Saffron, the dried stigmas (red strings) of the plant Crocus sativus L., is an appreciated spice due not only to its coloring, flavoring and aromatic characteristics but also for its beneficial health properties. In fact, in addition to its components mainly responsible for its coloring (crocins), taste (picrocrocin) and flavor (safranal), saffron also contains other components such as flavonoids, vitamins, proteins or amino acids.
Saffron has been applied for its anti-spasmodic, anti-inflammatory, cardiopulmonary enhancing and stimulating properties in traditional medicine. Modern pharmacological studies have shown that saffron extract is anti-tumor, anti-convulsion, anti-depressant, anti-hyperlipidemia, and free radical inhibitor, and has antioxidant effects.
It is an annual or perennial geophyte plant that flowers in autumn, and includes 85 species and has a special place among industrial and export commodities. The largest amount of global saffron is produced in Iran.
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Source:
Moradi Rikabad M. (et. al.) (2019), “Agrobiological, chemical and antioxidant properties of saffron (Crocus sativus L.) exposed to TiO2 nanoparticles and ultraviolet-B stress”, Journal of Industrial Crops & Products
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