Saffron (Crocus sativus L.) is used as a spice for its organoleptic characteristics related to its
coloring and flavoring properties, and it has been also used in traditional medicine to treat …

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 or Crocus sativus L.(C. sativus) has been widely used as a medicinal plant to
promote human health, especially in Asia. The main components of saffron are crocin …

The isolated essential oils from seven air-dried plant species were analyzed by gas
chromatography− mass spectrometry (GC-MS). Thymus vulgaris (thyme), Origanum vulgare …

Saffron (Crocus sativus L., family Iridaceae) is used traditionally for medicinal purpose in
Chinese, Ayurvedic, Persian and Unani medicines. The bioactive constituents such as …

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 …

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 …

Crocus sativus is an herbaceous plant that belongs to family Iridaceae. It is commonly
known as saffron and has been used for medicinal purposes since many centuries in India …

INTRODUCTION:: Chemoprevention strategies are very attractive and have earned serious
consideration as potential means of controlling the incidence of cancer. An important …

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 …