Quercetin and kaempferol from saffron petals alleviated hydrogen peroxide-induced oxidative damage in B16 cells.
Yao ZhangYucui GongJiayun HuLe ZhangMaría José BenitoDurbek UsmanovSabir Z NishanbaevXinjie SongLigen ZouYuanfeng WuPublished in: Journal of the science of food and agriculture (2024)
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.