Fabrication of Nutraceutical Beverage from Saffron (Crocus sativus L.) Extract and Studying Its Health Effects

A saffron extract-based beverage (SEBB) was formulated and characterized based on its sensory attributes health benefits. The main bioactive compounds of extract (crocin safranal) were quantified. Three formulations SEBB prepared the sucrose concentration: 1 contained 65 g per 500 ml, 2 17.5 g, 3 79.5 g. most desired by consumers then subjected to biochemical analysis evaluate antioxidative effects damage induced food contaminated with carbon tetrachloride (CCl4). Fifteen albino rats split into five groups treated different doses CCl4 or according planned animal experiment for 62 days. Sensory evaluation illustrated that had highest acceptability scores. content crocin safranal 23.039 4.135 ppm, respectively. ameliorated increased activity enzymes involved in liver kidney function improved total antioxidant capacity, blood glucose, lipid profile.