Surprising discoveries often lurk in unexpected places. In this case, a common flower may hold the key to enhancing our diets.
A recent study highlights the potential of marigolds—not just for their visual appeal but also as a substantial source of plant-based protein.
Additionally, these flowers come packed with antioxidants, vitamins, and minerals that can boost skin health, immunity, and digestion.
The study aligns with the ongoing trend of America’s growing obsession with protein.
Proteins, composed of long chains of amino acids, are fundamental to the structure of every cell in our bodies. They play crucial roles in numerous body functions, including muscle growth, tissue repair, and the health of skin and hair.
The Recommended Dietary Allowance is set at 0.8 grams of protein per kilogram of body weight, roughly 0.36 grams per pound. For a person weighing 150 pounds, this translates to about 54 grams of protein daily.
However, many individuals are now exceeding these guidelines, driven by objectives including quicker recovery, higher muscle gain, and prolonged satiety, as exemplified by the “protein-maxxing” trend.
Researchers propose that pot marigolds could play a part in achieving these protein goals.
Known scientifically as Calendula officinalis, this flower, easy to cultivate, has been used for medicinal purposes since ancient times. Despite this, it is frequently discarded or composted once it wilts.
“Though marigold flowers are extensively cultivated, an estimated 40% goes to waste, particularly after they lose their ornamental value,” noted Anand Mohan, the study’s lead author, in a press release.
“We recognized the potential to utilize this agricultural byproduct by investigating its protein content, especially given the increasing demand for plant-based and sustainable food options.”
To investigate this potential, Mohan and his team powdered dried marigold flowers and mixed them with a liquid aimed at extracting proteins from the plant.
They then employed a four-step method to isolate and collect different protein molecules throughout the process.
The researchers discovered that some protein extracts were abundant in glutamic and aspartic acids, compounds that could impart a savory, umami flavor to food.
Remarkably, these proteins remained stable at temperatures up to 221°F, surpassing the heat tolerance of pea and chickpea proteins, suggesting they may retain their structural integrity in various cooking methods.
Two protein extracts exhibited notable emulsifying properties, indicating they could help keep oil and water mixed together effectively.
Ultimately, this research points to the potential of pot marigold flowers becoming a functional, protein-rich ingredient that enhances taste, texture, and stability in a variety of foods, from baked goods to dressings.
Yet, protein is merely a part of the equation.
The flower petals are also loaded with carotenoids and flavonoids that have antioxidant properties, shielding cells from damage and reducing inflammation.
These compounds can be converted by the body into vitamins A and C, which are vital for skin renewal, eye health, and immune support.
While research on the human benefits of Calendula officinalis is still evolving, studies in lab settings and animal models suggest the flower might confer various advantages.
In one study focusing on 72 women recovering from cesarean sections, those treated with calendula ointment experienced faster healing and reported reduced redness and swelling around their incisions.
In another investigation involving 84 individuals suffering from diabetic foot ulcers, those using a calendula hydroglycolic extract spray twice daily, in conjunction with standard treatment, saw healing rates of approximately 54% by 11 weeks and 78% by 30 weeks, with fewer odor-related issues and no significant side effects reported.
Further studies suggest that pot marigold may aid in skin conditions such as eczema and diaper rash, along with infections like bacterial vaginosis. It may even possess anti-aging and sun-protective properties.
Looking to the future, Mohan and his team plan to investigate the health benefits of pot marigold protein and explore its incorporation into food products.
“As awareness of food waste increases, people are actively seeking innovative solutions,” Mohan stated.
“Proving that something as common and often overlooked as a flower can be transformed into a valuable food ingredient makes the science both relevant and impactful.”
