Liposomal Saffron: A Promising Natural Therapeutic and Immune‑Boosting Agent

Raziyeh Jamalifard, Seyedeh Narges Jamali, Sepideh Khorasani, Iman Katouzian, MilintNeleptchenko Wintrasiri, M.R. Mozafari

Abstract


Saffron is the commercial name of the dried stigmas of Crocus sativus flower, commonly known as the “saffron crocus.” The colorful crimson stigma and styles (called threads) are collected and dried for use, generally as an aromatic seasoning and coloring agent in food. The main ingredients of saffron include crocin, safranal, picrocrocin, and crocetin which are primarily recognized for their antioxidant and therapeutic properties.
Saffron is the commercial name of the dried stigmas of Crocus
sativus flower, commonly known as the “saffron crocus.”
The colorful crimson stigma and styles (called threads)
are collected and dried for use, generally as an aromatic
seasoning and coloring agent in food. The main ingredients
of saffron include crocin, safranal, picrocrocin, and crocetin
which are primarily recognized for their antioxidant and
therapeutic properties.

Keywords


Immune‑Boosting; Liposom; Saffron

Full Text:

PDF

References


Hadavi R, Jafari SM, Katouzian I. Nanoliposomal encapsulation

of saffron bioactive compounds; characterization and

optimization. Int J Biol Macromol2020;164:4046‑53.

Vanaei S, Parizi MS, Abdolhosseini S, Katouzian I.

Spectroscopic, molecular docking and molecular dynamic

simulation studies on the complexes of β‑lactoglobulin, safranal

and oleuropein. Int J Biol Macromol2020;165:2326‑37.

Kafi M, Kamili AN, Husaini AM, Ozturk M, Altay V. An

expensive spice saffron (Crocus sativus L.): A case study

from Kashmir, Iran, and Turkey. In: Global Perspectives on

Underutilized Crops. Springer; Cham; 2018. p. 109‑49.

José Bagur M, Alonso Salinas GL, Jiménez‑Monreal AM,

Chaouqi S, Llorens S, Martínez‑Tomé M, et al. Saffron: An old

medicinal plant and a potential novel functional food.Molecules

;23:30.

Kordzadeh A, Saadatabadi AR, Hadi A. Investigation on

penetration of saffron components through lipid bilayer bound to

spike protein of SARS‑CoV‑2 using steered molecular dynamics

simulation. Heliyon 2020;6:e05681.

Chen D, Xing B, Yi H, Li Y, Zheng B, Wang Y, et al. Effects

of different drying methods on appearance, microstructure,

bioactive compounds and aroma compounds of saffron (Crocus sativus L.). LWT 2020;120:108913.

Akhavan S, Assadpour E, Katouzian I, Jafari SM. Lipid nano

scale cargos for the protection and delivery of food bioactive

ingredients and nutraceuticals. Trends in Food Science &

Technology, 2018;74:132-46.

Katouzian I, Jafari SM. Nano‑encapsulation as a promising

approach for targeted delivery and controlled release of vitamins.

Trends in Food Science and Technology 2016;53:34‑48.

Mozafari MR, Torkaman S, Karamouzian FM, Rasti B, Baral B.

Antimicrobial applications of nanoliposome encapsulated

silver nanoparticles: A potential strategy to overcome bacterial

resistance. Current Nanosc 2021;17:26‑40.

Zarrabi A, AlipoorAmro Abadi M, Khorasani S,

Mohammadabadi M, Jamshidi A, Torkaman S, et al.

Nanoliposomes and tocosomes as multifunctional nanocarriers

for the encapsulation of nutraceutical and dietary molecules.

Molecules 2020;25:638.

Louca P, Murray B, Klaser K, Graham MS, Mazidi M,

Leeming ER, et al. Modest effects of dietary supplements

during the COVID‑19 pandemic: Insights from 445 850 users

of the COVID‑19 symptom study app.BMJNutr Prev Health

;4:149‑57.

Ogundijo DA, Tas AA, Onarinde BA. Exploring the impact of

Covid‑19 pandemic on eating and purchasing behaviours of

people living in England. Nutrients 2021;13:1499.

Hosseini F, Bahramimeimandi B, Raoufi E, Mozafari MR.

Prevention of SARS‑CoV‑2 infection: A liposomal functional

food approach.Int J Prev Med2021;12:26.

Jahadi M, Khosravi‑Darani K, Ehsani MR, Mozafari MR,

Saboury AA, Pourhosseini PS. The encapsulation of flavourzyme

in nanoliposome by heating method. J Food Sci Technol

;52:2063‑72.

Rasti B, Jinap S, Mozafari MR, Abd‑Manap MY. Optimization

on preparation condition of polyunsaturated fatty acids

nanoliposome prepared by Mozafari method.J Liposome Res

;24:99‑105.