期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 71, 期 49, 页码 19189-19206出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.3c04494
关键词
saffron; byproducts; phytochemical components; biological activities
This paper reviews the current state of research on the natural active components and biological activities of saffron byproducts, aiming to provide a theoretical and scientific foundation for their further utilization.
The production of saffron spice results in numerous byproducts, as only 15 g of spice can be produced from 1 kg of flowers, indicating that over 90% of the saffron flower material is eventually discarded as waste. In view of this, the paper reviews current knowledge on the natural active components in saffron byproducts and their biological activities, aiming to lay a theoretical and scientific foundation for the further utilization. Saffron byproducts contain a variety of phytochemical components, such as flavonoids, anthocyanins, carotenoids, phenolic acids, monoterpenoids, alkaloids, glycosides, and saponins. The activities of saffron byproducts and their mechanisms are also discussed in detail here.
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