Zafferano, la spezia più preziosa, bibliografia


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Akhondzadeh et al., J Clin Pharmacol Ther 2010a 35:581-88; Psychopharmacol 2010b 207:637-43

Di Francesco L. Lo zafferano. Edizioni l’informatore agrario

Escribano J. et al., Crocin, safranal and picrocrocin from saffron (Crocus sativus L.) inhibit the growth of human cancer cells in vitro, Cancer Letters 100 (1996) 23-30

Hosseinzadeh H. et al., Antidepressant effect of Crocus sativus L. stigma extracts and their constituents, crocin and safranal, in mice, Proc 1st Int Symp Saffron Biol and Biotechnol 2004, 650: 435-445

Maggi et al., Food Chemi 2011, 128: 543-548

Menlik JP et al., Chemical and biological properties of the world’s most expensive spice: Saffron, Food Res Internat 2010, 43 (8): 1981-1989

Moshiri M. et al., Clinical applications of Saffron (Crocus sativus) and its constituents, a review, Drug Res (Stuttg), 2014 May21

Naviglio D., Faralli S., Determination of Moisture in Powder and Lyophilised Saffron (Crocus sativus L.) by Karl Fischer Method, The Open Food Science Journal, 2010, 4, 1-6

Noorbala AA et al., Journal of Ethnopharmacology 97 (2005): 281–284

Verma SK e Bordia A., Antioxidant property of Saffron in man, Indian J Med Sci 1998 52: 205

Zeng S. et al., Suppression of vascular cell adhesion molecule-1 expression by crocetin contributes to attenuation of atherosclerosis in hypercholesterolemic rabbits, Biochem Pharmacol 2005, 70(8):1192-9.