Spices have been widely used as food flavorings and folk medicines for thousands of years.
Numerous studies have documented the antioxidant, anti-inflammatory and …

Crocin, an active ingredient derived from saffron, is one of the herbal components that has
recently been considered by researchers. Crocin has been shown to have many anti …

The spice saffron is made from the dried stigmas of the plant Crocus sativus L. The main use
of saffron is in cooking, due to its ability to impart colour, flavour and aroma to foods and …

Crocetin is an aglycone of crocin naturally occurring in saffron and produced in biological
systems by hydrolysis of crocin as a bioactive metabolite. It is known to exist in several …

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 …

Background Crocus sativus L.(saffron) belongs to Iridaceae family which is commonly
cultivated in Asia, Europe and America. The commercial product and use of saffron comes …

Cancer is the second leading cause of death globally with an estimated 9.6 million deaths in
2018 and a sustained rise in its incidence in both developing and developed countries …

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 …

Cancer is one of the most feared diseases globally and there has been a sustained rise in its
incidence in both developing and developed countries. Despite the growing therapeutic …

Ethnopharmacological relevance Given the severe side effects associated with most of the
conventional cancer medications, as well as the expanding body of evidence indicating …