Results 211 to 220 of about 32,774 (244)

Bioactivity and applications of saffron floral bio-residues (tepals): a natural by-product for the food, pharmaceutical, and cosmetic industries

Critical reviews in food science and nutrition, 2023
Saffron “Crocus sativus” is a plant of the Iridaceae family. Its therapeutic virtues have been known since antiquity; it is used in traditional medicine and culinary preparations.
N. Belyagoubi-Benhammou, L. Belyagoubi, B. Loukidi, M. Mir, E. Assadpour, Mohammed Boudghene-Stambouli, M. Kharazmi, S. Jafari   +7 more
semanticscholar   +1 more source

Potential for optimization of energy consumption and costs in saffron production in central Iran through data envelopment analysis and multi‐objective genetic algorithm

Environmental Progress & Sustainable Energy, 2022
Technical management of agricultural units plays an important role in increasing the yield, energy efficiency, and decreasing the production costs. Based on that, the present study aimed to evaluate and optimize the technical and economic efficiency in ...
Elham Saeidi, A. L. Dehkordi, Ashkan Nabavi‐Pelesaraei   +2 more
semanticscholar   +1 more source

Effect of Saffron Versus Selective Serotonin Reuptake Inhibitors (SSRIs) in Treatment of Depression and Anxiety: A Meta-analysis of Randomized Controlled Trials.

Nutrition reviews
CONTEXT Saffron, a natural remedy with potential antidepressant and anxiolytic properties, has gained attention as a potential therapeutic option. OBJECTIVE This systematic review and meta-analysis aimed to evaluate the comparative effectiveness of ...
Arman Shafiee, Kyana Jafarabady, N. Seighali, Ida Mohammadi, Shahryar Rajai Firouz Abadi, Faeze Soltani Abhari, Mahmood Bakhtiyari   +6 more
semanticscholar   +1 more source

Therapeutic potential of saffron in brain disorders: From bench to bedside

Phytotherapy Research
Saffron is a spice derived from the flower of Crocus sativus L., which has been used for centuries as a coloring and flavoring agent, as well as a source of medicinal compounds.
Erjola Bej, Anna Rita Volpe, Patrizia Cesare, A. Cimini, M. d'Angelo, V. Castelli   +5 more
semanticscholar   +1 more source

Saffron (Crocus sativus L.), the king of spices: An overview

, 2020
Saffron is obtained from the dried red stigmas of Crocus sativus L., an autumnal herbaceous flowering plant belonging to the Iridaceae family. It is largely cultivated in Iran, India, Afghanistan, Greece, Morocco, Spain and Italy.
L. Cardone, D. Castronuovo, M. Perniola, N. Cicco, V. Candido   +4 more
semanticscholar   +1 more source

Characterization of saffron from different origins by HS-GC-IMS and authenticity identification combined with deep learning

Food Chemistry: X
With the rising demand of saffron, it is essential to standardize the confirmation of its origin and identify any adulteration to maintain a good quality led market product.
Yingjie Lu, Chi Zhang, Kunmiao Feng, Jie Luan, Yuqi Cao, Khalid Rahman, Jianbo Ba, Ting Han, Juan Su   +8 more
semanticscholar   +1 more source

Saffron and its major constituents against neurodegenerative diseases: A mechanistic review.

Phytomedicine
BACKGROUND Neurodegeneration has been recognized as the main pathophysiological alteration in the majority of brain-related diseases. Despite contemporary attempts to provide acceptable medicinal therapies, the conclusion has not been much beneficial ...
Sadaf Abdian, S. Fakhri, Seyed Zachariah Moradi, Mohammad Reza Khirehgesh, Javier Echeverría   +4 more
semanticscholar   +1 more source

Saffron bioactives crocin, crocetin and safranal: effect on oxidative stress and mechanisms of action

Critical reviews in food science and nutrition, 2020
Saffron (Crocus sativus L.) is used as a spice for its organoleptic characteristics related to its coloring and flavoring properties, and it has been also used in traditional medicine to treat various diseases.
Débora Cerdá-Bernad, E. Valero-Cases, J. Pastor, M. Frutos   +3 more
semanticscholar   +1 more source

New horizons for the study of saffron (Crocus sativus L.) and its active ingredients in the management of neurological and psychiatric disorders: A systematic review of clinical evidence and mechanisms

Phytotherapy Research
Saffron (Crocus sativus), as an herbal medicine, has been extensively investigated for treating neurological and psychiatric disorders. This systematic review aimed to assess the overall effects of saffron on cognition, depression, anxiety, sleep ...
Shufen Han, Yifei Cao, Xingrong Wu, Jiaoyang Xu, Zizheng Nie, Yue Qiu   +5 more
semanticscholar   +1 more source

Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy based on chemometrics for saffron authentication and adulteration detection.

Food Chemistry, 2020
In this work, the potential of near-infrared (NIR) and mid-infrared (MIR) spectroscopy along with chemometrics was investigated for authentication and adulteration detection of Iranian saffron samples. First, authentication of one-hundred saffron samples
Arian Amirvaresi, N. Nikounezhad, M. Amirahmadi, B. Daraei, H. Parastar   +4 more
semanticscholar   +1 more source