Crocus species are mainly distributed in North Africa, Southern and Central Europe, and
Western Asia, used in gardens and parks as ornamental plants, while Crocus sativus …

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 …

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 …

Crocus sativus L.(saffron) is widely used as a traditional spice for flavoring, coloring and
medicinal purposes. As a traditional Chinese herb, saffron promotes blood circulation …

Foods that are commonly consumed in the diet are considered to provide more than 40
different carotenoids. However, the content in carotenoids varies considerably in both …

Crocus sativus L.(saffron) appears to own neuroprotective effects on cognitive impairment in
patients with Alzheimer's disease (AD). The purpose of this work is to review evidence and …

Saffron is a high-quality and expensive spice being widely subjected to adulteration. An
UHPLC-ESI/QTOF-MS metabolomic-based approach was therefore used to investigate the …

The current production system of saffron spice generates hundreds of tons of waste. Thus,
the aim of this study was to value both saffron and its floral by-products as a source of …

Saffron is a well-known spice, produced for a long time, mainly in the Mediterranean area. In
the last few years, saffron has been seen as an alternative crop for the diversification of …

We report on a sensitive and fast quantitative MALDI-MS/MS method used to assess saffron
authenticity by direct analysis through the determination of picrocrocin as the saffron …