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 …

Background Crocus sativus L.(saffron) is used in folk medicine, for example as an
antiedematogenic agent. We aimed to evaluate the antinociceptive and anti-inflammatory …

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 …

The primary goal of this study was to propose saffron as a sustainable substitute crop with
high added value in some Moroccan agricultural areas with low and erratic rainfalls, for their …

Saffron is the most expensive spice in the world and it is necessary to develop efficient
extraction methods for separation of its bioactive compounds. The aim of this study was to …

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 …

Eleven certified saffron samples (Crocus sativus L.), one each from Azerbaijan, China,
Greece, France, India, Iran, Italy, New Zealand, Spain, Turkey and the Sigma Chemical …

Reactive oxygen species (ROS) are produced as a result of various environmental factors
and cellular metabolism reactions creating oxidative stress. The reversible oxidative …

Diabetic encephalopathy is one of the severe complications in patients with diabetes
mellitus. Findings indicate that saffron extract has antioxidant properties but its underlying …