New Applications and Mechanisms of Action of Saffron and its Important Ingredients英文电子书.pdf

This article was downloaded by: [Canadian Research Knowledge Network] On: 26 September 2010 Access details: Access Details: [subscription number 918588849] Publisher Taylor Francis Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37- 41 Mortimer Street, London W1T 3JH, UK Critical Reviews in Food Science and Nutrition Publication details, including instructions for authors and subscription information: /smpp/title~content=t713606380 New Applications and Mechanisms of Action of Saffron and its Important Ingredients a a S. Zahra Bathaie ; S. Zeinab Mousavi a Department of Clinical Biochemistry, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran Online publication date: 08 September 2010 To cite this Article Bathaie, S. Zahra and Mousavi, S. Zeinab(2010) New Applications and Mechanisms of Action of Saffron and its Important Ingredients, Critical Reviews in Food Science and Nutrition, 50: 8, 761 — 786 To link to this Article: DOI: 10.1080/10408390902773003 URL: /10.1080/10408390902773003 PLEASE SCROLL DOWN FOR ARTICLE Full terms and conditions of use: /terms-and-conditions-of-access.pdf This article may be used for research, teaching and private study purposes. Any substantial or systematic reproduction, re-distribution, re-selling, loan or sub-licensing, systematic supply or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up