introduction saffron as a food, spicy and medicinal plant has more than 62000 ha under cultivation with about 250 tons annual dry stigma production in iran, which includes about 90% of its world production. therefore, this plant has a specific value in agricultural export products of iran (fallahi et al., 2014). due to the important role of saffron in iran’s agroecosystems, the improvement of i...

Aim of study: Comparison saffron flowering between open field and controlled environment. Possibility transplanting.Area University Birjand (Iran)Material methods: In a first experiment, yield quality produced by traditional production system (TPS) soilless one (SPS) were compared. second the effects method, direct planting (DP) or transplanting plant (TP) in studied.Main results: Percentage co...

Among all environmental factors, the temperature is considered one of key elements that control growth and development saffron. This study was undertaken to investigate effect thermal forcing corms on saffron development. To this end, mother were collected at four different periods: late March (T2) , mid-April (T3) April (T4), after leaf senescence (Control, T1) . The each period then pretreate...

From ancient times, the saffron Crocus sativus L. is widely used as drug to promote health and fight disease, especially in the Middle East and Southeast Asia. Saffron is cultivated in different parts of the world, but currently mainly in Iran. In view of its wide range of medical uses, the saffron has under gone extensive phytochemical and biochemical studies and variety of biologically active...

Implication for health policy makers/practice/research/medical education: This article aims to introduce saffron as a useful herbal medicine. Copyright © 2014, School of Pharmacy, Ahvaz Jundishapur University of Medical Sciences; Published by DOCS. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution...

saffron is popular because of its delicate aroma, attractive color and medical properties and is used as a food additive. moreover, due to the high cost of saffron, adulteration is rampant in the local market. in this research, a portable electronic tongue system consisted of an array of five voltammetric sensors was developed and successfully used to discriminate adulteration in saffron sample...

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...

Background: Several biological and medical benefits of Saffron, Crocus sativus (Iridaceae), have been demonstrated. However, mechanisms of actions for purified constituents are greatly unknown. Objective: To examine the effects of Safranal, a main constituent of Saffron stigma, on cell viability and cytokine profile of peripheral blood mononuclear cells (PBMC) were examined. Methods: Effect...

Crocus sativus is a triploid sterile plant characterized by its long red stigmas, which produce and store significant quantities of the apocarotenoids crocetin and crocin, formed from the oxidative cleavage of zeaxanthin. Here, we investigate the accumulation and the molecular mechanisms that regulate the synthesis of these apocarotenoids during stigma development in C. sativus. We cloned the c...