Abstract Saffron (Crocus Sativus L.), is the most expensive spice in the world, derived from
the red filaments (stigmas) of a sterile triploid geophyte plant that belongs to the Iridaceae …

Crocus sativus L., commonly known as saffron, is a precious spice coming from Asia, in
particular from Iran, the country leader in its production. The spice is derived exclusively from …

The most promising plant from the genus Agrimony (Agrimonia L.) of the Rosaceae family for
use in medical practice is Agrimonia eupatoria L. Phytochemical and pharmacological …

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 …

Saffron petals, which are the main by-products of Crocus sativus L.(Iridaceae family), are
produced in large quantities and are known for their many beneficial properties. In this …

Polyphenols with high chemical diversity are present in vegetables both in the edible parts
and by-products. A large proportion of them remains unabsorbed along the gastrointestinal …

This study aimed to investigate the hepatoprotective effects of two formulations derived from
Crocus sativus, namely the C. sativus phenolic enriched fraction (CPEF) and the nanofibers …

Crocus sativus L.(saffron) has been traditionally used as a food coloring or flavoring agent,
but recent research has shown its potent pharmacological activity to tackle several health …

The most costly spice in the world, Crocus sativus L.(C. sativus), has been used for more
than 3,000 years. It has various beneficial applications in a range of fields, including aromas …

BACKGROUND Saffron petals are usually considered as waste after saffron harvest.
However, saffron petals contain many important phytochemical components (eg quercetin …