Fractionation of Saffron (Crocus sativus L.) Extract by Solid-Phase Extraction and Subsequent Encapsulation in Liposomes Prepared by Reverse-Phase Evaporation
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Saffron is a valuable spice with powerful health benefits, but its beneficial compounds break down easily and don’t absorb well when eaten. This research developed a special two-step process to extract and purify saffron’s active ingredients, then encapsulated them in tiny fatty spheres called liposomes to protect them in the stomach and improve absorption. The results show that liposomes can effectively trap the beneficial saffron compounds, making them more stable and more likely to reach the tissues where they’re needed.