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safranal

Known as: 2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde 
National Institutes of Health

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2 relations

Broader (2)

CyclohexenesTerpenes

Papers overview

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2018
2018
Safranal Inhibits HeLa Cell Viability by Perturbing the Reassembly Potential of Microtubules
Saffron, a spice from Crocus sativus, has been known for its health benefits and medicinal properties. Safranal is a component of… 
2017
2017
RETRACTED ARTICLE: The effect of safranal loaded mucoadhesive nanoemulsion on oxidative stress markers in cerebral ischemia
Abstract We, the Editors and Publishers of Artificial Cells, Nanomedicine, and Biotechnology, have retracted the following… 
2017
2017
Efficacy of safranal to cisplatin-induced nephrotoxicity.
The aim of the present study was to investigate the effects of safranal on cisplatin-induced nephrotoxicity and oxidative stress… 
2015
2015
Safranal as a safe compound to mice immune system
Objectives: The aim of the present study was to investigate immunotoxic effect of safranal (SAF), a main component of Crocus… 
2010
2010
Volatile Composition Screening of Salix spp. Nectar Honey: Benzenecarboxylic Acids, Norisoprenoids, Terpenes, and Others
Salix spp. nectar honey volatiles of Croatian origin were analyzed by headspace solid‐phase microextraction (HS‐SPME) and… 
2009
2009
Bioinformatics for saffron (Crocus sativus L.) improvement.
Saffron (Crocus sativus L.) is a sterile triploid plant and belongs to the Iridaceae (Liliales, Monocots). Its genome is of… 
2008
2008
Quality and functionality of saffron: quality control, species assortment and affinity of extract and isolated saffron compounds to NMDA and sigma-1 receptors
2007
2007
Interaction of tRNA with Safranal, Crocetin, and Dimethylcrocetin
Abstract Saffron is the red dried stigmas of Crocus sativus L. flowers and used both as a spice and as a drug in traditional… 
2007
2007
Protective Effect of Safranal against Hexachlorobutadiene-Induced Nephrotoxicity in Rat
Background: Hexachlorobutadiene (HCBD) is a potent nephrotoxin in rodents, which can cause degeneration, necrosis and… 
2006
2006
EVALUATION OF ISO METHOD IN SAFFRON QUALIFICATION
The factors which are very important in saffron are crocin (color), picrocrocin (flavor) and safranal (aroma). Higher amount of… 
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