This isn\u2019t your garden-variety kitchen ingredient.\u00a0<\/p>\n
A new study<\/a> suggests that once you\u2019re done admiring a common ornamental flower for its looks, it could actually double as a surprisingly rich source of plant-based protein.<\/p>\n An added bonus: it\u2019s also packed with antioxidants, vitamins and minerals that may support skin, immunity and digestive health. <\/p>\n Dried marigold powder is frequently used in creams and lotions for soothing skin. New research suggests it may also serve as a source of protein. Ekaterina \u2013 stock.adobe.com<\/p>\n The findings come as America\u2019s protein obsession<\/a> shows no signs of slowing.<\/p>\n The nutrient is made up of long chains of amino acids that act as the building blocks of every cell in the body. It plays a key role in nearly all bodily functions, including the growth and repair of muscles, bones, skin and hair.<\/p>\n The Recommended Dietary Allowance<\/a> is 0.8 grams of protein per kilogram of body weight \u2014 or 0.36 grams per pound. For a 150-pound person, that comes out to roughly 54 grams a day.<\/p>\n But many people are now pushing well beyond those baseline guidelines, chasing goals like faster recovery, greater muscle gain and longer-lasting fullness as part of the growing \u201cprotein-maxxing<\/a>\u201d trend.<\/p>\n Now, researchers say pot marigolds could help them do just that.<\/p>\n Officially known as Calendula officinalis, this easy-to-grow flower has been used for medicinal purposes since ancient times. But today, it\u2019s usually tossed or composted once it\u2019s past its prime.<\/p>\n \u201cMarigold flowers are widely cultivated, yet an estimated 40% of production is discarded as waste, especially after ornamental use,\u201d Anand Mohan, the study\u2019s corresponding author, said in a press release<\/a>.<\/p>\n \u201cWe saw an opportunity to valorize this agricultural byproduct by exploring its protein fraction, given the growing demand for plant-based and sustainable food ingredients.\u201d<\/p>\n Protein is essential for building, repairing and maintaining body tissues, including muscles. Drazen \u2013 stock.adobe.com<\/p>\n To explore that potential, Mohan and his colleagues ground dried marigold flowers into a fine powder, then mixed it with a liquid designed to extract proteins from the plant material.<\/p>\n From there, they used a four-step process to separate and collect different protein molecules at each stage.<\/p>\n The team found that some of the protein extracts were rich in glutamic acid and aspartic acid, two compounds that could give foods a savory, umami-like kick. <\/p>\n Even more notable, the proteins remained stable up to 221\u00b0F. That\u2019s higher than what pea and chickpea proteins<\/a> can typically withstand, suggesting they may hold their structure better in cooked or baked foods.<\/p>\n Two of the extracts also showed strong emulsifying properties, meaning they may be able to help oil and water stay blended smoothly.<\/p>\n Taken together, the findings suggest pot marigold flowers could one day serve as a functional, protein-packed ingredient that improves taste, texture and stability in everything from baked goods to salad dressings.<\/p>\n But protein is only part of the story.<\/p>\n Pot marigolds are easy to grow across the US. NARONG \u2013 stock.adobe.com<\/p>\n The petals are also rich in carotenoids and flavonoids \u2014 natural compounds that act as antioxidants, helping protect cells from damage and reduce inflammation.<\/p>\n The body can also convert these compounds into vitamins A and C, which support skin cell turnover, eye health and immune function.<\/p>\n While research into the benefits of Calendula officinalis in humans is still somewhat limited, lab and animal studies suggest the flower may offer a range of potential perks.<\/p>\n In one study<\/a> of 72 women recovering from C-sections, those treated with calendula ointment healed faster and reported less redness and swelling around their incisions.<\/p>\n In another, 84 patients with diabetic foot ulcers<\/a> used a calendula hydroglycolic extract spray twice daily alongside standard care. About 54% were healed by 11 weeks and 78% by 30 weeks, with fewer odor issues and no serious side effects reported.<\/p>\n Other research suggests pot marigold may also help with skin problems like eczema<\/a> and diaper rash<\/a> as well as infections such as bacterial vaginosis<\/a>. It may even offer anti-aging and sun-protection<\/a> benefits. <\/p>\n Looking ahead, Mohan and his team plan to study the health benefits of pot marigold protein and try it as an ingredient in food. <\/p>\n \u201cPeople are increasingly aware of food waste and are seeking innovative solutions,\u201d Mohan said. <\/p>\n \u201cDemonstrating that something as common and overlooked as a flower can be transformed into a valuable food ingredient makes science both relatable and impactful.\u201d <\/p>\n","protected":false},"excerpt":{"rendered":"This isn\u2019t your garden-variety kitchen ingredient.\u00a0 A new study suggests that once you\u2019re done admiring a common ornamental…\n","protected":false},"author":2,"featured_media":465345,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[277],"tags":[110425,18,45924,18997,5184,135,19,17,508,170,14176],"class_list":{"0":"post-465344","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-nutrition","8":"tag-baking","9":"tag-eire","10":"tag-flowers","11":"tag-food-drink","12":"tag-gardening","13":"tag-health","14":"tag-ie","15":"tag-ireland","16":"tag-nutrition","17":"tag-protein","18":"tag-study-says"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@ie\/116506346548583576","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts\/465344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/comments?post=465344"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts\/465344\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/media\/465345"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/media?parent=465344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/categories?post=465344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/tags?post=465344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}