Quercetin and kaempferol from saffron petals alleviated hydrogen peroxide‐induced oxidative damage in <scp>B16</scp> cells
The content of kaempferol-3-O-sophoroside and quercetin-3-O-sophoroside was higher in saffron petals than in other parts of saffron. The kaempferol and quercetin obtained from saffron petals could enhance the activity of antioxidant enzyme NQO1 and T-AOC in B16 cells. This indicated that saffron petals, as a potential functional food, may prevent diseases caused by oxidative stress. © 2024 Society of Chemical Industry.
Authors
- Xinjie Song (ORCID: https://orcid.org/0000-0003-4256-865X)
- S. Z. Nishanbaev (ORCID: https://orcid.org/0000-0003-1477-2960)
- Jiayun Hu
- María José Benito (ORCID: https://orcid.org/0000-0001-8432-8035)
- Yuanfeng Wu (ORCID: https://orcid.org/0000-0002-2704-632X)
- Durbek Usmanov (ORCID: https://orcid.org/0000-0002-7349-377X)
- Ligen Zou
- Yucui Gong
- Yao Zhang (ORCID: https://orcid.org/0009-0001-7298-3646)
- Le Zhang (ORCID: https://orcid.org/0009-0008-7832-3180)
Institutions
- Zhejiang University of Science and Technology (CN)
- Hangzhou Academy of Agricultural Sciences (CN)
- Yunusov Institute of the Chemistry of Plant Substances (UZ)
- Universidad de Extremadura (ES)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-17
- DOI
- https://doi.org/10.1002/jsfa.13887
- Citations
- 12
- Primary Topic
- Saffron Plant Research Studies
- Type
- article
- Field-Weighted Citation Impact
- 3.39