Main chemical compounds and pharmacological activities of stigmas and tepals of 'red gold'; saffron
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 …
cultivated in Asia, Europe and America. The commercial product and use of saffron comes …
Saffron: Perspectives and sustainability for active and intelligent food packaging applications
Active and intelligent packaging can effectively improve the shelf life and monitor food
quality in real-time packaged products without affecting nutritional value. With the growing …
quality in real-time packaged products without affecting nutritional value. With the growing …
[HTML][HTML] Efficient production of saffron crocins and picrocrocin in Nicotiana benthamiana using a virus-driven system
Crocins and picrocrocin are glycosylated apocarotenoids responsible, respectively, for the
color and the unique taste of the saffron spice, known as red gold due to its high price …
color and the unique taste of the saffron spice, known as red gold due to its high price …
The carotenoid cleavage dioxygenase CCD 2 catalysing the synthesis of crocetin in spring crocuses and saffron is a plastidial enzyme
The apocarotenoid crocetin and its glycosylated derivatives, crocins, confer the red colour to
saffron. Crocetin biosynthesis in saffron is catalysed by the carotenoid cleavage …
saffron. Crocetin biosynthesis in saffron is catalysed by the carotenoid cleavage …
Saffron: its phytochemistry, developmental processes, and biotechnological prospects
The present state of knowledge concerning developmental processes and the secondary
metabolism of saffron, Crocus sativus L.(Iridaceae), along with the genes involved in these …
metabolism of saffron, Crocus sativus L.(Iridaceae), along with the genes involved in these …
ABCC transporters mediate the vacuolar accumulation of crocins in saffron stigmas
Compartmentation is a key strategy enacted by plants for the storage of specialized
metabolites. The saffron spice owes its red color to crocins, a complex mixture of …
metabolites. The saffron spice owes its red color to crocins, a complex mixture of …
A New Glycosyltransferase Enzyme from Family 91, UGT91P3, Is Responsible for the Final Glucosylation Step of Crocins in Saffron (Crocus sativus L.)
Crocetin is an apocarotenoid formed from the oxidative cleavage of zeaxanthin, by the
carotenoid cleavage enzymes CCD2 (in Crocus species) and specific CCD4 enzymes in …
carotenoid cleavage enzymes CCD2 (in Crocus species) and specific CCD4 enzymes in …
Candidate enzymes for saffron crocin biosynthesis are localized in multiple cellular compartments
Saffron is the dried stigmas of Crocus sativus and is the most expensive spice in the world.
Its red color is due to crocins, which are apocarotenoid glycosides that accumulate in the …
Its red color is due to crocins, which are apocarotenoid glycosides that accumulate in the …
Terpenoid transport in plants: how far from the final picture?
Contrary to the biosynthetic pathways of many terpenoids, which are well characterized and
elucidated, their transport inside subcellular compartments and the secretion of reaction …
elucidated, their transport inside subcellular compartments and the secretion of reaction …
Functional characterization of CsBGlu12, a β-glucosidase from Crocus sativus, provides insights into its role in abiotic stress through accumulation of antioxidant …
Glycosylation and deglycosylation are impressive mechanisms that allow plants to regulate
the biological activity of an array of secondary metabolites. Although glycosylation improves …
the biological activity of an array of secondary metabolites. Although glycosylation improves …