BACKGROUND Saffron extract, a natural product, has been shown to induce apoptosis in several tumor cell lines. Nevertheless, the p53-dependency of saffron's mechanism of action in colon cancer remains unexplored. MATERIAL AND METHODS In order to examine saffron's anti-proliferative and pro-apoptotic effects in colorectal cancer cells, we treated two p53 isogenic HCT116 cell lines (HCT wildtyp...

An NMR analytical protocol is proposed to characterize saffron samples of different geographical origin (Greece, Spain, Hungary, Turkey and Italy). A microwave-assisted extraction procedure was developed to obtain a comparable recovery of metabolites with respect to the ISO specifications, reducing the solvent volume and the extraction time needed. Metabolite profiles of geographically differen...

Tissue culture is useful method for large scale production of healthy corms and also avenues for creating variability through in vitro use of mutagens and polyploidizing agents. Induction of callus and subsequent regeneration of plants is suggested as possible means of introducing new variation. In vitro micropopagation for product formation its utility is increasing the amount of crocin, picro...

Crocins, the glucosides of crocetin, are present at high concentrations in saffron stigmas and accumulate in the vacuole. However, the biogenesis of the saffron chromoplast, the changes during the development of the stigma and the transport of crocins to the vacuole, are processes that remain poorly understood. We studied the process of chromoplast differentiation in saffron throughout stigma d...

Abstract Saffron ( Crocus sativus L., Iridaceae) is a highly valued species in the food, medicinal, and nutraceutical industries as coloring, flavoring, therapeutic agent. Its productivity flower production vary depending on different factors, including fertilizer treatment. This study was conducted to evaluate effects of inorganic (NK) combined with organic matter plant densities well influenc...

Generation of volatiles by thermal treatments has been studied in saffron spice for two reasons: (a) to determine volatile profile changes during simulated aging processes and (b) to study the volatile generation pathway. During the aging process, while the amounts of C10 compounds such as safranal and HTCC increase, the amounts of C9 compounds such as isophorone and 2,6,6-trimethylcyclohexane-...

Obesity is associated with various diseases, particularly diabetes, hypertension, osteoarthritis and heart disease. Research on possibilities of herbal extracts and isolated compounds from natural products for treating obesity has an upward trend. Saffron (Crocus Sativus L. Iridaceae) is a source of plant polyphenols/carotenoids, used as important spice and food colorant in different parts of t...

Saffron (Crocus sativus L.), has been used since ancient ages in food for its flavouring, aromatic and colouring properties but also for its biomedical activity. In the past years many efforts have been made in order to demonstrate scientifically the healthy effects attributed to saffron consumption since Dioscorides’ time. More than 400 papers have been published in the last decade related to ...

A microbiological study of saffron spice was undertaken in the context of a European research project (Methodologies for Implementing International Standards for Saffron Purity and Quality, the acronym for which is SAFFIC), analyzing 79 samples obtained from the main producer countries, namely Greece, Iran, Italy, Morocco, and Spain. Current microbiological quality criteria are the same as for ...