Rahaiee Somayeh, Moini Sohrab, Hashemi Maryam, Shojaosadati Seyed Abbas
Department of Food science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.
Department of Microbial Biotechnology and Biosafety, Agricultural Biotechnology Research Institute of Iran (ABRII), Karaj, Iran.
J Food Sci Technol. 2015 Apr;52(4):1881-8. doi: 10.1007/s13197-013-1238-x. Epub 2014 Mar 11.
Saffron (Crocus sativus L. stigma), the most valuable medicinal food product, belongs to the Iridaceae family which has been widely used as a coloring and flavoring agent. These properties are basically related to its crocins, picrocrocin and safranal contents which have all demonstrated health promoting properties. The present review article highlights the phytochemical constituents (phenolic and flavonoid compounds, degraded carotenoid compounds crocins and crocetin) that are important in antioxidant activity of saffron extracts. However, the synergistic effect of all the bioactive components presence in saffron gave a significant antioxidant activity similar to vegetables rich in carotenoids. Our study provides an updated overview focused on the antioxidant activity of saffron related to its bioactive compounds to design the different functional products in food, medicine and cosmetic industries.
藏红花（番红花属植物的柱头）是最具价值的药用食品，属于鸢尾科，已被广泛用作着色剂和调味剂。这些特性主要与其藏红花素、藏红花苦素和藏红花醛含量有关，它们均已证明具有促进健康的特性。本综述文章重点介绍了藏红花提取物抗氧化活性中重要的植物化学成分（酚类和黄酮类化合物、降解类胡萝卜素化合物藏红花素和藏红花酸）。然而，藏红花中所有生物活性成分的协同作用产生了与富含类胡萝卜素的蔬菜相似的显著抗氧化活性。我们的研究提供了一个最新的概述，重点关注藏红花与其生物活性化合物相关的抗氧化活性，以设计食品、医药和化妆品行业中的不同功能性产品。
