Saffron is a spice derived from the saffron crocus flower (Crocus sativus L.) that’s highly sought after due to its medicinal properties and culinary uses. Because of the popularity of saffron and the labor that goes into growing and harvesting this spice, it has a very high price tag. Saffron is currently considered the most expensive spice in the world.
Saffron is enjoyed in many parts of the world and is a staple in Indian, Middle Eastern, and Mediterranean cooking. The spice has an earthy flavor and bright reddish-golden color due to its high concentration of plant pigments, such as the carotenoids crocin and crocetin. These and other substances found in saffron have health-promoting properties, and studies show consuming saffron could benefit health in several ways.
Contains Powerful Anti-Inflammatory and Antioxidant Compounds
Saffron is rich in anti-inflammatory and antioxidant substances, including carotenoids like crocin, crocetin, and picrocrocin, and terpenes like safranal, which are the main bioactive compounds found in saffron.
Saffron is enjoyed in many parts of the world and is a staple in Indian, Middle Eastern, and Mediterranean cooking. The spice has an earthy flavor and bright reddish-golden color due to its high concentration of plant pigments, such as the carotenoids crocin and crocetin. These and other substances found in saffron have health-promoting properties, and studies show consuming saffron could benefit health in several ways.
Contains Powerful Anti-Inflammatory and Antioxidant Compounds
Saffron is rich in anti-inflammatory and antioxidant substances, including carotenoids like crocin, crocetin, and picrocrocin, and terpenes like safranal, which are the main bioactive compounds found in saffron.
Crocitin, crocin, picrocrocin, and safranal have been shown to have powerful antioxidant and anti-inflammatory activities. Study findings suggest that regularly consuming saffron and taking saffron supplements may help reduce inflammation and lower markers of oxidative stress. Oxidative stress is a condition that occurs when there’s an imbalance between the production of reactive oxygen species (ROS) and antioxidant defenses in the body, which can lead to cellular damage.2
A study that included 80 people with type 2 diabetes found that participants who supplemented with 100 milligrams of saffron per day for 12 weeks had significant reductions in blood levels of malondialdehyde (MDA), a marker of oxidative stress, compared to a control group.
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