Chemical and biological properties of the world's most expensive spice: Saffron

• Published in: Food research international Vol. 43; no. 8; pp. 1981 - 1989
• Main Authors: Melnyk, John P., Wang, Sunan, Marcone, Massimo F.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.10.2010; Elsevier
• Subjects: Antioxidant; antioxidant activity; anxiety; Aroma and flavouring agent industries; Biological and medical sciences; Crocetin; Crocin; Crocus; Crocus sativus; Food industries; Fundamental and applied biological sciences. Psychology; Health; health promotion; insulin resistance; Picrocrocin; Saffron; Safranal; Spice; World; Safranal; Crocus sativus; Health; Crocetin; Crocin; Spice; Saffron; Antioxidant; Picrocrocin; Biological properties; Iridaceae; Monocotyledones; Angiospermae; Spermatophyta; Chemical properties
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2010.07.033

Saffron ( Crocus sativus, L.) is traditionally used as a coloring or flavoring agent, but recent research has shown its potential to promote health. The constituents of interest include crocin, crocetin, picrocrocin, and safranal which have all demonstrated health promoting properties. Previous studies have found that biological activity of saffron constituents alleviate or prevent such health problems as gastric disorders, cardiovascular disease, insulin resistance, depression, premenstrual syndrome, insomnia, and anxiety. Saffron also shows promise in the prevention and maintenance of cancer due to its antioxidant properties. The present review article highlights the constituents that are important in the treatment of each disorder as well as the mechanisms. Many of the studies were conducted using purified forms of the constituents or completed on animal subjects. The need for human subjects using saffron in its natural form is evident to determine the possible health benefits of dietary saffron.