Saffron

Crocus sativus L. (family-Iridaceae) or Saffron is often called “Red Gold or Gold Condiment” due it's appealing flavour, aroma and its high value. This volume provides a comprehensive overview on saffron cultivation and ecology, genetics and cytogenetics, role of saffron bioactive compounds in nutrition and medicine, economic importance, health benefits, applications in pharma and food industry, safety evaluation and its limitations. Further, transcriptomics, post transcriptomics, metabolomics, computational biology, molecular markers, genome editing, microbiome and endophytic interactions, micropropagation and phytochemistry and uses of saffron as a medicinal and aromatic plant are discussed.

Saffron biology is a vital research area, and this volume offers a comprehensive, up-to-date overview. It will serve saffron farmers, the food and pharmaceutical industries, researchers, and anyone interested in saffron science.