Abstract
the purpose of this article is to use literature search engines such as PubMed and sciFinder to locate scholarly journal articles pertaining saffron, its preparation, analysis, and its use in cancer treatments. saffron comes from the dried red stigmas of the Crocus sativus L. flower. Along with its use in cooking and in traditional medicine, it has numerous applications as an antitoxic, anti-oxidant, and anti-cancer agent, due to its secondary metabolites and their derivatives are safranal, crocins, crocetin and dymethyl-crocetin. this study demonstrate that crocus sativus extract (csE) and its major constituents, crocin, and crocetin, significantly inhibited the growth of certain cancer cells while not effecting normal cells. Crocus sativus L. extract should be investigated further as a viable agent in the treatment of prostate, pancreatic or other types of cancer.
Highlights
Saffron is one of the most expensive spices in the world, derived from the dry stigmata of Crocus sativus L. —a member of the Iridaceae (Iris) family
The high amount of carotenoids in saffron including crocin, crocetin and dimethyl-crocetin are responsible for some biological functions of saffron
Crocus sativus L. extract used in several studies were prepared from stigmas of Crocus sativus
Summary
Saffron is one of the most expensive spices in the world, derived from the dry stigmata of Crocus sativus L. —a member of the Iridaceae (Iris) family. Saffron is one of the most expensive spices in the world, derived from the dry stigmata of Crocus sativus L. Saffron is handharvested during the flowering season. This process is very time consuming which involves picking the stigmata by hand and carefully drying the stigmata to produce a quality product. One stigma of saffron weighs about 2 mg and each flower has three stigmata. Saffron (Crocus sativus L.) is mostly cultivated in Spain, Iran, India, Greece, China and some other European and Asian countries. The quality and chemical composition of saffron are affected by the region in which saffron is grown, the drying process, the conditions of packaging, storage of saffron and the analytical extraction methods which have been used [1, 2]
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