Szerző szerinti böngészés "Marji, Natalie"

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    Deriving Anti-Inflammatory Properties from Saffron, Crocus Sativus
    Marji, Natalie; Máthé, Endre; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
    Saffron has attracted considerable interest in the fields of botany, cosmetics, medicine, food, and a wide range of other applications. It has attracted a lot of research projects aimed at assessing its potential influence on the medical field, especially in light of its putative anti-inflammatory properties. The findings from this study support the presence of significant phytonutrient content and remarkable quantities of flavonoids and polyphenols, which offer strong support for their potential health benefits. These results lend credence to the investigation of its application to human use after careful testing and safety evaluations. My laboratory work included a number of tests meant to gauge Crocus sativus's phytonutrient content. UHPLC-ESI-MS was used to study the Gemmotherapy Extracts (GTEs), which contained components such crocetin, crocin (Crocin 1), crocin 2, and crocin 3 with retention times of 40.90, 34.79, 30-35 minutes respectively. Additionally, Crocus sativa's polyphenol content was evaluated using a spectrophotometer and a gallic acid standard, yielding an estimated 85.74 gallic acid equivalents per 100 grams of the sample. The extract was then subjected to a flavonoid analysis using a spectrophotometer and the catechin standard, yielding a result of 37.93 mg of catechin equivalents per 100 grams of the sample. These measurements were methodically compared to pertinent information discovered from the examination of the plant sage. However, it is essential to acknowledge that this domain necessitates further research. Although we can conclude that observed phytonutrient content demonstrates potential for practical use in adverse environmental conditions, further investigations on higher-level organisms, such as Drosophila Melanogaster cell lines (S2 cells) and Drosophila Melanogaster (fruit flies), are currently being pursued by my colleagues. These initiatives seek to provide further information about the qualities of saffron and its possible applications beyond the initial results.