Borrelli, Francesca; Colalto, Cristiano; Delfino, Domenico V.; Iriti, Marcello; Izzo, Angelo A. (April 2018). "Herbal Dietary Supplements for Erectile Dysfunction: A Systematic Review and Meta-Analysis". Drugs. 78 (6): 643–673. doi: 10.1007/s40265-018-0897-3. PMID 29633089. S2CID 4759438. Pourmasoumi, Makan; Hadi, Amir; Najafgholizadeh, Ameneh; Kafeshani, Marzieh; Sahebkar, Amirhossein (1 January 2019). "Clinical evidence on the effects of saffron ( Crocus sativus L.) on cardiovascular risk factors: A systematic review meta-analysis". Pharmacological Research. 139: 348–359. doi: 10.1016/j.phrs.2018.11.038. PMID 30502528. S2CID 54482370. Grilli Caiola, M. (2003), "Saffron Reproductive Biology", Acta Horticulturae, ISHS, 650 (650): 25–37, doi: 10.17660/ActaHortic.2004.650.1, S2CID 89990377 I am not a perfume expert and share here only my opinion on fragrances that I own myself and thus have tested over time. If you do not come clear Schatzis to be called read another review

For any content that you submit, you grant Space NK a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. In recent years, saffron adulterated with the colouring extract of gardenia fruits has been detected in the European market. This form of fraud is difficult to detect due to the presence of flavonoids and crocines in the gardenia-extracts similar to those naturally occurring in saffron. Detection methods have been developed by using HPLC and mass spectrometry to determine the presence of geniposide, a compound present in the fruits of gardenia, but not in saffron. [51] Types [ edit ] Saffron ( / ˈ s æ f r ə n, - r ɒ n/) [1] is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, [2] it is believed that saffron originated in Iran. [3] However, Greece [2] and Mesopotamia [3] have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.Ferrence, S. C.; Bendersky, G. (2004), "Therapy with Saffron and the Goddess at Thera", Perspectives in Biology and Medicine, vol.47, no.2, pp.199–226, doi: 10.1353/pbm.2004.0026, PMID 15259204, S2CID 32711986 Asbaghi, Asya (1988). Persische Lehnwörter im Arabischen. Wiesbaden: O. Harrasowitz. ISBN 978-3447027571. OCLC 19588893.

Despite attempts at quality control and standardisation, an extensive history of saffron adulteration, particularly among the cheapest grades, continues into modern times. Adulteration was first documented in Europe's Middle Ages, when those found selling adulterated saffron were executed under the Safranschou code. [46] Typical methods include mixing in extraneous substances like beetroot, pomegranate fibres, red-dyed silk fibres, or the saffron crocus's tasteless and odourless yellow stamens. Other methods included dousing saffron fibres with viscid substances like honey or vegetable oil to increase their weight. Powdered saffron is more prone to adulteration, with turmeric, paprika, and other powders used as diluting fillers. Adulteration can also consist of selling mislabelled mixes of different saffron grades. Thus, high-grade Kashmiri saffron is often sold and mixed with cheaper Iranian imports; these mixes are then marketed as pure Kashmiri saffron, a development that has cost Kashmiri growers much of their income. [47] [48] [49] [50] Safflower is a common substitute sometimes sold as saffron. The spice is reportedly counterfeited with horse hair, corn silk, or shredded paper. Tartrazine or sunset yellow have been used to colour counterfeit powdered saffron. [7] In late Ptolemaic Egypt, Cleopatra used saffron in her baths so that lovemaking would be more pleasurable. [96] Egyptian healers used saffron as a treatment for all varieties of gastrointestinal ailments. [97] Saffron was also used as a fabric dye in such Levantine cities as Sidon and Tyre in Lebanon. [98] Aulus Cornelius Celsus prescribes saffron in medicines for wounds, cough, colic, and scabies, and in the mithridatium. [99] Western Europe [ edit ] Preserved "Safran", Staatliches Museum für Naturkunde, Karlsruhe, Germany Monks, Keiron (3 September 2015). "Iran's homegrown treasure: the spice that costs more than gold". CNN . Retrieved 22 January 2016.Hanelt, P., ed. (2001), Mansfeld's Encyclopedia of Agricultural and Horticultural Crops (1sted.), Springer, ISBN 978-3-540-41017-1 Conditum Paradoxum – Würzwein"[Conditum Paradoxum – Spiced Wine] (in German). Translated by Maier, R. 1991 . Retrieved 3 February 2012. Fletcher, N. (2005), Charlemagne's Tablecloth: A Piquant History of Feasting (1sted.), Saint Martin's Press, ISBN 978-0-312-34068-1 Granleese, Bob (16 November 2013). "Interview: Meet the saffron producer: 'It seemed ridiculous that the UK didn't grow it' ". The Guardian.

