نتایج جستجو برای: safranal

تعداد نتایج: 221  

Journal: :Molecules 2017
María José Bagur Gonzalo Luis Alonso Salinas Antonia M Jiménez-Monreal Soukaina Chaouqi Silvia Llorens Magdalena Martínez-Tomé Gonzalo L Alonso

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 beverages. However, from time immemorial it has also been considered a medicinal plant because it possesses therapeutic properties, as illustrated in paintings found on the island of Santorini, dated 1627 BC. I...

Journal: :The Plant cell 2003
Florence Bouvier Claude Suire Jérôme Mutterer Bilal Camara

The accumulation of three major carotenoid derivatives-crocetin glycosides, picrocrocin, and safranal-is in large part responsible for the color, bitter taste, and aroma of saffron, which is obtained from the dried styles of Crocus. We have identified and functionally characterized the Crocus zeaxanthin 7,8(7',8')-cleavage dioxygenase gene (CsZCD), which codes for a chromoplast enzyme that init...

2016
Alireza Rezaee Khorasany Hossein Hosseinzadeh

Saffron, the dried red-orange stigmas of Crocus sativus L, has been known as a flavoring agent, food coloring and traditional herbal medicine. Pharmacological effects of saffron are mainly attributed to crocin, crocetin, picrocrocin and safranal. These components especially crocin, have significant effects including antidepressant and anticonvulsant, analgesic, anti-cancer and other therapeutic...

Journal: :Behavioural brain research 2011
Magdalini A Papandreou Maria Tsachaki Spiros Efthimiopoulos Paul Cordopatis Fotini N Lamari Marigoula Margarity

Brain aging is characterized by cognitive decline and memory deficits that could be the result of oxidative stress and impaired cholinergic function. In this study, the effects of a daily, 7-day, intraperitoneal administration of saffron on cognitive functions were examined in both healthy adult (4 months old) and aged (20 months old), male Balb-c mice (n=8/group), by passive avoidance test. Wh...

2015
Shilu Mathew Muhammad Faheem Abdulrahman L Al-Malki Taha A Kumosani Ishtiaq Qadri

Epilepsy is a neurological disorder affecting more than 50 million people worldwide. It can be controlled by antiepileptic drugs (AEDs) but more than 30% patients are still resistant to AEDs. To overcome this problem, researchers are trying to develop novel approaches to treat epilepsy including the use of herbal medicines. The γ-amino butyric acid type-A receptor associated protein (GABARAP) i...

Journal: :iranian journal of immunology 0

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Journal: :Innovative Food Science and Emerging Technologies 2021

Abstract This study aimed to investigate the use of pulsed electric fields (PEF) (2 kV/ cm; 1.5 KJ kg−1) as pre-treatment hot air drying process for improvement quality and functional properties saffron. Analysis flavouring, aroma colouring strength (E1%λmax), crocins pattern (UHPLC-MS/MS), total polyphenol content (TPC) antioxidant activity (AOA) were performed after processing during aging at...

Journal: :Proceedings of the National Academy of Sciences of the United States of America 2014
Sarah Frusciante Gianfranco Diretto Mark Bruno Paola Ferrante Marco Pietrella Alfonso Prado-Cabrero Angela Rubio-Moraga Peter Beyer Lourdes Gomez-Gomez Salim Al-Babili Giovanni Giuliano

Crocus sativus stigmas are the source of the saffron spice and accumulate the apocarotenoids crocetin, crocins, picrocrocin, and safranal, responsible for its color, taste, and aroma. Through deep transcriptome sequencing, we identified a novel dioxygenase, carotenoid cleavage dioxygenase 2 (CCD2), expressed early during stigma development and closely related to, but distinct from, the CCD1 dio...

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