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An overview of saffron, phytochemicals, and medicinal properties

Some of us, or if I can tell most of us, tend to search anything, literally anything on google. Whether it is a “how can I turn my computer off” or “what are the benefits of saffron”. The magic of the internet, some would say. But how can we trust the information that has been given to us by google? How can we know for sure that This is the information about saffron I can rely on? Is it scientifically approved? Is it just an Article from TMZ?

Well, we reviewed a considerable amount of Articles and papers from https://www.researchgate.net/ to https://www.ncbi.nlm.nih.gov/ or even https://www.healthline.com/ and gathered the best of them for you in order to make sure that you have access to the best and most valid information about saffron.
Here is the summary of an article that has been written by three medical students of University of Tehran, Ahmad Reza Gohari, Soodabeh Saeidnia and Mahdieh kurepaz mahmoodabadi, called An overview on saffron, phytochemicals, and medicinal properties.

“Saffron is the most valuable medicinal food product because of its importance in Iran’s agricultural economy. The dried stigmas of the plant Crocus sativus (Iridaceae) are processing to produce saffron as a well-known spice which has some other importance in pharmaceutics, cosmetics, perfumery, and textile dye-producing industries. Recently, reports about the pharmacological activity of this plant increase its importance in the world.

The world’s annual saffron production is estimated around 300 tons per year (Iran produces 76% of total) and also saffron is considered to be the most expensive spice in the world; hence, there are efforts for its artificial production or defraud. Therefore, the quality conservation of saffron needs to certify in the international trade market following international ISO or the Food and Drug Administration (FDA) criteria and standards. In this paper, the recent (or sometimes less documented) reports on phytochemistry, pharmacology, and standard methods for quality evaluation of saffron, as a medicinal food spice, from field cultivation to market are reviewed.”

 

For more information regarding this subject, you can reach https://www.researchgate.net/publication/255695473_An_overview_on_saffron_phytochemicals_and_medicinal_properties

 

 

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