A red-yellow carotenoid pigment found primarily in saffron, responsible for much of the spice's distinctive color and used as a food coloring.
From Latin crocus (saffron plant) plus the chemical suffix -in. Identified and named by chemists in the 19th century when they isolated the pigment.
Crocin is being researched as a potential cancer-fighting compound—scientists discovered it might help kill certain tumor cells, turning the fancy spice your grandmother used into possible medicine.
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