crude source of crocetin and crocein


Quality Level


hematology: suitable
histology: suitable

Featured Industry

Diagnostic Assay Manufacturing

storage temp.

room temp

Categorías relacionadas

General description

Dried flower stigmas that may be used in a variety of histological staining procedures.


Saffron has been used to develop an HPLC analytical protocol for the identification and quantification of the major components of saffron. It has also been used to study its cytotoxic effects.


1, 5 g in poly bottle

Biochem/physiol Actions

Saffron is a crude source of the carotenoid antioxidants crocein and crocetin, as well as other carotenoids and monoterpene aldehydes. Saffron has been studied for use as an anticancer and chemopreventive agent and for its effects on antioxidant defense system pathways. A study in mice reported treatment with saffron reduced lipid peroxidation and caspase-3 activity, while increasing total brain antioxidant activity.

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves


NONH for all modes of transport

WGK Germany


Flash Point F

Not applicable

Flash Point C

Not applicable

Certificado de Análisis
F I Abdullaev et al.
Cancer detection and prevention, 28(6), 426-432 (2004-12-08)
Chemoprevention strategies are very attractive and have earned serious consideration as potential means of controlling the incidence of cancer. An important element of anticancer drug development using plants is the accumulation and analysis of pertinent experimental data and purported ethnomedical...
Magdalini A Papandreou et al.
Behavioural brain research, 219(2), 197-204 (2011-01-18)
Brain aging is characterized by cognitive decline and memory deficits that could be the result of oxidative stress and impaired cholinergic function. In this study, the effects of a daily, 7-day, intraperitoneal administration of saffron on cognitive functions were examined...
Inhibitory Effect of Saffron (Crocus sativus L.) from Diferent
L. Riveron-Negrete
Laboratory Experiments in Organic Chemistry, 5th ed. null
HPLC quantification of major active components from 11
different saffron (Crocus sativus L.) sources
Heriberto Caballero-Ortega
Food Chemistry (2007)
S Zahra Bathaie et al.
Critical reviews in food science and nutrition, 50(8), 761-786 (2010-09-11)
Saffron (Crocus sativus L.) has been an important subject of interest for research teams in the past two decades because of its various biological properties. Chemical analysis has shown the presence of more than 150 components in saffron stigmas. Here...

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