Saffron

December 13, 2013

Saffron

Saffron (Crocus sativus Latin) is obtained from plants of the family Iridacee which has a short bloom season – just three weeks in year.
Saffron is highly valued spice that is used in almost all over the world, and it is often called the “king of spices“,allso has a long history of medicinal use, and is mentioned even in the earliest Ayurvedic texts.

Saffron

Medicinal properties of saffron

Saffron is extremely highly valued spice, used almost anywhere in the world. Although saffron is commonly used as a spice in cooking a variety of dishes, it is an herb with many medicinal properties.

-Anticancer properties

Crocin and picrocrocin of saffron have anticancer properties that stop the growth of cancer cells in patients with cancer.
Researchers are ready to start a new treatment with a “smart bombs“, targeted treatment of tumors with a drug derived from the flower of the autumn crocus (Colchicum autumnale).

Exploring the application of colchicum in the treatment of cancer were presented at the British Science Festival in Bradford. The team that carried out the research, led by Professor Laurence Patterson Institute for Cancer Treatment (ICT) at the University of Bradford, published a paper in the journal Cancer Research.

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-Antidepressant properties

Saffron tea is used to treat depression. Improves circulation and strengthens the heart.
In Chinese medicine, saffron has traditionally been used to improve blood circulation and to treat bruises.

The active ingredient crocetin can also reduce the concentration of cholesterol and triglycerides in the blood, and thus prevent the development of atherosclerosis and complications that can give (heart, stroke and others.).

Relieves PMS symptoms and soothes pain in the abdomen, is used as a cure for kidney disease, regulates digestion, relieves headaches, migraines, dizziness and chronic bronchitis.

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-Rich in antioxidants

Safrana, which is part of Saffron, is a strong antioxidant and destroy free radicals that can cause damage to cells and tissues.

-Great for Eyes

Studies have shown that saffron improves vision and successfully prevents or relieves macular degeneration is the most common cause of blindness at the elderly people.

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-Use in cooking

Although in the past been used as medicine and dye, saffron is now mostly used in cooking.
Intensive smell, slightly bitter taste, but a quarter of a teaspoon is enough to give food flavor and color.
Saffron goes well with vegetable soups, potatoes and peppers.

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