Ethnopharmacological relevance Saffron, the dried red stigma of the perennial herb Crocus
sativus L.(Iridaceae), is one of the most important and expensive spices in the world. It is …

The production of saffron spice results in numerous byproducts, as only 15 g of spice can be
produced from 1 kg of flowers, indicating that over 90% of the saffron flower material is …

This review aims to evaluate the state of saffron's main bioactive compounds and their
relationship with its commercial quality. Saffron is the commercial name for the dried red …

Crocus L. is a genus of perennial plants in the family Iridaceae. Numerous research
regarding healing effects of Crocus spp. on human diseases are being published worldwide …

Saffron, a Crocus sativus L. derivative, has been recognized for its medical benefits since
ancient times. Besides being an active flavoring and coloring agent in several food items …

Tepals constitute the most abundant bio-residues of saffron (Crocus sativus L.). As they are
a natural source of polyphenols with antioxidant properties, they could be processed to …

Flavonoids are considered one of the most diverse phenolic compounds possessing several
valuable health benefits. The present study aimed at gathering all correlated reports, in …

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 …

Background: Alzheimer's disease is a memory loss problem associated mostly with elderly
people, the cause of this disease is generally accumulation of beta-amyloid plaques around …

This paper reviews qualitative and quantitative analytical methodologies used for the
appraisal of saffron quality, as the most expensive spice. Due to the chemical diversity of …