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Current Topics in Medicinal Chemistry

Editor-in-Chief

ISSN (Print): 1568-0266
ISSN (Online): 1873-4294

Mini-Review Article

Review on the Phytochemistry and Pharmacological Potential of Saffron (Crocus sativus L.)

In Press, (this is not the final "Version of Record"). Available online 03 February, 2025
Author(s): Sonia Singh* and Khushi Sharma
Published on: 03 February, 2025

DOI: 10.2174/0115680266352428250130112654

Price: $95

Abstract

Saffron has been used in Chinese medicine for a very long time, dating back to 1979, when it was first brought inside of China. According to Traditional Chinese medicine, saffron has a sweet, moderately chilly character, and it has remarkable effects on the liver and heart systems. In addition, this spice stimulates blood circulation, removes blood stasis, reduces blood temperature, and eradicates heat-related toxins. The herb has been used to treat a variety of conditions, including pain, hemoptysis, asthma, phlegm, sleeplessness, depression, anxiety, and Alzheimer's disease. Saffron has over seventy different bioactive components, the most important of which are crocin, crocetin, and safranal. These three components are responsible for the distinctive color and flavor of saffron. This article briefly covers the phytochemistry and pharmacological potential of this uncommon herb.

Keywords: Antiodixant, crocin, carotenoids, picrocrocin, safffron, volatile oil.


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