Dec 12, 2009

- Saffron

Saffron contains a bitter substance called picrocrocin, which stimulates the appetite and aids digestion. The plant's essential oil is rich in safranal, a compound that gives saffron its characteristic aroma, and which could be responsible for the plant's sedative effect. The stigmas contain yellow and red carotenoid pigments-crocin and gentiobiose-that have antioxidant properties.

Saffron has been used as a kitchen herb for centuries, both for its bright orange-yellow colour and for its strong, intense flavour and aroma. The ancient Greeks, Egyptians and Romans valued saffron for its aphrodisiac properties. However, the high cost of this spice means that it is rarely used as a natural medicine. Saffron was traditionally used to treat teething pain in infants. It is thought to regulate menstruation, and aid conception; it is also reputed to remedy colic and lower blood pressure. Saffron is prescribed for nervousness as it is believed to be a sedative. This attribute has not yet been confirmed experimentally, but research in Iran, in 2002, found extracts of saffron to be both anti-inflammatory and analgesic.

Researchers have been looking at the cancer-fighting antioxidant action of saffron. In 1996 Spanish scientists found that saffron inhibited the growth of human tumour cells, a property that they attributed to the carotenoid, crocin. And in 1999, further studies showed that crocin suppressed the development of colon cancer. These findings could open up a new area of medicinal use for the plant.





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