Chapter 10 - Advances in bioactive compounds from Crocus sativus (saffron): Structure, bioactivity and biotechnology

Abstract

Abstract Crocus sativus L. (common name: Saffron; family: Iridaceae) is an important flowering plant used extensively in spice and food coloring as well as a flavoring agent. Among 85 species reported under the genus Crocus, Saffron (C. sativus) is the most interesting and commercially important species. Saffron is a triploid (3n) and sterile herb propagated naturally by corms, originated from mother corms. In the traditional system of medicine, it has been reported widely for its profound therapeutic efficacy; viz. anti-depressant, aphrodisiac, analgesic and expectorants. Saffron stigma is the potent source of bioactive compounds and an essential marketed spice as well as a food colorant. The expensive spice, Saffron and its bioactive apocarotenoids are known for their therapeutic effects on neurodegenerative diseases exhibiting anti-convulsant, anti-depressant, anti-anxiety, anti-ischemia, anti-Parkinsons’, anti-Alzheimer’s and anti-nociceptive activities. The principle pigments of saffron are crocin, safranal, glycoside picrocrocin and crocetin. However, there has been little success in enhancing the levels of these bioactive apocarotenoids of commercial importance. The genetic study has shown that this plant represents variegated ploidy pattern and the occurrence of genetically heterogenous forms—indicating the possibility of clonal selection, mutation breeding and polyploidy induction in the development of new high yielding cultivars of C. sativus. Tissue culture is an alternative, sustainable and biotechnologically advance method for large scale production of infection free corm biomass of Crocus. This review illustrates therapeutic potential of saffron and its active phytoconstituents, their extraction method, analysis of genetic diversity, quality control assessment and sustainable production of bioactive compounds harvested from C. sativus.