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Full Description
Crocus sativus L. (family-Iridaceae) or Saffron is often called "Red Gold or Gold Condiment" due it's appealing flavour, aroma and its high value. This volume provides a comprehensive overview on saffron cultivation and ecology, genetics and cytogenetics, role of saffron bioactive compounds in nutrition and medicine, economic importance, health benefits, applications in pharma and food industry, safety evaluation and its limitations. Further, transcriptomics, post transcriptomics, metabolomics, computational biology, molecular markers, genome editing, microbiome and endophytic interactions, micropropagation and phytochemistry and uses of saffron as a medicinal and aromatic plant are discussed.
Saffron biology is a vital research area, and this volume offers a comprehensive, up-to-date overview. It will serve saffron farmers, the food and pharmaceutical industries, researchers, and anyone interested in saffron science.
Contents
Preface. 1. Saffron (Crocus sativus L.): The Red Gold. 2. Cultivation and Ecology of Saffron. 3. Genetics and Cytogenetics of Saffron. 4. Saffron: Nature's Golden Elixir - The Emerging Role of Saffron Bioactives in Nutrition and Medicine. 5. Economic Importance of Saffron. 6. Beneficial Effects, Applications, Safety Evaluation and Limitations of the Medicinal Plant Crocus sativus (Saffron). 7. Saffron Transcriptomics. 8. Saffron Post-Transcriptome. 9. Metabolomic Analysis of Saffron: An Overview of the Current Status. 10. Computational Biology of Saffron: An Expensive Spice. 11. Molecular Markers of Saffron. 12. Genome Editing in Saffron. 13. Microbiome and Endophytic Interactions of Saffron. 14. Micropropagation as an Aid to Saffron Conservation. 15. Saffron: Phytochemistry and uses in Human Health and Diseases.
