edible flowers
Journal of Food and Nutrition Research, 58, 2019, No. 1, s. 42-50

Małgorzata Kalemba-Drożdż, Department of Biochemistry, Faculty of Medicine and Health Sciences, Andrzej Frycz Modrzewski Krakow University, Gustawa Herlinga-Grudzińskiego 1, 30-705 Kraków, Poland. Tel.: +48 12 2524506, fax: +48 12 2524502, e-mail:

Received 10 June 2018; 1st revised 1 August 2018; accepted 28 August 2018; published online 12 December 2018

Summary: Enrichment of diet with edible flowers as sources of antioxidants may have beneficial effect on human health. The goal of the study was to check whether the popular edible flowers can provide protection against oxidative DNA damage, which is the main risk factor of aging and initiation of carcinogenesis. The analysis included hydrolates, 40% tinctures and essential oils from edible flowers Alcea rosea, Bellis perenis, Calendula officinalis, Calluna vulgaris, Centaurea cyanus, Citrus aurantium, Heliantus annuus, Hibiscus sabdarifa, Jasminum grandiflorum, Lavandula augustifolia, Matricaria chamomilla, Primula vulgaris, Rosa centifolia, Rosa damascena, Rosa rugosa, Sambucus nigra, Tagetes patula, Trifolium pratense and Viola cornuta. Antioxidant power, polyphenol content, cytotoxicity and DNA damage level were analysed. Oxidative DNA damage was induced by hydrogen peroxide. Most of the flowers acted as chemopreventive agents. Roses, French marigold, lavender, heather, elderflower, horned pansy and cornflower can be particularly useful in protecting human DNA against oxidative damage. The best antioxidant and genoprotective properties were observed in Rosa genus.

Keywords: edible flowers; Rosa; antioxidant; reduction power; DNA damage; comet assay, chemoprevention

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