Pot marigold (Calendula officinalis L.), often referred to as "poor man's saffron" because of its vibrant color, may soon find new applications in the food industry. A review published in the journal Applied Sciences suggests that the plant contains a wide range of biologically active compounds with potential health benefits.
Researchers analyzed 76 scientific publications and found that calendula flowers are rich in flavonoids, carotenoids, essential oils, and other compounds with antioxidant and anti-inflammatory properties.
Laboratory studies indicate that calendula extracts may help protect cells from oxidative stress, reduce inflammation, and exhibit antimicrobial activity. Scientists are also investigating their potential role in tissue repair, although most of the evidence so far comes from cell culture and animal studies.
One of the most promising areas of research is the use of calendula as a natural food additive. Plant extracts have already been tested in the production of yogurts, bread, pasta, beverages, and edible oils. They may increase antioxidant content, enhance the natural color of foods, and partially replace synthetic colorants and preservatives.
However, researchers note that the practical use of calendula remains limited. The concentration of its beneficial compounds varies considerably depending on the plant variety, growing conditions, and processing methods. In addition, there is still insufficient evidence on how effectively these compounds are absorbed and utilized by the human body.
The authors conclude that calendula has considerable potential as an ingredient in functional foods, but further research is needed to establish safe dosages and confirm its health benefits in humans.
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