Saffron: Bridging Traditional and Modern Applications in Nutrition and Medicine (Medicinal and Aromatic Plants (CABI Concise))

The spice saffron, made from the dried stigmas of Crocus sativus L. has occupied a unique place in history, culture, medicine and science for thousands of years. Saffron has always been a symbol of luxury, spirituality and healing. Its use is particularly deeply rooted in the Middle East, and Iran is by far the largest producer. It is the world's most valuable spice, and is prized for its colour, flavour and aroma in cooking.This book presents a comprehensive account of saffron highlighting its historical, botanical, chemical and industrial aspects. It includes advances in sustainable cultivation and harvesting; use in food, cosmetics and pharmaceuticals; and its market and trade.

Dr Hassan Rezadoost, based at Shahid Beheshti University, Iran, is an expert in natural products, metabolomics, and preparative chromatography, with over 1,550 citations. He has pioneered a purification method for crocin-I from saffron using multicolumn countercurrent solvent gradient purification (MCSGP), significantly improving yield, productivity, and cost-efficiency. His work has applications in pharmaceutical and neurological research.

Dr Hassan Esmaeili of Shahid Beheshti University, Tehran, Iran, focuses on medicinal plants, essential oils, and secondary metabolites. His research explores the phytochemical properties and genetic diversity of plants. A notable contribution includes studying the genetic diversity of Nigella sativa using EST-SSR markers and agro-morphological traits.

Hartwig Schulz (PhD) studied chemistry in Bonn and Kiel (Germany). After completing his studies, he carried out several years research in the field of human nutrition (vitamin E, phytosterins, plant lipids) at the university of Kiel, Germany. Then, as head of an analytical department he worked 10 years for one of the worldwide largest perfume and flavor manufacturers (Symrise). From 1996 to 2019, he was the director and professor of a research institute under the responsibility of the Federal Ministry of Agriculture in Germany. Hartwig Schulz is author of 259 scientific articles and book chapters and as the president of the German Society for Quality Research (DGQ) he was also engaged 8 years in food research on a national and international level. Since his retirement, he is working as a consultant, especially in the field of medicinal and aromatic plants and is also supporting various development aid projects on a voluntary basis.