Saffron (Crocus sativus L.) flower is composed of six purple tepals, three yellow stamens and a white filiform style ending in a stigma with three threads, which only represents less than 10% (w/w) of the flower weight. Nevertheless, saffron is cultivated for the stigma of its flowers which, after being dried, is the most valued spice [1]. For each kg of this spice, about 63 kg of floral bio-residues are produced, which so far are not exploited, being usually thrown away. However, the floral bio-residues were reported as having high phenolic content and bioactive properties, such as antioxidant, antityrosinase, antidepressant, antinociceptive, anti-inflammatory, antifungal and arterial pressure reducer activities [2]. In view of the r...
The petals of the saffron crocus (Crocus sativus L.) are considered a waste material in saffron prod...
For every kilogram of saffron spice produced, about 63 kg of floral bio-residues (FB) (tepals, stame...
The medicinal uses of saffron (Crocus sativus Linnaeus) have a long history beginning in Asian count...
Saffron is cultivated exclusively to obtain the stigma of its flowers, which represents less than 1...
Saffron (Crocus sativus L.) flower comprises six purple tepals, three yellow stamens and a white fil...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Since oxidative stress has been implicated in most common cause of death, especially in case of canc...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Large amounts of floral bio-residues (92.6 g per 100 g of flowers) are generated and wasted in the p...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Large amounts of floral bio-residues (92.6 g per 100 g of flowers) are generated and wasted in the p...
The petals of the saffron crocus (Crocus sativus L.) are considered a waste material in saffron prod...
For every kilogram of saffron spice produced, about 63 kg of floral bio-residues (FB) (tepals, stame...
The medicinal uses of saffron (Crocus sativus Linnaeus) have a long history beginning in Asian count...
Saffron is cultivated exclusively to obtain the stigma of its flowers, which represents less than 1...
Saffron (Crocus sativus L.) flower comprises six purple tepals, three yellow stamens and a white fil...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Since oxidative stress has been implicated in most common cause of death, especially in case of canc...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Large amounts of floral bio-residues (92.6 g per 100 g of flowers) are generated and wasted in the p...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were evaluated as a...
Large amounts of floral bio-residues (92.6 g per 100 g of flowers) are generated and wasted in the p...
The petals of the saffron crocus (Crocus sativus L.) are considered a waste material in saffron prod...
For every kilogram of saffron spice produced, about 63 kg of floral bio-residues (FB) (tepals, stame...
The medicinal uses of saffron (Crocus sativus Linnaeus) have a long history beginning in Asian count...