Saffron – A golden spice nutritional and medicinal wonder

Abstract

Saffron (Crocus sativus L.), one of the expensive spice of world is commonly known as “Golden Spice”. It contains crocin, picocrocin and safranal, which are very important ingredient for culinary, medicinal and aesthetic purpose. Saffron is used to treat a wide range of ailments including stomach upsets, bubonic plague, andsmallpox, as an anticancer and anti-aging agent. It is considered a tonic for the heart and the nervous system. Saffron has traditionally been considered an anodyne, a respiratory decongestant, and antispasmodic, anti inflammatory, diaphoretic, expectorant and sedative. It is good remedy for insomnia, coughing, indigestion and baldness. It helps to protect your eyes from being damaged by harmful UV rays and eye diseases like macular degeneration. It is very much effective in lowering the blood cholesterol level. The stigmas of the saffron flower also contains carbohydrates, proteins, vitamins, minerals, and pigments including anthocianin, carotene, lycopene, flavonoids and minerals like copper, potassium, calcium, manganese, selenium and zinc. Potassium is an important component of cell and body fluids that help in controlling heart rate and blood pressure.