Saffron is obtained from the dried red stigmas of Crocus sativus L., an autumnal herbaceous
flowering plant belonging to the Iridaceae family. It is largely cultivated in Iran, India …

Crocus species are mainly distributed in North Africa, Southern and Central Europe, and
Western Asia, used in gardens and parks as ornamental plants, while Crocus sativus …

Ethnopharmacological relevance Saffron, the dried red stigma of the perennial herb Crocus
sativus L.(Iridaceae), is one of the most important and expensive spices in the world. It is …

Crocus sativus L. has been cultivated throughout history to obtain its flowers, whose dried
stigmas give rise to the spice known as saffron. Crocetin esters, picrocrocin, and safranal are …

The current investigation was undertaken to examine saffron processing waste (SPW) as a
bioresource, which could be valorized to produce extracts rich in antioxidant polyphenols …

Saffron (Crocus sativus L.) has been previously reported to be active as a protective agent in
multiple experimental models of oxidative stress, inflammation and cancer. These findings …

Saffron (Crocus sativus L.) is a valuable herbal plant, and is widely used as a spice, food
colorant, and medicine. In this study, variations in total polysaccharides, crocin contents, and …

This review aims to evaluate the state of saffron's main bioactive compounds and their
relationship with its commercial quality. Saffron is the commercial name for the dried red …

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 …

The production of saffron spice results in numerous byproducts, as only 15 g of spice can be
produced from 1 kg of flowers, indicating that over 90% of the saffron flower material is …