ArticleMolecules (Basel, Switzerland)2022
Cow and Ewe Cheeses Made with Saffron: Characterization of Bioactive Compounds and Their Antiproliferative Effect in Cervical Adenocarcinoma (HeLa) and Breast Cancer (MDA-MB-231) Cells.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 8 citations in OpenAlex.
- Breast Cancer in Relation to Dairy Product Consumption: A Review of Current Findings and Potential Mechanisms.Current nutrition reports · 2026Review
- Double-Edged Sword Effect of Diet and Nutrition on Carcinogenic Molecular Pathways in Breast Cancer.International journal of molecular sciences · 2024Review
- Saffron as a Promising Therapy for Inflammatory Bowel Disease.Nutrients · 2024Review
- Causal association of dietary factors with five common cancers: univariate and multivariate Mendelian randomization studies.Frontiers in nutrition · 2024Article
- Anti-breast cancer effects of dairy protein active peptides, dairy products, and dairy protein-based nanoparticles.Frontiers in pharmacology · 2024Review
- Comprehensive Analysis Reveals Distinct Immunological and Prognostic Characteristics of CD276/B7-H3 in Pan-Cancer.International journal of general medicine · 2023Article
- Crocin: Functional characteristics, extraction, food applications and efficacy against brain related disorders.Frontiers in nutrition · 2022Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Saffron is a widespread consumed spice containing many phytochemicals. It is often used in dairy technologies to enhance color and flavor of cheeses, but it is also known for its several therapeutic effects, as well as its antiproliferative and anticancer properties. In this study High Performance Liquid Chromatography was used to characterize saffron bioactive compounds in cow and ewe cheeses made with saffron, and the antiproliferative effect of the crocin-rich extracts from cheeses was investigated on different cellular lines (CaCo2, MDA-MB-231 and HeLa) by MTT assay. Crocins were observed in all cheese samples, with the total content ranging between 0.54 and 30.57 mg
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Registered trials
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