Results 11 to 20 of about 724,409 (114)
Foods, 2020 Saffron, as a food colorant, has been displaced by low-cost synthetic dyes. These have unhealthy properties; thus, their replacement with natural food colorants is an emerging trend.
Elena Jiménez-Ortega +7 more
doaj +2 more sources
Molecules, 2021 Kashmir saffron (Crocus sativus L.), also known as Indian saffron, is an important Asian medicinal plant with protective therapeutic applications in brain health.
Aboli Girme +7 more
doaj +2 more sources
Bioactivity and Bioavailability of the Major Metabolites of Crocus sativus L. Flower
Molecules, 2019 Crocus sativus L. has been cultivated throughout history to obtain its flowers, whose dried stigmas give rise to the spice known as saffron. Crocetin esters, picrocrocin, and safranal are the main metabolites of this spice, which possess a great ...
Natalia Moratalla-López +5 more
doaj +2 more sources
Metabolism Open, 2021 Aim: To assess the potential role of saffron in downregulating inflammation and cytokine storm during COVID-19. Main findings: Three main compounds of saffron, i.e., crocetin esters, picrocrocin, and safranal, present strong antioxidant and anti ...
Alexios-Fotios A. Mentis +3 more
doaj +2 more sources
Saffron: An Old Medicinal Plant and a Potential Novel Functional Food
Molecules, 2017 The spice saffron is made from the dried stigmas of the plant Crocus sativus L. The main use of saffron is in cooking, due to its ability to impart colour, flavour and aroma to foods and beverages.
María José Bagur +6 more
doaj +2 more sources
Functional Feed for Laying Hens: Application of Saffron Extract as Eco-Friendly Supplement With Cholesterol-Lowering Properties. [PDF]
Vet Med Sci• A total of 200 Hy‐line (W36) laying hens were assigned to four treatments, to investigate the influence of saffron petal extract‐enriched diet on egg quality, blood metabolites and odorous gas emission from excreta in laying hens. • Saffron extract supplementation resulted in a significantly lower serum cholesterol content (p < 0.05). • The inclusion
Vakili R +2 more
europepmc +2 more sources
Simultaneous quantification of crocetin esters and picrocrocin changes in Chinese saffron by high-performance liquid chromatography-diode array detector during 15 years of storage. [PDF]
Pharmacogn Mag, 2015 Background: Saffron, which is made up of the dried stigmas of Crocus sativus L., has been successfully cultivated in China since 1970s and Zhejiang province is now the largest producing area in China, but the contents of crocetin esters and picrocrocin ...
Tong Y +6 more
europepmc +2 more sources
IOP Conference Series: Materials Science and Engineering, 2021 Saffron is one of the oldest natural dyestuffs and is obtained from the dried stigmata of Crocus sativus L. The yellowness of saffron results from the presence of crocins (glycosyl esters of crocetin).
D. Aiello
semanticscholar +1 more source
Food Chemistry: Molecular Sciences, 2022 Crocus sativus L., also known as saffron, is one of the most important medicinal and spice plants throughout the world. The plant is a rich source of apocarotenoids such as crocetin esters, picrocrocin, and safranal.
Negin Samadi +4 more
doaj +1 more source
Ultrasonics Sonochemistry, 2022 In this work, a four-factor five-level full factorial central composite design (CCD) was used to optimize the ultrasound-assisted extraction (UAE) of saffron major components, namely picrocrocin, safranal and crocin.
Messiah Sarfarazi +4 more
doaj +1 more source