Another is the "Mongra" or "Lacha" saffron of Kashmir ( Crocus sativus 'Cashmirianus'), which is among the most difficult for consumers to obtain. [55] Repeated droughts, blights, and crop failures in Kashmir combined with an Indian export ban, contribute to its prohibitive overseas prices. Kashmiri saffron is recognizable by its dark maroon-purple hue, making it among the world's darkest. [56] In 2020, Kashmir Valley saffron was certified with a geographical indication from the Government of India. [57] World production [ edit ] Saffron market in Mashad, Iran Sharaf-Eldin M, Elkholy S, Fernández JA, Junge H, Cheetham R, Guardiola J, Weathers P (August 2008), "Bacillus subtilis FZB24 affects flower quantity and quality of saffron (Crocus sativus)", Planta Medica, 74 (10): 1316–20, doi: 10.1055/s-2008-1081293, PMC 3947403, PMID 18622904 Rashid, Afshan (22 September 2018). "From 35kgs earlier to 1kg yield now, 'successful' Saffron Mission paves way for apples in Pampore". Free Press Kashmir . Retrieved 1 January 2019. McGee, H. (2004), On Food and Cooking: The Science and Lore of the Kitchen, Scribner, ISBN 978-0-684-80001-1 a b Honan, W. H. (2 March 2004). "Researchers Rewrite First Chapter for the History of Medicine". The New York Times . Retrieved 13 September 2011.Dharmananda, S. (2005), "Saffron: An Anti-Depressant Herb", Institute for Traditional Medicine, archived from the original on 26 September 2006 , retrieved 10 January 2006 Vlahova, Veselka (2022). "SAFFRON (CROCUS SATIVUS) AS AN ALTERNATIVE CROP IN SUSTAINABLE AGRICULTURAL SYSTEMS. A REVIEW" (PDF). Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development. 22 (2): 778 . Retrieved 22 September 2022. It breaks my heart but as with the other Byredo fragrances, the durability and sillage is unfortunately just bad. A working day he does not survive and is after a very short time unfortunately only skin perceptible. In short, as he is also perceptible on the skin.

Deo, B. (2003), "Growing Saffron—The World's Most Expensive Spice" (PDF), Crop and Food Research, New Zealand Institute for Crop and Food Research, no.20, archived from the original (PDF) on 27 December 2005 , retrieved 10 January 2006

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Saffron contains some 28 volatile and aroma-yielding compounds, dominated by ketones and aldehydes. [36] Its main aroma-active compounds are safranal – the main compound responsible for saffron aroma – 4-ketoisophorone, and dihydrooxophorone. [35] [36] Saffron also contains nonvolatile phytochemicals, [37] including the carotenoids zeaxanthin, lycopene, various α- and β- carotenes, as well as crocetin and its glycoside crocein, which are the most biologically active components. [35] [38] Because crocetin is smaller and more water-soluble than the other carotenoids, it is more rapidly absorbed. [38] a b c d Gresta, F.; Lombardo, G. M.; Siracusa, L.; Ruberto, G. (2008). "Saffron, an alternative crop for sustainable agricultural systems. A review". Agronomy for Sustainable Development. 28 (1): 95–112. doi: 10.1051/agro:2007030. S2CID 44054590. Dalby, A. (2002), Dangerous Tastes: The Story of Spices (1sted.), University of California Press, ISBN 978-0-520-23674-5 Celsus, Aulus Cornelius (1989), De Medicina, Loeb Classical Library, vol.L292, translated by Spencer, W. G., Harvard University Press, ISBN 978-0-674-99322-8 , retrieved 15 September 2011