Saffron carries many health benefits to go along with culinary uses making it well worth the expense. Saffron has been used since ancient times in traditional medicines which can be attributed to presence of over 150 biochemical compounds.
Saffron has been observed to reduce cravings and appetite by increasing serotonin levels in the brain. One study shows subjects given saffron experienced greater snacking reductions and decreases in body weight.
Increases in serotonin levels can also help to alleviate symptoms of depression and help with symptoms of AD as it is a neurotransmitter playing roles in appetite, emotions, and motor, cognitive, and autonomic functions. Studies have shown 15 mg of saffron to have comparable effects to 10 mg of Prozac; and 30 mg of saffron having the same effects of 100 mg of imipramine without toxic and harmful side effects.
Saffron can help reduce the occurrence and intensity of premenstrual syndrome that can range from emotional to physical changes.
Crocetin compounds found within saffron have been shown to have anticancer properties observed to inhibit proliferation of lung and cervical cancer cells in vitro, which may be caused by inhibition of enzymes that are overactive in cancer cells.
Saffron tea has been shown to help repair intestinal walls and detoxify the body by promoting sweating and opening of pores, as well as boost circulation to ensure organs receive supplies needed to function, which may be useful for those with psoriasis and leaky gut syndrome.
Dietary saffron has been shown to directly prevent blood pressure from rising through hypotensive compounds within its arsenal which includes safranal and crocin.
It is suggested that saffron could be developed and used as safe and effective alternative for synthetic drug treatments with unwanted side effects due to the many health benefits it exhibits, making it an important item to include in the diet.
