Unlocking the Nutraceutical Potential of Edible Flowers in Asia: A Comprehensive Review of Bioactive Compounds and Health Benefits

The purpose of this study is to provide a comprehensive overview of the phytochemical composition, nutritional value, and health benefits of edible flowers in the Asian region. Edible flowers have been highly valued in traditional medicine and cuisine in Asia for centuries. They are rich in macronutrients, micronutrients, and phytochemicals such as flavonoids, phenolic acids, and carotenoids, which confer the anti‐inflammatory, anti‐oxidant, and cardiovascular effects. These properties contribute to the prevention of chronic diseases by reducing oxidative stress, managing inflammation, and supporting cardiovascular functions. This review highlights the importance of these properties, supporting the application of edible flowers in functional foods and dietary supplements. It further evaluates the safety and the potential toxicity of edible flower consumption and the innovative approach of using edible flowers in the green synthesis of nanoparticles. The results of this study suggest that edible flowers are a promising plant‐based alternative to synthetic food additives. However, further studies and guidelines are required to ensure safe consumption and facilitate commercial applications. Overall, this study bridges the traditional knowledge and the modern science, highlighting the potential of Asian edible flowers to contribute to plant‐based innovations, public health, and sustainable food systems for broader societal benefits.