Trends in Food Science & Technology 106 (2020) 30–47 Available online 28 September 2020 0924-2244/© 2020 Elsevier Ltd. All rights reserved. Edible fowers as functional raw materials: A review on anti-aging properties Qi Chen a, b, c , Baojun Xu d , Weisu Huang a, b, e , Amel Thanina Amrouche a, b, c , Battino Maurizio f , Jesus Simal-Gandara g , Rosa Tundis h , Jianbo Xiao g, ** , Liang Zou i , Baiyi Lu a, b, c, * a College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientifc and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, 310058, China b Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China c Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China d Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, 519000, China e Dept Appl Technol, Zhejiang Econ & Trade Polytech, Hangzhou, 310018, China f Dipartimento Sci Clin Specialistiche & Odontostom, Marche Polytechnic University, Via Ranieri 65, I-60130, Ancona, Italy g Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004, Ourense, Spain h Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Via P. Bucci - Ed. Polifunzionale, 87036, Rende (CS), Italy i School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China A R T I C L E INFO Keywords: Edible fowers Anti-aging Phytochemicals Signalling pathways Applications ABSTRACT Background: Diet is a major determinant of aging and lifespan. Development and utilization of food resources with potential anti-aging activity have attracted increasing attention from researchers. Because of their peculiar favour, aroma and colour, as well as enriched nutrients and phytochemicals, edible fowers have emerged as a new trend for human nutrition. More importantly, a growing body of evidence suggests fowers have potential effects against aging. However, these properties have yet to be systematically understood. Scope and approach: In this review, we used comprehensive literature retrieval to summarize the major aspects of edible fowers’ anti-aging properties, including effects, active components, and applications. Relevant research articles published in English with no restrictions on publication date have been considered. Key fndings and conclusions: This review found evidence that edible fowers are promising raw materials for prevention or amelioration of skin aging, immunosenescence, neurodegeneration, and even extension of lifespan. Active ingredients in these fowers, including favonoids, phenolic acids, carotenoids, phenylethanoid glycosides, polysaccharides, etc. may function through the inhibition of oxidative stress, infammation, apoptosis and regulation of the insulin/insulin-like growth factor-1 (IIS) pathway. In addition to their use in traditional food and medicine, some fower extracts or main components have been developed for health care food or skin care products. These fndings suggest that despite the partial restriction of harvest, storage and safety, edible fowers are worthy of further investigation to promote healthy aging. 1. Introduction Aging is often defned as an irreversible process that manifests the time-dependent functional decline, increased mortality, and ultimately results in diseases and death in most living organisms. Aging and age- related diseases are sharply increasing intractable health and socio- economic problems, especially in the context of the population rapidly aging. Strategies for healthy aging have progressively pursued the extension of health-span in addition to life prolongation. Both envi- ronmental and genetic factors infuence aging. Among them, diet is the most prominent factor and this can be indirectly demonstrated by the fact that more than half of human metabolites are derived from food (Johanningsmeier, Harris, & Klevorn, 2016). Therefore, the search for * Corresponding author. College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, China. ** Corresponding author. E-mail addresses: jianboxiao@yahoo.com (J. Xiao), bylu@zju.edu.cn (B. Lu). Contents lists available at ScienceDirect Trends in Food Science & Technology journal homepage: www.elsevier.com/locate/tifs https://doi.org/10.1016/j.tifs.2020.09.023 Received 6 August 2020; Received in revised form 27 August 2020; Accepted 23 September 2020