Saffron is a spice obtained from the dried stigmas of the purple-flowered saffron crocus (Crocus sativus L.). The determination of the water content in saffron is very important in order to establish its microbiological stability and consequently to determine the commercial value. The average moisture content in dried saffron powder ranges between 10-12% causing a slow degradation of the produc...

OBJECTIVES The aim of this study was to investigate the effects of nutritional saffron (Crocus sativus L.) stigma hydroalcoholic extract on blood pressure (BP) and histology of the aorta in normotensive and hypertensive rats. MATERIALS AND METHODS Saffron (200 mg/kg/day) was given orally for 5 weeks to normotensive and hypertensive rats. Hypertension was induced by NG-nitro-L-arginine methyl ...

Introduction: The cholinergic system plays an important role in learning and memory. Administration of either extracts of Crocus Sativus (Saffron) or its constituent, crocin, reduced ethanol-induced memory impairment. Based on the above findings, we investigated the effect of crocin in antagonizing spatial learning and memory impairment induced by scopolamine, a cholinergic receptor antagonist,...

Safranal, the main component of Crocus sativus essential oil, is thought to be the main cause of saffron unique odor. It is now about eighty years that this compound has been discovered and since then different scientific experiments have been done investigating its biological-pharmacological activities. Safranal effects in CNS have been more attractive to scientists and an escalating number of...

ft-raman spectra of saffron (crocus sativus l.) with a partial assignment is reported. based on the raman data, it is concluded that main pigments in saffron are crocins and crocetin. it is proposed that the quickly attainable ft-raman spectrum of solid saffron, may be used as a means of saffron standardization.