Crocus: A plant genus, in the IRIDACEAE family, known as a source of Saffron.Colchicum: A genus of poisonous, liliaceous plants. The roots (corms) of Colchicum autumnale, the fall crocus or meadow saffron, yield COLCHICINE, which is used as a biochemical tool and to treat gout. Other members of this genus yield saffron dye, flavoring agents, and aromatics.Condiments: Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin.Iridaceae: A monocot plant family of the Liliopsida class. It is classified by some in the Liliales order and some in the Asparagales order.Cyclohexenes: Six-carbon alicyclic hydrocarbons which contain one or more double bonds in the ring. The cyclohexadienes are not aromatic, in contrast to BENZOQUINONES which are sometimes called 2,5-cyclohexadiene-1,4-diones.Spices: The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.Liliaceae: A monocot family within the order Liliales. This family is divided by some botanists into other families such as Convallariaceae, Hyacinthaceae and Amaryllidaceae. Amaryllidaceae, which have inferior ovaries, includes CRINUM; GALANTHUS; LYCORIS; and NARCISSUS and are known for AMARYLLIDACEAE ALKALOIDS.Carotenoids: The general name for a group of fat-soluble pigments found in green, yellow, and leafy vegetables, and yellow fruits. They are aliphatic hydrocarbons consisting of a polyisoprene backbone.Flowers: The reproductive organs of plants.
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