Saffron (Crocus sativus, L.) is traditionally used as a coloring or flavoring agent, but recent
research has shown its potential to promote health. The constituents of interest include …

Background Saffron is an enriched pool of bioactives including crocins, crocetin, safranal,
picrocrocins, essential oils, minerals and trace amounts of B1 and B2 vitamins. Obtaining …

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 …

Safranal, the main component of Crocus sativus essential oil, is thought to be the main
cause of saffron unique odor. It is now about eighty years that this compound has been …

Terpenoids represent the oldest known biomolecules, having been recovered from
sediments as old as 2.5 billion years. Among plant secondary metabolites, they are the most …

Crocus sativus L.(Saffron) has long been known for multiple target therapeutic uses. The
plant metabolism is well investigated and the main metabolites related to saffron …

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 samples from Italy and Iran were analyzed for their content in aroma and bioactive
compounds with different analytical techniques. HPLC was used for the identification and …

Nuts are considered highly nutritious foods and a source of health-promoting compounds.
Therefore, the aim of this study was to evaluate the chemical composition (proximate …

Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by
gas chromatography–mass spectrometry–olfactometry. The saffron aromatic extracts were …