Pinto, SaraOliveira, AdrianaManso, M. ConceiçãoSilva, Carla Sousa eFerreira da Vinha, Ana2021-05-102021-05-102016-05Pinto, S., Oliveira, A., Manso, M.C., Sousa, C., Vinha, A.F. (2016). Edible flowers as new novel foods concept for health promotion. Proceedings of the 3rd IPLeiria’s International Health Congress. BMC Health Services Research. 16(3), 114-115. DOI: 10.1186/s12913-016-1423-51472-6963http://hdl.handle.net/10284/9900Edible flowers are commonly used in human nutrition and their con sumption has increased in the last years. In Europe, the most common application of flower petals in human nutrition is in the preparation of hot beverages (tisane or infusion), providing wellness due to the medicinal properties already recognized. Thus, it is paramount to know their nutritional composition as well as other functional and beneficial properties often related to their bioactive compounds and antioxidant properties. Rose (Rosa canina L.), marigold (Calendula officinalis L.) and camellia (Camellia L.) were compared for their contents in total phenolics, fla vonoids and carotenoids. Moreover, their antioxidant capacity was assessed.engRose (Rosa canina L.)Marigold (Calendula officinalis L.)Camellia (Camellia L.)Bioactive compoundsAntioxidant activity (DPPH)Health promotionconference object10.1186/s12913-016-1423-5