Health benefits and product development of chrysanthemums (Chrysanthemum morifolium): A review
Felda Fitri Elysia*, Teti Estiasih, Siska Septiana

Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran Malang, 65145, Indonesia
*Email: feldafitri[at]student.ub.ac.id

Abstract

Chrysanthemum morifolium is widely recognized for its ornamental, edible flowers and medicinal value, with increasing applications in functional food products. This flowers have been used as Traditional Chinese Medicine (TCM) because it has many bioactive compound that can prevent any illness. This review aims to explore the health benefits of chrysanthemum-derived bioactive compounds and their potential in product development. A systematic literature analysis was conducted using peer-reviewed studies from 2015 to 2025, focusing on pharmacological mechanisms and formulation innovations. Results indicate that flavonoids such as luteolin, apigenin, and linarin exhibit strong anti-gout, antidiabetic, antihyperlipidemic, anti-inflammatory, and sleep-enhancing effects through pathways including xanthine oxidase (XO) inhibition, adenosine monophosphate-activated protein kinase (AMPK) activation, and GABAergic modulation, and suppressing the expression of pro-inflammatory markers such as TNF-a, IL-6, and COX-2. Product innovations such as ready-to-drink chrysanthemum tea, collagen-fortified beverages, and chrysanthemum-enriched yogurt demonstrate enhanced antioxidant capacity and consumer acceptance. In conclusion, C. morifolium offers promising therapeutic and nutritional value. Future research should focus on standardizing extract composition and expanding its application in diverse functional food systems.

Keywords: Antioxidant- Bioactive compounds- Chrysanthemum morifolium- Edible flowers- Functional foods

Topic: Food science and biotechnology