The antioxidant and anti-inflammatory effects of hormetic nutrition for enhancing stress
resilience and overall human health have received much attention. Recently, the gut–brain …

In recent years, several steps forward have been made toward a more sustainable approach
for the extraction of bioactive compounds from plant materials based on the application of …

Tepals constitute the most abundant bio-residues of saffron (Crocus sativus L.). As they are
a natural source of polyphenols with antioxidant properties, they could be processed to …

Purpose After being considered as a neglected product, agricultural waste is nowadays
considered of paramount importance. It has become a source of many chemical compounds …

In order to investigate the possibility of fermentation for deep processing of saffron petals,
the metabolic profiles of anthocyanins and amino acids in saffron petals were studied by …

Crocus sativus L. is largely cultivated because it is the source of saffron, a well-appreciated
and valued spice, not only for its culinary use but also because of its significant biological …

In this study, 17 edible flowers (Allium ursinum L., Borago officinalis L., Calendula officinalis
L., Centaurea cyanus L., Cichorium intybus L., Dianthus carthusianorum L., Lavandula …

Lavandula angustifolia Mill. is a part of the Lamiaceae family, which includes aromatic plants
used in perfumery, manufactory, food, ornamental, and medicinal sectors. Both fresh and …

Being the most expensive spice, saffron has great economic importance. This crop grows
well in cold arid deserts. Salinity is one of the important limiting factors for the cultivation of …

Saffron (Crocus sativus L.) is known as the most expensive spice. C. sativus dried red
stigmas, called threads, are used for culinary, cosmetic, and medicinal purposes. The rest of …