Results 41 to 50 of about 971 (157)

Quantitative Estimation of Saffron Components by Using HPLC an Approach for The Determination of Saffron Quality

Turkish Journal of Agriculture: Food Science and Technology
Saffron is composed of four active major ingredients name Crocin-I, Crocin-II Picrocrocin and Safranal. Crocin’s are related to produce golden red color whereas picrocrocin and safranal are responsible for the taste and aroma. Spectrophotometric analysis
Sarkar Apurba Kumar
doaj   +1 more source

Investigation of the biological active compounds of crocus sativus stigmas (saffron) from Ukraine

Фармацевтичний журнал, 2019
Saffron, the most expensive spice in the world, comes from the Crocus sativus stigmas. Saffron grows well in the areas with the cold winters and warm dry summers, which have a positive effect on the quality of the raw material obtained. This explains the
O. O. Mykhailenko
doaj   +1 more source

Cow and Ewe Cheeses Made with Saffron: Characterization of Bioactive Compounds and Their Antiproliferative Effect in Cervical Adenocarcinoma (HeLa) and Breast Cancer (MDA-MB-231) Cells

Molecules, 2022
Saffron is a widespread consumed spice containing many phytochemicals. It is often used in dairy technologies to enhance color and flavor of cheeses, but it is also known for its several therapeutic effects, as well as its antiproliferative and ...
Mena Ritota, Raffaella Comitato, Pamela Manzi   +2 more
doaj   +1 more source

Picrocrocin Kinetics in Aqueous Saffron Spice Extracts (Crocus sativus L.) upon Thermal Treatment

Journal of Agricultural and Food Chemistry, 2010
The kinetics of picrocrocin degradation in aqueous extracts of saffron upon thermal treatment from 5 to 70 °C have been studied, together with the degradation of purified picrocrocin in water at 100 °C. The best fits to experimental data were found for a second-order kinetics model.
Sánchez, Ana, Carmona, Manuel, Jarén-Galán, Manuel, Mínguez Mosquera, María Isabel, Alonso, Gonzalo L.   +4 more
openaire   +3 more sources

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

Metabolic Engineering, 2019
ABSTRACT 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. Several studies have also shown the health-promoting properties of these compounds. However, their high costs hamper the wide use
Maricarmen Martí, Gianfranco Diretto, Verónica Aragonés, Sarah Frusciante, Oussama Ahrazem, Lourdes Gómez-Gómez, José-Antonio Daròs   +6 more
openaire   +5 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, María José Bagur, Cándida Lorenzo, M.E. Martínez-Navarro, M. Rosario Salinas, Gonzalo L. Alonso   +5 more
doaj   +1 more source

Apple Pomace Pectin for Gastroprotective Nutraceutical Delivery: Structure–Function Relationships and Nano/Microencapsulation Strategies for Gastric Ulcer Management

Food Frontiers, Volume 7, Issue 4, July 2026.
Apple pomace pectin is explored as a sustainable and multifunctional biomaterial for gastric ulcer management. Its unique structural features confer mucoadhesive, anti‐inflammatory, antioxidant, and anti‐Helicobacter pylori activities while enabling nano/microencapsulation of therapeutic agents.
Akash Dhiman, Shefali Arora, Parteek Prasher, Sukanya Chhetri, Pankaj Bhandari, William N. Setzer, Javad Sharifi‐Rad   +6 more
wiley   +1 more source

Development of methods for standardization of Crocus sativus (saffron) stigmas for inclusion in the draft monograph of the State Pharmacopoeia of Ukraine

Журнал органічної та фармацевтичної хімії, 2021
Crocus sativus L. from the Iridaceae family is a medicinal and edible plant that has recently been actively cultivated in Ukraine. Saffron spice is crocus flower stigmas exhibiting a wide range of the pharmacological activity due to its three main ...
O. O. Mykhailenko, A. G. Kotov, E. E. Kotova, L. M. Sira, V. M. Kovalyov, V. A. Georgiants   +5 more
doaj   +1 more source

Multi‐Target Mechanisms of Moroccan Aphrodisiac Plants: An Integrative Computational and Phytochemical Investigation

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Moroccan medicinal plants with in silico‐approved aphrodisiac effects provide 94 phytochemicals. Docking against PDE5, AR, ERα, and aromatase gives top scores for lutein (−10.6), baicalein (−9.5), liquiritigenin (−9.2), and procyanidins (−9.7). ADMET filtering passes baicalein and liquiritigenin but excludes lutein and procyanidins. MD simulations (200 
Amal Elrherabi, Oussama Khibech, Mohamed Bouhrim, Abdelouahid Laftouhi, Abdelaaty A. Shahat, Abdullah R. Alanzi, Rashed N. Herqash, Joe Miantezila Basilua, Mohamed Bnouham   +8 more
wiley   +1 more source

Adverse Events of Saffron (Crocus sativus L.): Systematic Review of Current Evidence

Health Science Reports, Volume 9, Issue 5, May 2026.
ABSTRACT Background Crocus sativus L., commonly known as saffron, is a widely used spice with a rich history of culinary and medicinal applications. This systematic review aims to compile human data from studies on monopreparations of C. sativus, including stigma powder and other extracts, to evaluate their safety.
Fatemeh Sadat Hasheminasab, Mahdie Hajimonfarednejad, Seyede Maryam Najibi, Mohammad Hashem Hashempur   +3 more
wiley   +1 more source