Search results for "Crocin"

Crocus sativus L. Ecotypes from Mediterranean Countries: Phenological, Morpho-Productive, Qualitative and Genetic Traits

2021

The characterization of C. sativus ecotypes is of great interest for preserving them from a possible genetic erosion due to the decrease of European cultivation surface. In this study, we evaluated four ecotypes from Italy (Sardinia and Abruzzo), Spain (Castilla-La Mancha), and Greece (Kozani) in order to detect the existence of variability and promote the biodiversity of this crop. Thirty-one traits related to saffron flowering, flower morphology, production of spice and daughter corms, vegetative development (leaf and corm traits), and spice quality, were evaluated. In addition, a genetic analysis through three PCR-based approaches, SSRs, RAPD, and SRAP was assessed. Results highlighted a…

Neuroprotective and Anti-Inflammatory Effects of a Hydrophilic Saffron Extract in a Model of Glaucoma

2019

Glaucoma is a neurodegenerative disease characterized by the loss of retinal ganglion cells (RGCs). An increase in the intraocular pressure is the principal risk factor for such loss, but controlling this pressure does not always prevent glaucomatous damage. Activation of immune cells resident in the retina (microglia) may contribute to RGC death. Thus, a substance with anti-inflammatory activity may protect against RGC degeneration. This study investigated the neuroprotective and anti-inflammatory effects of a hydrophilic saffron extract standardized to 3% crocin content in a mouse model of unilateral, laser-induced ocular hypertension (OHT). Treatment with saffron extract decreased microg…

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

2018

The impact of added saffron on the characteristics of yoghurt was evaluated during storage. The fat content was lower in the saffron yoghurt. All colour variables were significantly affected by saffron and storage. From the 15th day of storage, bacterial numbers in the saffron yoghurt were higher than those of the control yoghurt. Sensory analysis data suggested that colour, odour and texture impacted consistently on the overall acceptability of the saffron yoghurt. Saffron addition significantly increased polyphenol content and antioxidant activity, providing evidence that the enrichment of natural yoghurt with saffron yields an innovative fermented product useful for supplementing antioxi…

Analysis of total antioxidant capacity and total phenolic content during ripeting of Sicilian red grapes

2010

Methods used to evaluate the peroxyl (ROO·) radical scavenging capacities of four common antioxidants

2012

Different methods that are used to measure peroxyl radical (ROO) scavenging capacity were used in model systems containing four common antioxidant compounds: ascorbic acid, cysteine, gallic acid and Trolox, a water-soluble vitamin E analogue. Five tests were performed, with differences in the method of peroxyl radical generation (lipoxygenase, azo-compound thermal degradation and spontaneous oxidation from a natural source of fatty acids) and in the addition of probes such as linoleic acid, crocin, fluorescein and electron paramagnetic resonance (EPR) by spin-trapping with a-phenyl-N-tert-butylnitrone. Significant differences were found in antioxidant reactivity, evaluated by dose–effect se…

An Update Review of Saffron and its Active Constituents

1996

This paper reviews the literature on recent research on the chemical composition and pharmacological activities of saffron (Crocus sativus) and its active constituents, mainly as antitumoral, hypolipidemic and tissue oxygenation enhancement agents.

The antioxidant capacity of red wine in relationship with its polyphenolic constituents

2008

The aim of this study is evaluate either the antioxidant or pro-oxidant behaviour of some typical polyphenolic compounds of red wine, to investigate the influence of two different pH levels on the antioxidant properties and to clarify their activity–structure relationship. The antioxidant activity of compounds in hydrophilic solutions at pH 3.5 and pH 7.4 were measured by a competition kinetic test, based on the crocin bleaching. The position and the number of substitution groups influence the magnitude of the antioxidant activity of the polyphenolic compounds, but their antioxidant properties are also strongly influenced by the pH conditions. Increasing the pH, a considerable increase in a…

Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report

2012

<p>Several studies report that the plasma antioxidant capacity (PAC) increases after a single ingestion of red wine. However, data on the different behaviour of PAC after food intake in subjects of the same sex are still lacking. On the basis of these observations some investigations were undertaken in order to evaluate the effects of red wine intake on PAC in a homogeneous groups of healthy female volunteers (n=18). Additionally, the possible correlation between increase of PAC values and increase in uric acid levels was also assessed. PAC and uric acid concentrations were determined before wine intake and 50, 120 and 240 minutes thereafter. The results obtained following these studi…

The influence of two different pH levels on the antioxidant properties of flavonols, flavan-3-ols, phenolic acids and aldehyde compounds analysed in …

2011

Abstract The aim of this study is evaluate either the antioxidant or pro-oxidant behaviour of some typical polyphenolic compounds of red wine, to investigate the influence of two different pH levels on the antioxidant properties and to clarify their activity–structure relationship. The antioxidant activity of compounds in hydrophilic solutions at pH 3.5 and pH 7.4 were measured by a competition kinetic test, based on the crocin bleaching. The position and the number of substitution groups influence the magnitude of the antioxidant activity of the polyphenolic compounds, but their antioxidant properties are also strongly influenced by the pH conditions. Increasing the pH, a considerable incr…

Flavanones in Citrus fruit: structure-antioxidant activity relationships

2005

Epidemiological surveys have shown an inverse relationship between the intake of fruit and the incidence of coronary heart disease and some type of cancer. Data found in the literature regarding the flavonoids in general while this study focuses on flavanones, a subclass of flavonoids which occurs in Citrus fruit. The aim of this work is to elucidate the antioxidant or pro-oxidant behaviours of some common flavanones and to determine their activity–structure relationships as antioxidant using the crocin bleaching inhibition assay. The compounds studied were regarding both the aglycon form and the glycoside form. Data evidence that the substitution of the 7th OH group of the flavanones by a …