Saffron Crocus (Crocus sativus L.) as a Source of Kaempferol
Flavonols have been identified in a wide range of fruits and vegetables, and a flavonol-rich diet has been linked with a relatively low occurrence of degenerative diseases like rheumatoid arthritis, Alzheimer’s disease, and various forms of cancer. This knowledge has resulted in the development of various food supplements and nutraceutical products, and given rise to a very profitable branch of industry. Notably quercetin preparations have become popular, mainly because of the wide availability and modest cost of this flavonol. Kaempferol has better pharmacokinetic properties, but is roughly 1000 times more expensive than the popular food supplement quercetin. Kaempferol and its glycosides are gaining increasing interest as for their antioxidant activity as a food supplement, in functional foods, beverages drinks, in pharmaceutical preparations and cosmetic formulations. Recently, it was demonstrated that kaempferol can be extracted in good quantities from the petals of the saffron crocus (Crocus sativa L.). Thus, rather than a waste product of the saffron spice production, the petals can be a readily exploitable good source of kaempferol for many applications, ranging from nutraceutical food supplements to cosmetic anti-ageing creams.
Citation:Zeka, K. and Arroo, R.R.J. (2016) Saffron Crocus (Crocus sativus L.) as a Source of Kaempferol. In: Kaempferol: Biosynthesis, Food Sources and Therapeutic Uses (Garde-Cerdán T & Gonzalo-Diago A, eds.), Nova Science Publishers Inc. pp. 197 – 215
- Leicester School of Pharmacy