Results 61 to 70 of about 971 (157)

First Insights Into the LC‐HRMS Profiling and Biological Activities of Crocus graveolens

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
This study reports the first comprehensive analysis of Crocus graveolens Boiss. & Reut. using LC‐HRMS, identifying 33 secondary metabolites, with rutin as the major compound (162.808 ± 4.5 μg/g extract). The extract showed moderate antioxidant activity and effectively inhibited acetylcholinesterase (30.88% ± 1.51%) and butyrylcholinesterase (61.22% ± 0.
Ezgi Ersoy, Mehmet Boğa, Alevcan Kaplan, Emel Mataracı Kara, Serpil Demirci Kayıran, Esra Eroğlu Özkan   +5 more
wiley   +1 more source

Comparison between metabolites ant antioxidant activity of saffron (Crocus sativus L.) from Kashmar and Marand regions [PDF]

Zirā̒at va Fanāvarī-i Za̒farān, 2016
Saffron (Crocus sativus L.) is a valuable product that is moderately resistant to drought and is cultivated in environments with very different climatic conditions.
Masoumeh Vakili-ghartavol, Saeedeh Alizadeh Salteh   +1 more
doaj   +1 more source

Influence of Drying Methods on the Phenolic Content and Antioxidant Properties of Crocus sativus L. Tepals and Leaves By‐Products From Meknes (Morocco)

Chemistry &Biodiversity, Volume 22, Issue 7, July 2025.
ABSTRACT In recent years, much research has focused on the valorization of Crocus sativus by‐products as sources of bioactive compounds. This study was designed to investigate the impact of two different drying methods, freeze‐drying and air‐drying, on the phenolic content and antioxidant activity of leaves and tepals by‐products from C.
Soukaina Abou‐Wakil, Francesco Cacciola, Fatima Housti, Mohamed Rochd, Roberto Laganà Vinci, Luigi Mondello, Federica Davì, Nicola Micale, Natalizia Miceli, Maria Fernanda Taviano   +9 more
wiley   +1 more source

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, Gonzalo Luis Alonso Salinas, Antonia M. Jiménez-Monreal, Soukaina Chaouqi, Silvia Llorens, Magdalena Martínez-Tomé, Gonzalo L. Alonso   +6 more
doaj   +1 more source

Exploring the Frontiers of Food Science: A Comprehensive Review of Advanced Magnetic Resonance Applications in Food Analysis, Quality Analysis, and Safety Assessment

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
The paper reviews advanced magnetic resonance (MR) technologies—NMR, MRI, ESR, and MRS—for food analysis, quality, and safety. MR techniques enable non‐invasive detection of adulteration, compositional profiling, and monitoring of food processing and storage.
Zina T. Alkanan, Ammar B. Altemimi, Farhang H. Awlqadr, Qausar Hamed Alkaisy, Seyed Mohammad Bagher Hashemi, Anubhav Pratap‐Singh   +5 more
wiley   +1 more source

Effect of Summer Irrigation and Conservation Tillage on Flower Yield and Qualitative Characteristics of Saffron (Crocus sativus L.) [PDF]

Zirā̒at va Fanāvarī-i Za̒farān, 2015
In order to investigate the effects of summer irrigation and conservation tillage on flower characteristics and corms behavior of Saffron (Crocus sativus L.), a field experiment was conducted during 2009- 2010, at Faculty of Agriculture, University of ...
Hassan Feizi, Abdollah Mollafilabi, Hossein Sahabi, Ahmad Ahmadian   +3 more
doaj   +1 more source

Qishiwei Zhenzhu Pills Protect Against Cerebral Ischemia via the P53/Cytochrome C/Apoptotic Protease Activating Factor 1‐Mediated Mitochondrial Apoptosis Pathway

CNS Neuroscience &Therapeutics, Volume 31, Issue 6, June 2025.
Ultra‐high performance liquid chromatography with quadrupole time‐of‐flight mass spectrometry was used for qualitative and metabolomic analysis of the distribution of Qishiwei Zhenzhu pills’ (QSWZZP, Tibetan name: རཏྣ་བསམ་འཕེལ།) components in the blood and tissues.
Yinglian Song, Guili Song, Lame Lizhen, Yan Liang, Mengtian Han, Yichu Yang, Qiaoqiao Feng, Yi Li, Jingwen Zhang, Min Xu, Yongzhong Zeweng, Miao Jiang, Zhang Wang   +12 more
wiley   +1 more source

Recycling Agricultural Waste: Sustainable Solutions for Enhancing Livestock Nutrition

Veterinary Medicine and Science, Volume 11, Issue 3, May 2025.
The increasing demand for sustainable agricultural practices prompts a reevaluation of feeding strategies in ruminant nutrition. Agricultural waste, often viewed as a by‐product, presents a promising opportunity to enhance the sustainability of livestock production systems.
Mohsen Kazemi
wiley   +1 more source

Non‐thermal plasma decontamination of microbes: a state of the art

Biotechnology Progress, Volume 41, Issue 2, March/April 2025.
Abstract Microbial decontamination is a critical concern in various sectors, from healthcare to food processing. Traditional decontamination methods, while effective to a degree, present limitations in terms of environmental impact, efficiency, and potential harm to the target material. This review investigates the emerging realm of non‐thermal plasma (
Yiyi Xu, Amarjeet Bassi
wiley   +1 more source

Crocin, safranal and picrocrocin from saffron (Crocus sativus L.) inhibit the growth of human cancer cells in vitro

Cancer Letters, 1996
Extracts of saffron (Crocus sativus L.) have been reported to inhibit cell growth of human tumor cells. In order to study the cytotoxic effect of the characteristic compounds of saffron spice, we have isolated crocin, crocetin, picrocrocin and safranal.
J, Escribano, G L, Alonso, M, Coca-Prados, J A, Fernandez   +3 more
openaire   +2 more sources