The flower of lotus (Nelumbo nucifera) produces edible seeds, which have great importance in medicinal systems of East Asia. Medicinally, they are known to be beneficial for the heart, tone the spleen and kidneys, prevent insomnia, and calm the nerves. The lotus seeds were observed to have 51 flavonoids and 4 phenolic acids. Especially, C-glycosides were only detected in the lotus seed and these are reported to have varying anti-oxidant capacities.

Recent studies indicate that fermentation for lotus seed increases the total phenolics content of soluble phenollics which can be released from bound phenolics during the fermentation process.