crocus sativus


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saffron

saffron

The most expensive spice in the world is the stigma (stem inside the flower). Each Crocus sativus plant has up to 4 flowers (usually purple), each containing 3 bright red stigmas. Flower petals are also edible. Used for antioxidant properties, anti-cancer, heart disease, cholesterol, soothing stomach and colon, eyes, depression.
Edible Plant Guide © 2012 Markus Rothkranz
References in periodicals archive ?
Polissiou, "Determination of saffron (Crocus sativus L.) components in crude plant extract using high-performance liquid chromatography-UV-visible photodiode-array detection-mass spectrometry," Journal of Chromatography A, vol.
Hosseinzadeh, "Safety evaluation of saffron (Crocus sativus) tablets in healthy volunteers," Phytomedicine, vol.
The effects of crocin alone (the principal active component of Crocus sativus) on ischemia/reperfusion injury were investigated using a global or bilateral common carotid artery occlusion model in mice [101].
Jamshidi, "Hydro-alcoholic extract of Crocus sativus L.
Saffron (Crocus sativus) for depression: a systematic review of clinical studies and examination of underlying antidepressant mechanisms of action.
Protective effect of saffron (Crocus sativus L.) aqueous extract against genetic damage induced by anti-tumor agents in mice.
The effect of the extract of Crocus sativus and its constituent safranal, on lung inflammation of ovalbumin sensitized guinea-pigs.
Changing weather patterns driven by global warming--along with soil degradation, fungal infections, and rising pollution--have damaged the growth of the purple flower, Crocus sativus.
Saffron is harvested from the fall-flowering plant Crocus sativus, a member of the Iris family.
The spice is made from a flower and its scientific name is Crocus sativus, it is also used as seasoning and as a dye.
Saffron is harvested from the dried, dark red stigmas of the purple saffron crocus (Crocus sativus L.), a member of the iris family.