saffron crocus extract

1.Quick details:

Botanic Name:Carthamus tinctorius.

Latin Name: Crocus Sativus L.

Plant Part:Flower (Dried, 100% Natural).

Type of Extraction:Water/ Grain Alcohol.

Country of Origin:P.R. China.

Active Ingredient:Crocin and Safranal.

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2.Main Fuction:  

• Saffron's folkloric uses as an herbal medicine are legendary and legion. It was used for its carminative(suppressing cramps and flatulence) and emmenagogic
  (enhancing pelvic blood flow) properties.Medieval Europeans used it to treat respiratory disorders,coughs and colds,scarlet fever, smallpox, cancer, hypoxia, and asthma. Other targets were: blood disorders,insomnia, paralysis, heart diseases, stomach upsets, gout, chronic uterine haemorrhage, dysmorrhea, amenorrhea, infant colic, and eye disorders.For the ancient Persians and Egyptians saffron was an aphrodisiac, a general-use antidote against poisoning, a digestive stimulant, and a tonic for dysentery and measles.
• Less hunger,100% reduction in the desire to snack,50%fewer instances of eating between meals,moderate weight loss.
• Better mood,antidepressant effects have been demonstrated.
• Saffron has shown promise as a new and alternative treatment for a variety of cancers. Initial research suggests that carotenoids present in saffron are anticarcinogenic (cancer-suppressing), anti-mutagenic(mutation-preventing), and immunomodulatory.
• Use as an antioxidant in pharmaceuticals, cosmetics,and as a food supplement.
• Can protect the eye from damage caused by bright sunlight and slow the progress of genetic diseases such as retinitis pigmentosa.

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3.Description:   

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel.Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world's most costly spices by weight, is native to Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. 

The saffron crocus, unknown in the wild, likely descends from Crocus cartwrightianus, which originated in Crete or Central Asia; C. thomasii and C. pallasii are other possible precursors. The saffron crocus is a triploid that is "self-incompatible" and male sterile; it undergoes aberrant meiosis and is hence incapable of independent sexual reproduction—all propagation is by vegetative multiplication via manual "divide-and-set" of a starter clone or by interspecific hybridisation. If C. sativus is a mutant form of C. cartwrightianus, then it may have emerged via plant breeding, which would have selected for elongated stigmas, in late Bronze-Age Crete. 

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4.Storage & Packing:

Shelf Life:Two years when properly stored. 
Storage: Store in Cool and dry place, keep sealed and keep away from strong light, hight temperature.
Packing: 25kg/drum, with double plastic bag of foodstuff inside and cardboard drum outside.