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 …

Crocetin is an aglycone of crocin naturally occurring in saffron and produced in biological
systems by hydrolysis of crocin as a bioactive metabolite. It is known to exist in several …

Saffron is a natural compound that has been used for centuries in many parts of the world as
a food colorant and additive. It was shown to have the ability to mitigate various disorders …

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 …

Saffron, the dried red-orange stigmas of Crocus sativus L, has been known as a flavoring
agent, food coloring and traditional herbal medicine. Pharmacological effects of saffron are …

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 …

Natural products with high pharmacological potential and low toxicity have been considered
as the novel therapeutic agents. Crocetin is an active constituent of saffron (Crocus sativus …

Crocus sativus L.(C. sativus), known as “plant gold”, has numerous functions in traditional
Chinese medicine, including promoting blood circulation, removing blood stasis, cooling …

We previously showed the anticancer effect of crocin, a saffron carotenoid, in both breast
and gastric cancers in animal models, but its mechanism of action is not clearly known, yet …

With cancer being a leading cause of death globally, there is an urgent need to improve
therapeutic strategies and identify effective chemotherapeutics. This study aims to highlight …