Effect of Consumption of a Mediterranean Herb Crocus sativus L. (Saffron) on Health Aspects: Evidence and Prospects

Author(s): Ena Gupta, Priyanka Singh, Neha Mishra*, Suman Devi

Journal Name: Current Nutrition & Food Science

Volume 17 , Issue 9 , 2021


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Abstract:

Crocus sativus L. (Saffron) is a Mediterranean herb of the Iridaceae family. The dried stigmas of C. sativa plant are processed to produce well-known spice saffron rich in secondary metabolites (safranal, crocetin, terpenes, crocins, picrocrocin, kaempferol and quercetin) with a wide range of important biological activities in curing many human diseases. Around the world, saffron is considered to be the most expensive spice, with an estimated annual production of around 300 tons per year. Therapeutic efficacies of saffron are proved through pharmacological studies and it is considered as a promising candidate with potentials for designing new drugs. In different food supplements, saffron is mainly used due to its antioxidant properties, intense flavour, aroma and luminous yellow-orange hue. Worldwide it is used in everything from confectioneries, liquors, cheeses, curries, soups, baked goods and meat dishes. This review is aimed to summarize the ethnomedicinal importance, phytochemistry and acceptable daily intake with a wide spectrum of pharmacological and therapeutic applications of saffron.

Keywords: Crocus sativus L., saffron, phytochemisty, pharmacological, therapeutic applications, bioactive compounds.

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Article Details

VOLUME: 17
ISSUE: 9
Year: 2021
Published on: 09 August, 2021
Page: [1006 - 1015]
Pages: 10
DOI: 10.2174/1573401317666210809112218
Price: $65

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