 | |
| Names | |
|---|---|
| Preferred IUPAC name 2,6,6-Trimethylcyclohexa-1,3-diene-1-carbaldehyde | |
| Identifiers | |
| |
3D model (JSmol) | |
| ChEBI | |
| ChemSpider |
|
| ECHA InfoCard | 100.003.758 |
| UNII | |
| |
| |
| Properties | |
| C10H14O | |
| Molar mass | 150.221 g·mol−1 |
| Density | 0.9734 g/cm3 |
| Boiling point | 70 °C (158 °F; 343 K) at 1 mmHg |
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |
Safranal is anorganic compound isolated fromsaffron, the spice consisting of thestigmas ofcrocus flowers (Crocus sativus). It is the constituent primarily responsible for the aroma of saffron.
It is believed that safranal is a degradation product of thecarotenoidzeaxanthin via the intermediatepicrocrocin.
Safranal is an effective anticonvulsant in animal models, shown to act as anagonist atGABAA receptors.[1][2] Safranal also exhibits highantioxidant activity,[3][4] along withcytotoxicity towards cancer cellsin vitro.[5] One of its anticancer mechanisms of action involves disruption of the normal assembly dynamics of cellular microtubules.[6] It has also been shown to have antidepressant properties in animals and pilot studies in humans.[7][8]
Natural sources of safranal include:[9][unreliable source?]
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