Saffron: Science, Technology and Health summarizes the scientific, technical and health aspects of this crop. Saffron possesses unique agronomical, ecological, social and physiological characteristics. And, there are various chemical components present in saffron, including carbohydrates, minerals, vitamins, color pigment, aromatic and flavoring agents. Saffron has a long history of use in traditional medicine, and in recent years, the application of saffron in the medical industry as a cancer curing and antidepressant agent has brought more attention. There is also a growing trend of saffron use in the conventional food industry, including saffron desserts, cream, butter, beverages, powders, cake mixes and soups.
Intended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development and pharmacology.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of contributors - p. xv 6. Preface - p. xix 7. Acknowledgments - p. xxi 8. Section I: Cultural and historical aspects of saffron - p. xxii 9. Chapter 1. Saffron and folklore - p. 3 10. Chapter 2. Saffron and religion - p. 15 11. Chapter 3. Saffron in the ancient history of Iran - p. 23 12. Section II: Safron production - p. 32 13. Chapter 4. Evolution and botany of saffron (Crocus sativus L.) and allied species - p. 37 14. Chapter 5. Soil conditions for sustainable saffron production - p. 59 15. Chapter 6. Saffron water requirements - p. 67 16. Chapter 7. Saffron “seed”, the corm - p. 93 17. Chapter 8. Ecophysiology of saffron - p. 119 18. Chapter 9. Advances in modeling saffron growth and development at different scales - p. 139 19. Chapter 10. Saffron crop protection - p. 169 20. Chapter 11. Mechanization of saffron production - p. 187 21. Chapter 12. Emerging innovation in saffron production - p. 205 22. Section III: Genetics and biotechnology of saffron - p. 213 23. Chapter 13. Utilizing O-mics technologies for saffron valorization - p. 219 24. Chapter 14. Tissue and cell culture of saffron - p. 229 25. Chapter 15. Molecular biology of Crocus sativus - p. 247 26. Section IV: Saffron processing - p. 256 27. Chapter 16. Bioactive ingredients of saffron: extraction, analysis, applications - p. 261 28. Chapter 17. Dehydration of saffron stigmas - p. 291 29. Chapter 18. Saffron packaging - p. 301 30. Chapter 19. Assessment and monitoring of saffron microbiological criteria - p. 307 31. Chapter 20. Saffron adulteration - p. 321 32. Section V: Economy and trade of saffron - p. 332 33. Chapter 21. Economic analysis of saffron production - p. 337 34. Chapter 22. Saffron marketing: challenges and opportunities - p. 357 35. Chapter 23. Environmental economic analysis of saffron production - p. 367 36. Section VI: Saffron and Health - p. 387 37. Chapter 24. Saffron in Persian traditional medicine - p. 393 38. Chapter 25. Antiinflammatory and immunomodulatory effects of saffron and its derivatives - p. 405 39. Chapter 26. Effectiveness of saffron on memory function, learning ability, and epilepsy - p. 423 40. Chapter 27. Antidepressant and antianxiety properties of saffron - p. 431 41. Chapter 28. Application of saffron as a neuroprotective agent - p. 445 42. Chapter 29. Cardiovascular effects of saffron and its active constituents - p. 451 43. Chapter 30. Saffron, its main derivatives, and their effects on the respiratory system - p. 461 44. Chapter 31. Saffron’s role in metabolic disorders - p. 471 45. Chapter 32. Anticancer properties of saffron - p. 485 46. Chapter 33. Available saffron formulations and product patents - p. 493 47. Chapter 34. Safety and toxicity of saffron - p. 517 48. Index - p. 531
Saffron: Science, Technology and Health summarizes the scientific, technical and health aspects of this crop. Saffron possesses unique agronomical, ecological, social and physiological characteristics. And, there are various chemical components present in saffron, including carbohydrates, minerals, vitamins, color pigment, aromatic and flavoring agents. Saffron has a long history of use in traditional medicine, and in recent years, the application of saffron in the medical industry as a cancer curing and antidepressant agent has brought more attention. There is also a growing trend of saffron use in the conventional food industry, including saffron desserts, cream, butter, beverages, powders, cake mixes and soups.
Intended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development and pharmacology.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of contributors - p. xv 6. Preface - p. xix 7. Acknowledgments - p. xxi 8. Section I: Cultural and historical aspects of saffron - p. xxii 9. Chapter 1. Saffron and folklore - p. 3 10. Chapter 2. Saffron and religion - p. 15 11. Chapter 3. Saffron in the ancient history of Iran - p. 23 12. Section II: Safron production - p. 32 13. Chapter 4. Evolution and botany of saffron (Crocus sativus L.) and allied species - p. 37 14. Chapter 5. Soil conditions for sustainable saffron production - p. 59 15. Chapter 6. Saffron water requirements - p. 67 16. Chapter 7. Saffron “seed”, the corm - p. 93 17. Chapter 8. Ecophysiology of saffron - p. 119 18. Chapter 9. Advances in modeling saffron growth and development at different scales - p. 139 19. Chapter 10. Saffron crop protection - p. 169 20. Chapter 11. Mechanization of saffron production - p. 187 21. Chapter 12. Emerging innovation in saffron production - p. 205 22. Section III: Genetics and biotechnology of saffron - p. 213 23. Chapter 13. Utilizing O-mics technologies for saffron valorization - p. 219 24. Chapter 14. Tissue and cell culture of saffron - p. 229 25. Chapter 15. Molecular biology of Crocus sativus - p. 247 26. Section IV: Saffron processing - p. 256 27. Chapter 16. Bioactive ingredients of saffron: extraction, analysis, applications - p. 261 28. Chapter 17. Dehydration of saffron stigmas - p. 291 29. Chapter 18. Saffron packaging - p. 301 30. Chapter 19. Assessment and monitoring of saffron microbiological criteria - p. 307 31. Chapter 20. Saffron adulteration - p. 321 32. Section V: Economy and trade of saffron - p. 332 33. Chapter 21. Economic analysis of saffron production - p. 337 34. Chapter 22. Saffron marketing: challenges and opportunities - p. 357 35. Chapter 23. Environmental economic analysis of saffron production - p. 367 36. Section VI: Saffron and Health - p. 387 37. Chapter 24. Saffron in Persian traditional medicine - p. 393 38. Chapter 25. Antiinflammatory and immunomodulatory effects of saffron and its derivatives - p. 405 39. Chapter 26. Effectiveness of saffron on memory function, learning ability, and epilepsy - p. 423 40. Chapter 27. Antidepressant and antianxiety properties of saffron - p. 431 41. Chapter 28. Application of saffron as a neuroprotective agent - p. 445 42. Chapter 29. Cardiovascular effects of saffron and its active constituents - p. 451 43. Chapter 30. Saffron, its main derivatives, and their effects on the respiratory system - p. 461 44. Chapter 31. Saffron’s role in metabolic disorders - p. 471 45. Chapter 32. Anticancer properties of saffron - p. 485 46. Chapter 33. Available saffron formulations and product patents - p. 493 47. Chapter 34. Safety and toxicity of saffron - p. 517 48. Index - p. 531
