Salycilic Acid Induces Exudation of Crocin and Phenolics in Saffron Suspension-Cultured Cells.

Moradi, Azar; Zarinkamar, Fatemeh; De Domenico, Stefania; Mita, Giovanni; Di Sansebastiano, Gian Pietro; Caretto, Sofia

Moradi, Azar; Zarinkamar, Fatemeh; De Domenico, Stefania; Mita, Giovanni; Di Sansebastiano, Gian Pietro; Caretto, Sofia.

Afiliación

Moradi A; Department of Plant Science, Faculty of Biological Science, Tarbiat Modares University, Tehran 14115, Iran.
Zarinkamar F; Institute of Sciences of Food Production (ISPA-CNR), 73100 Lecce, Italy.
De Domenico S; Department of Plant Science, Faculty of Biological Science, Tarbiat Modares University, Tehran 14115, Iran.
Mita G; Institute of Sciences of Food Production (ISPA-CNR), 73100 Lecce, Italy.
Di Sansebastiano GP; Institute of Sciences of Food Production (ISPA-CNR), 73100 Lecce, Italy.
Caretto S; DiSTeBA (Department of Biological and Environmental Sciences and Technologies), University of Salento, 73100 Lecce, Italy.

Plants (Basel) ; 9(8)2020 Jul 28.

Article en En | MEDLINE | ID: mdl-32731416

Palabras clave

Crocus sativus L.; antioxidant activity; cell suspension; crocin; salicylic acid; subcellular compartmentalization

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Plants (Basel) Año: 2020 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Suiza

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