Saffron
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Saffron

Science, Technology and Health

1st Edition - January 16, 2020

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  • Editors: Alireza Koocheki, Mohammad Khajeh-Hosseini
  • eBook ISBN: 9780128187401
  • Paperback ISBN: 9780128186381

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Description

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.

Key Features

  • 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

Readership

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

Table of Contents

  • 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

Product details

  • No. of pages: 580
  • Language: English
  • Copyright: © Woodhead Publishing 2020
  • Published: January 16, 2020
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9780128187401
  • Paperback ISBN: 9780128186381

About the Editors

Alireza Koocheki

Department of Agrotechnology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran Dr. Alireza Koocheki is professor at Ferdowsi University of Mashhad in Mashhad, Iran. Dr. Koocheki earned a BSc in crop production from the University of Jundi-Shapur, Ahwaz, Iran, and an MSc and PhD in crop production from the University of Wales in the United Kingdom

Affiliations and Expertise

Department of Agrotechnology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

Mohammad Khajeh-Hosseini

Department of Agrotechnology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran Mohammad Khajeh-Hosseini is an associate professor and is currently the Head of the department of Crop Science at Ferdowsi University of Mashhad in Iran. He completed his BSc in Agronomy and Crop Breeding and MSc in Agronomy at the Faculty of Agriculture, Ferdowsi University of Mashhad, Iran and his PhD in Seed Science & Technology under supervision of Dr Alison Powell at the University of Aberdeen. His research interests include seed vigor, seed dormancy of medicinal plants, and crop transplanting

Affiliations and Expertise

Department of Agrotechnology, Faculty of Agriculture, Ferdowsi University of Mashhad, Iran

Ratings and Reviews

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  • امید s. Sun Jun 21 2020

    زعفرانیک

    The best saffron is found in the regions of Iran.very good