Since ancient times, saffron, the dried stigma of the plant Crocus sativus L. has been
extensively used as a spice and food colorant; in folk medicine it has been reputed to be …

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 …

Saffron as the world's most expensive spice is very sensitive and loses its active compounds
in exposure to environmental conditions. In this work, microencapsulation of saffron extract …

Since cancer is the most common cause of death in the world population, the possibility that
readily available natural substances from plants, vegetables, herbs, and spices may be …

Saffron (Crocus sativus L.) has been an important subject of interest for research teams in
the past two decades because of its various biological properties. Chemical analysis has …

Research into the chemical composition of saffron, the dried stigmas of Crocus sativus, has
seen a renaissance in recent years. Different HPLC protocols for the analysis of saffron …

The spice saffron (Crocus sativus) has anticancer activity in several human tissues, but the
molecular mechanisms underlying its potential therapeutic effects are poorly understood …

The determination of saffron components in crude plant extracts by high-performance liquid
chromatography-UV-visible photodiode-array detection on-line with mass spectrometry is …

Background Crocus sativus L.(saffron) belongs to Iridaceae family which is commonly
cultivated in Asia, Europe and America. The commercial product and use of saffron comes …

The present article is the first comprehensive review on the chemical composition and
pharmacological activities of the raw materials of Crocus species. In the present review, data …