Abstract
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Highlights
Saffron is considered as one of the most expensive spices worldwide
Crocins showed a powerful inhibitory effect on α-crystallin glycation which resulted in the prevention of diabetic cataracts
The second paper [5] examined whether and to what extend the bioaccessibility of crocins is affected by the presence of strong water-soluble antioxidants, ingredients of the herbs found in commercial tea blends with saffron
Summary
Because of its high price and the production constraints, saffron is often a target for various types of adulteration. The quality control of saffron typically involves only the determination and quantification of certain colourants suspected as potential adulterants. These products deserve the attention of scientists, to determine their quality and properties claimed on their labels. This Special Issue on saffron focuses on new analytical and molecular approaches that can assure saffron authenticity, determine quality issues, and highlights the latest trends in bioaccessibility and bioactivity studies.
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