Saffron

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.

• Summarizes the scientific, technical and health aspects of saffron
• Explores the use of saffron in the conventional food industry in the development of new products
• Uncovers the unique agronomical, ecological, social and physiological characteristics of saffron

Nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development, and pharmacology

Section One: Cultural and Social Aspects of Saffron
1. Saffron and Folklore 
2. Saffron and Religions
3. Saffron in the Ancient History of Iran

Section Two: Saffron Production
4. Evolution, Botanical and Agricultural Characteristics of Saffron (Crocus sativus L.) and Related Species
5. Soil Conditions for Sustainable Saffron Production
6. Water Requirement of Saffron
7. Saffron Seeds- The Corm
8. Advances in Modeling Saffron Growth and Development at Different Scales
9. Saffron Crop Protection
10.  Ecophysiology of Saffron
11. Emerging Innovation in Saffron

Section Three: Genetics and Biotechnology of Saffron
12. Molecular Biology and Genetics of Crocus sativus L.
13. Tissue and Cell Culture of Saffron
14.  Secondary Metabolites in Saffron

Section Four: Saffron Processing
15. Dehydration of Saffron Stigmas
16. Assessment and Monitoring of Saffron Microbiological Criteria
17. Saffron Adulteration

Section Five: Economy and Trade of Saffron
18. Saffron Cultivation: An Economic Analysis
19.  Saffron Marketing: Challenges and Opportunities
20. Environmental-Economic Analysis of Saffron Production with the Emphasis of Energy, Environmental Impacts and Ecosystem Functions

Section Six: Saffron and Health
21.  History of Saffron in Medicine
22. Phytochemistry of Saffron
23.  Saffron in Traditional Medicine
24. The Effectiveness of Saffron (Crocus sativus L.) on Memory Function, Learning Ability and Epilepsy
25.  Antidepressant and Antianxiety Properties of Saffron
26.  Saffron (Crocus sativus L.) and its Constituents; their Anti-Inflammatory and Immunomodulatory Effects
27. Cardiovascular Effects of Saffron and its Active Constituents
28. Saffron (Crocus sativus L.) and its Main Constituents, their Effect on Respiratory System
29. Saffron in Metabolic Disorders
30. Available Saffron Formulations and Patents