Title:Effect of Consumption of a Mediterranean Herb Crocus sativus L. (Saffron) on Health Aspects: Evidence and Prospects
Volume: 17
Issue: 9
Author(s): Ena Gupta, Priyanka Singh, Neha Mishra*Suman Devi
Affiliation:
- Department of Food Nutrition and Dietetics, ECHS, SHUATS, Allahabad,India
Keywords:
Crocus sativus L., saffron, phytochemisty, pharmacological, therapeutic applications, bioactive compounds.
Abstract: Crocus sativus L. (Saffron) is a Mediterranean herb of the Iridaceae family. The
dried stigmas of C. sativa plant are processed to produce well-known spice saffron rich in secondary
metabolites (safranal, crocetin, terpenes, crocins, picrocrocin, kaempferol and quercetin)
with a wide range of important biological activities in curing many human diseases.
Around the world, saffron is considered to be the most expensive spice, with an estimated annual
production of around 300 tons per year. Therapeutic efficacies of saffron are proved
through pharmacological studies and it is considered as a promising candidate with potentials
for designing new drugs. In different food supplements, saffron is mainly used due to its antioxidant
properties, intense flavour, aroma and luminous yellow-orange hue. Worldwide it is
used in everything from confectioneries, liquors, cheeses, curries, soups, baked goods and meat
dishes. This review is aimed to summarize the ethnomedicinal importance, phytochemistry and
acceptable daily intake with a wide spectrum of pharmacological and therapeutic applications
of saffron.