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Eating flowers may help prevent chronic illnesses, according to a new study.

New research published by the Institute of Food Technologists (IFT) revealed that common edible flowers actually contain high amounts of phenolics and have excellent antioxidant capacity.

Researchers noted that edible flowers, which, for centuries, have been used in the culinary Chinese arts, are receiving renewed interest, according to a news release.

Researchers said that flowers, which can be used as ingredients in recipes or as a garnish, contain phenolics that have been found to lower inflammation and cardiovascular disease and certain cancers.

Researchers said the latest findings suggest that these common edible flowers could potentially be used as an additive in food or supplement to prevent chronic disease, help promote health and prevent food oxidization.

However, researchers noted more studies are needed to confirm the antioxidant mechanisms, anti-tumor, anti-inflammation and anti-aging activity of the edible flower extracts. More research is needed before the development of more applications as natural antioxidants.

The findings are published in the Journal of Food Science.