推荐产品
product name
Saffron, crude source of crocetin and crocein
品質等級
應用
diagnostic assay manufacturing
hematology
histology
儲存溫度
room temp
一般說明
Dried flower stigmas that may be used in a variety of histological staining procedures.
應用
Saffron has been used to develop an HPLC analytical protocol for the identification and quantification of the major components of saffron. It has also been used to study its cytotoxic effects.
生化／生理作用
Saffron is a crude source of the carotenoid antioxidants crocein and crocetin, as well as other carotenoids and monoterpene aldehydes. Saffron has been studied for use as an anticancer and chemopreventive agent and for its effects on antioxidant defense system pathways. A study in mice reported treatment with saffron reduced lipid peroxidation and caspase-3 activity, while increasing total brain antioxidant activity.
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
Eyeshields, Gloves, type N95 (US)
其他客户在看
Biomedical properties of saffron and its potential use in cancer therapy and chemoprevention trials.
F I Abdullaev et al.
Cancer detection and prevention, 28(6), 426-432 (2004-12-08)
Chemoprevention strategies are very attractive and have earned serious consideration as potential means of controlling the incidence of cancer. An important element of anticancer drug development using plants is the accumulation and analysis of pertinent experimental data and purported ethnomedical
Magdalini A Papandreou et al.
Behavioural brain research, 219(2), 197-204 (2011-01-18)
Brain aging is characterized by cognitive decline and memory deficits that could be the result of oxidative stress and impaired cholinergic function. In this study, the effects of a daily, 7-day, intraperitoneal administration of saffron on cognitive functions were examined
Inhibitory Effect of Saffron (Crocus sativus L.) from Diferent
Countries
Countries
L. Riveron-Negrete
Laboratory Experiments in Organic Chemistry, 5th ed. null
HPLC quantification of major active components from 11
different saffron (Crocus sativus L.) sources
different saffron (Crocus sativus L.) sources
Heriberto Caballero-Ortega
Food Chemistry (2007)
S Zahra Bathaie et al.
Critical reviews in food science and nutrition, 50(8), 761-786 (2010-09-11)
Saffron (Crocus sativus L.) has been an important subject of interest for research teams in the past two decades because of its various biological properties. Chemical analysis has shown the presence of more than 150 components in saffron stigmas. Here
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
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