About this Research Topic
Saffron (Crocus sativus L.) is a plant cultivated for the production of the spice saffron. The name Crocus comes from the ancient Greek name "krokos", which is still used in Greece to describe the plant and spice. Saffron blooms in autumn and grows in a wide range of environments, from Asia to Eastern Europe. The biological and agronomic properties of the plant (autumn flowering, very low need for fertilizers, and good adaptation to poor soil) make it an alternative plant for agriculture that requires little investment. It is mostly cultivated for its red flower stigmas, which after drying form a highly valued spice saffron (also called "red gold"), with unique organoleptic properties. Nowadays, Iran is the main producer with 80% of the world's saffron production, whereas other important saffron-producing countries are Spain, Greece, Morocco, Italy, and India.
The use of saffron has been known since ancient times. It was used as a spice in food, as a dye, in the preparation of perfumes and cosmetics, and in folk medicine, being considered one of the most expensive spices worldwide. Furthermore, it is used in commercial products, such as herbal teas, spice mixes, pasta, and rice. A significant contribution to high-quality saffron production could be encouraged by various industrial sectors (functional food, nutraceutical, and dietary supplements). The increasing interest of producers and consumers in high-quality food products of specific geographical origin, and distinct nutritional and sensory attributes, encourages researchers to intensively study saffron as a powerful approach to its authenticity and a tool for avoiding potential frauds or adulterations.
Apart from primary metabolites such as proteins, carbohydrates, lipids, minerals, and vitamins, C. sativus L. contains a large number of secondary metabolites such as terpenoids, flavonoids, anthocyanins, and carotenoids - these are responsible for its biological properties and therapeutic potential related to antioxidant, anti-inflammatory, antitumor, anticonvulsant, antidepressant, and antihyperlipidemic properties, among others. Carotenoids are the most characteristic and important compounds of saffron stigmas, responsible for the unique traits of the spice. The quality of the saffron spice is first of all evaluated by the specific color, bitterness, and aromaticity, which are attributed to crocin, picrocrocin, and safranal, respectively. Literature data suggest that stigmas possess a high antioxidant potential measured by in vitro and in vivo tests. On the other hand, an increasing number of studies show that other parts of the plant, so-called by-products, and "specific parts" of the plant showed significant antioxidant properties in in vitro tests.
This Research Topic aims to identify and review the latest achievements in the health-beneficial effects of saffron, plants' extracts, phenolic compounds, and their use for medical purposes. In addition, the latest research regarding the chemical composition and phytochemistry of saffron with a focus on advanced analytical methods that are used for elucidation of saffron chemistry as a platform to establish its authenticity will be highlighted. The Research Topic welcomes papers aligned with the scope of the issue. Manuscripts with the potential to highlight the following criteria are highly welcome:
• Chemistry of saffron.
• Secondary metabolites, their characterization, and bioactivity.
• Saffron-based remedies.
• Antioxidant potential of saffron.
• Anticancer properties of saffron.
• Saffron as antimicrobial agent.
• Anti-inflammatory properties of saffron.
• Antidiabetic properties of saffron.
• Analytical methods for chemistry elucidation of saffron.
The use of saffron has been known since ancient times. It was used as a spice in food, as a dye, in the preparation of perfumes and cosmetics, and in folk medicine, being considered one of the most expensive spices worldwide. Furthermore, it is used in commercial products, such as herbal teas, spice mixes, pasta, and rice. A significant contribution to high-quality saffron production could be encouraged by various industrial sectors (functional food, nutraceutical, and dietary supplements). The increasing interest of producers and consumers in high-quality food products of specific geographical origin, and distinct nutritional and sensory attributes, encourages researchers to intensively study saffron as a powerful approach to its authenticity and a tool for avoiding potential frauds or adulterations.
Apart from primary metabolites such as proteins, carbohydrates, lipids, minerals, and vitamins, C. sativus L. contains a large number of secondary metabolites such as terpenoids, flavonoids, anthocyanins, and carotenoids - these are responsible for its biological properties and therapeutic potential related to antioxidant, anti-inflammatory, antitumor, anticonvulsant, antidepressant, and antihyperlipidemic properties, among others. Carotenoids are the most characteristic and important compounds of saffron stigmas, responsible for the unique traits of the spice. The quality of the saffron spice is first of all evaluated by the specific color, bitterness, and aromaticity, which are attributed to crocin, picrocrocin, and safranal, respectively. Literature data suggest that stigmas possess a high antioxidant potential measured by in vitro and in vivo tests. On the other hand, an increasing number of studies show that other parts of the plant, so-called by-products, and "specific parts" of the plant showed significant antioxidant properties in in vitro tests.
This Research Topic aims to identify and review the latest achievements in the health-beneficial effects of saffron, plants' extracts, phenolic compounds, and their use for medical purposes. In addition, the latest research regarding the chemical composition and phytochemistry of saffron with a focus on advanced analytical methods that are used for elucidation of saffron chemistry as a platform to establish its authenticity will be highlighted. The Research Topic welcomes papers aligned with the scope of the issue. Manuscripts with the potential to highlight the following criteria are highly welcome:
• Chemistry of saffron.
• Secondary metabolites, their characterization, and bioactivity.
• Saffron-based remedies.
• Antioxidant potential of saffron.
• Anticancer properties of saffron.
• Saffron as antimicrobial agent.
• Anti-inflammatory properties of saffron.
• Antidiabetic properties of saffron.
• Analytical methods for chemistry elucidation of saffron.
Keywords: Saffron, <i>Crocus sativus</i> L., Spice, Phytochemistry, Carotenoids, Health-Promoting Properties
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