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 …

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 …

Saffron, stigmas of Crocus sativus, is one of the most precious spices used as food colorant
and flavoring agent. Due to its scarce source and high cost, it is liable to fraudulent …

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 …

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 …

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the
most important post-harvest step for converting C. sativus stigmas into saffron. The aim of …

Products made by bees are well-known for their beneficial properties and nutritional value.
This association has been proven by scientific studies that describe their composition 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 …

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 …

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 …