Results 121 to 130 of about 993 (143)

Saffron (Crocus sativus L.) and Its By-Products: Healthy Effects in Internal Medicine. [PDF]

Nutrients
Marrone G, Urciuoli S, Di Lauro M, Cornali K, Montalto G, Masci C, Vanni G, Tesauro M, Vignolini P, Noce A.   +9 more
europepmc   +1 more source

Integrating clinical evidence with natural product therapies for elderly-onset type 2 diabetes. [PDF]

Front Pharmacol
Kim CE, Kim K, Park EY, Oh YS.
europepmc   +1 more source

Crocins-rich tomato extracts showed enhanced protective effects in vitro [PDF]

Journal of Functional Foods, 2023
Crocins are high-value water soluble pigments that have long been recognized for their medicinal properties, and whose demand has increased worldwide in recent years.
Oussama Ahrazem, Gianfranco Diretto, Angela Rubio-Moraga   +2 more
exaly   +3 more sources

Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability

Food Chemistry, 2018
This study was carried out to develop an UHPLC-MS/MS analytical procedure, to determinate all isomers and isoforms of crocins of 42 saffron samples, with different origin, age and dried using different process conditions.
Dario Compagnone, Paola Pittia, M Sergi   +2 more
exaly   +2 more sources

Effects of the active constituents of Crocus sativus L., crocins, in an animal model of anxiety

Phytomedicine, 2008
Crocus sativus L. is a plant cultivated in various parts of the world. Crocins are among the active components of Crocus sativus L. The present study was designed to investigate in the rat whether or not crocins possess anxiolytic properties.
Nikos Sakellaridis, Petros A Tarantilis, P A Tarantilis   +2 more
exaly   +2 more sources

Identification and characterization of apocarotenoid modifiers and carotenogenic enzymes for biosynthesis of crocins in Buddleja davidii flowers

Journal of Experimental Botany, 2021
Crocetin biosynthesis in Buddleja davidii flowers proceeds through a zeaxanthin cleavage pathway catalyzed by two carotenoid cleavage dioxygenases (BdCCD4.1 and BdCCD4.3), followed by oxidation and glucosylation reactions that lead to the production of ...
Sarah Frusciante, Oussama Ahrazem, Gianfranco Diretto   +2 more
exaly   +2 more sources

Gardenia carotenoid cleavage dioxygenase 4a is an efficient tool for biotechnological production of crocins in green and non‐green plant tissues

Plant Biotechnology Journal, 2022
Crocins are beneficial antioxidants and potential chemotherapeutics that give raise, together with picrocrocin, to the colour and taste of saffron, the most expensive spice, respectively.
Xiongjie Zheng, Salim Al-Babili
exaly   +2 more sources

Efficient production of saffron crocins and picrocrocin in Nicotiana benthamiana using a virus-driven system [PDF]

Metabolic Engineering, 2020
Crocins and picrocrocin are glycosylated apocarotenoids responsible, respectively, for the color and the unique taste of the saffron spice, known as red gold due to its high price.
Sarah Frusciante, Oussama Ahrazem, Gianfranco Diretto   +2 more
exaly   +2 more sources

Effects of the active constituents of Crocus Sativus L., crocins, in an animal model of obsessive–compulsive disorder

Neuroscience Letters, 2012
Crocins are among the active components of the plant Crocus Sativus L C. Sativus L and its constituents were effective in different models of psychiatric disorders including anxiety and depression.
Petros A Tarantilis, P A Tarantilis
exaly   +2 more sources