Medical and Pharmacological Properties of Saffron (Crocus sativus L.)

Crocus sativus Linn (family: Iridaceae), ‘The Golden Spice’ is the most fascinating and intriguing plant species. There are different chemical components present in the stigma of the saffron plant. These chemical components include carbohydrates, minerals, mucilage, vitamins such as riboflavin and thiamine, color pigments such as crocin, anthocyanin, ácarotene, â-carotene lycopene, zeaxanthin and aromatic terpenic essence called “safranal” and flavoring substances such as picrocrocin. Crocin (C44 H64 O24) is the most influential chemical in the coloring of saffron. Other than crocin, saffron is also made up of free aglycone crocin and a small number of anthocyanin pigments. Medicinally, saffron has a long history as part of traditional healing; modern medicine has also discovered saffron as having anticarcinogenic (cancer-suppressing), anti-mutagenic (mutation-preventing), immuno-modulating, and antioxidant-like properties. Saffron has been reported to help lower cholesterol and keep cholesterol levels healthy. Animal studies have shown saffron to lower cholesterol by as much as 50%. Saffron has antioxidant properties and is, therefore, helpful in maintaining healthy arteries and blood vessels. Saffron is also known to have antiinflammatory properties, which are beneficial to cardiovascular health.