Iranian saffron is identified at the level of molecular genetics
Researchers at the Institute of Food Science and Technology Research in molecular genetic characteristics of saffron to obtain it.
Doctor Seyed Mehdi visit the NIA, the project “Molecular and biochemical characterization of genes involved in the biosynthesis of saffron Iran” Mehr News Agency said that our country as the world’s largest producer of Saffron, said: According to the 1392 Agricultural, we within a year we have been able to produce about 300 tons of saffron.
we have not entered the field of research.
He stressed: more than three decades, researchers at the Institute, its activities in the field of molecular research Saffron Saffron have started to finally be recognized as a reference.
Nia pilgrimage stating that saffron has three known composition containing a coloring agent (crocin), aroma (Safranal) and taste (picrocrocin), said: crocin, saffron is the most important factor medicinal properties including anti-cancer compounds, tumor, anti-stress and soothing. The material is water-soluble and can be used in food and cosmetics, sanitary use.
Stating that still saffron, not industry with high prices, he said, are seeking to identify the genetic characteristics of saffron and saffron to be processed in this way can we entered the market.
According to him, the implementation of this project can survive the presence of molecular and biochemistry of genes called “gene in Iranian saffron gene bank” to patent.
Visit the NIA said the plan launched a year and a half and will continue for another year.
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