Natural plant-based antioxidants are booming in food science for their wide-ranging health perks, and the humble lotus plant (Nelumbo nucifera) is stealing the spotlight. With edible roots and seeds plus nutrient-rich byproducts like leaves, flowers, and stalks, lotus brims with polyphenols, alkaloids, and anthocyanins compounds proven to pack a powerful antioxidant punch.
This review pulls together scattered research, spotlighting antioxidants from every lotus part and their potential to fight oxidative stress, boost health, and enhance food products. It also covers safety, fresh applications (think antioxidant-fortified snacks and supplements), and future research paths.
Key takeaway? Lotus and its leftovers show huge promise as natural additives in everyday foods, delivering consumer health benefits while driving sustainable, high-value food innovation.
Source : https://www.sciencedirect.com/science/article/pii/S2666833525000668
