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Applications of the Saffron European Kitchen Spice Crocus sativus
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Author(s): Chandana Korrapati (Sri Sathya Sai University for Human Excellence, India), Amaramma B. Yaraladdi (Sri Sathya Sai University for Human Excellence, India), Harika Vaddi (Sri Sathya Sai University for Human Excellence, India)and Ramya Raghavan (Sri Sathya Sai University for Human Excellence, India)
Copyright: 2024
Pages: 30
Source title:
Therapeutic and Pharmacological Applications of Ethnobotany
Source Author(s)/Editor(s): Sara Musaddiq (The Women University Multan, Pakistan), Imama Fayyaz (The Women University Multan, Pakistan)and Kiran Mustafa (The Women University Multan, Pakistan & Government Graduate College (W), Khanewal, Pakistan)
DOI: 10.4018/979-8-3693-1986-4.ch005
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Abstract
Saffron, is derived from the dried stigmas of flowers of Crocus sativus plant, belonging to the Iridaceae family. It has been used for centuries as a spice for its colour, flavour and aroma. Saffron, the world's most expensive spice, is renowned for its culinary and medicinal properties. Crocin, crocetin, safranal, and picrocrocin are bioactive compounds from saffron that impart antioxidant and anti-inflammatory properties. Human clinical trials have reported saffron's therapeutic value as antioxidant, anti-inflammatory, anti-apoptotic, neuroprotective, and antidepressant. Saffron, is shown beneficial in pain relief, age-related macular degeneration cardiovascular diseases, cancer, Alzheimer's disease and neurodegenerative disorders. This book chapter will provide details on saffron and research on its therapeutic applications.
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