to study on properties, structure, biological application and nanoformulation of saffron

saffron is produced from the dried styles of crocus sativus l. which is unknown as a wild plant. the principal components of saffron are discussed, those responsible for its colour, odour and taste. analysis and any possible toxicity are also mentioned. there is a long history of the use of saffron in the traditional medicines of many cultures. as a result of a variety of recent scientific investigations, there is now convincing evidence for the biological activity of saffron and its constituents. crocin is a pharmacologically active component of crocus sativus. it is an unusual water-soluble carotenoid responsible for the red color of saffron. the present study provides a comprehensive and updated report of investigations on bioactivities and biological application and nanoformulation of crocin.