Flower petals are brightly coloured as the purpose of the petals is to attract insects that can pollinate the plant. The plant uses a variety of phytochemicals to colour its petals and some of these have interesting nutritional properties. Two of the most commonly used phytochemicals that plants accumulate in petals include anthocyanins, which have a red, blue or purple colour, and carotenoids, which can be red, yellow or orange. Traditional Japanese, Chinese and Indian medicine all incorporate flowers from plants as part of their medical treatments in certain forms, and teas such as jasmine tea (Jasminum), made from Jasmine flowers, has become popular in the West for its calming effects. In Europe, marigold (Calendula officinalis), geranium (Geranium macrorrhizum), bougainvillaea (Bougainvillaea spectabilis) and Jerusalem artichoke (Helianthus tuberosus) are all edible and have a traditional culinary use. Health effects of flowers generally derive from their high antioxidant content.
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