Saffron

Saffron is the dried stigma of a Crocus plant used for its aroma, flavor, and medicinal properties. It contains active compounds like crocin, picrocrocin, and safranal, which contribute to its calming, antispasmodic, and mood-enhancing effects.

Compounds Table

Compound	Approximate Percentage	Brief Description
Crocin	1-2%	Antioxidant, anti-inflammatory, anticancer
Picrocrocin	2-4%	Responsible for bitter taste, appetite stimulant
Safranal	0.2-0.5%	Sedative, antidepressant, gives saffron its aroma
Flavonoids	0.5-1%	Antioxidant, boosts the immune system

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Saffron is the dried stigma of a plant belonging to the Iridaceae family.

Botanical Characteristics:

Saffron is a perennial plant with a height ranging from 10 to 30 cm, completely glabrous (hairless). It has a relatively large, nearly spherical corm, covered by a net-like fibrous sheath at the base, with long, slender fibers extending outward.

Medicinal Part:

The medicinally valuable part of the plant consists of the distal portion of the style and the stigma, which is three-branched, open, aromatic, and deep red (lacquer-colored).

Uses:

Saffron is widely used as a flavoring agent and aromatic substance in the food industry. Additionally, fresh saffron is valued for its calming and antispasmodic properties.
In traditional medicine, it has been used as a mood enhancer, sedative, analgesic, appetite suppressant, and emmenagogue (promoting menstrual flow).

Pharmacological Effects:

The key compounds responsible for saffron’s color, aroma, and taste include crocin, picrocrocin, and safranal. Safranal, found in saffron’s essential oil, is likely responsible for some of its toxic effects when consumed in high doses. Furthermore, studies suggest that certain properties of saffron, such as its anticancer effects, may be attributed to crocin.