The most expensive medical food item is saffron because of its significance to Iran's agricultural economy. The dried stigmas of the Crocus sativus plant are processed to make saffron, a popular spice with additional uses in the pharmaceutical, cosmetic, perfume, and textile dye industries. Recent information regarding this plant's medicinal potential has increased its significance globally. Since saffron is the most costly spice in the world and its yearly global output is estimated to be over 300 tonnes, there are initiatives to artificially produce or fraudulently obtain it. As a result, the international trade market requires certification of saffron quality preservation in accordance with international ISO or Food and Drug Administration criteria and regulations.

The origin of the word saffron is the French term Saffron, which was derived from the Latin word safranum and comes from the Arabic word as far that means “yellow.” The Zagros Mountain region's inhabitants used a word known as Karkum in ancient Persian, although this name is distinct from that. Saffron was reportedly employed in the Achamenian Imperial court as a spice or food item. Since the plant doesn't reproduce from seeds, corms or bulbs found underground can be used to grow new plants. Three stigmas that hang above the petals are the distinguishing characteristic of saffron's colourful blossoms.

Clinical studies are being done to determine how well saffron treats mild to moderate depression. According to the research, saffron was at least as effective as therapeutic doses of fluoxetine and imipramine, and it was more effective than a placebo. In any of the investigations, there were no discernible differences in the negative consequences. Saffron extracts may prevent retinal damage in rats and play a part in the treatment of ischemic retinopathy and age-related macular degeneration when taken as a dietary supplement. Saffron stigmas and petals have been found to have anti-nociceptive and anti-inflammatory properties. According to a review of the literature, crocetin treatment of hyperlipidaemia rabbits resulted in lower cholesterol and triglyceride levels as well as lessened vascular damage. Additionally, hypoxia at the vascular wall was decreased.

Saffron 400 mg/day in another trial, however, had no impact on the lipid profiles of the healthy volunteers. In addition to the suppression of lipid peroxidation, an anti-oxidant impact was seen in human platelets. A report examined the possible use of saffron extracts in the treatment of cancer. Saffron appears to be a selective cytotoxic herb, although its exact mechanism is unknown. In addition to the aforementioned action, C. sativus was reported to improve rats with ethanol-impaired memory, have an impact on learning behaviour and neuronal cell death, and treat psoriasis. When consumed in culinary quantities, saffron is often not harmful, but a deadly dose of 20 g and an abortifacient dose of 10 g have been reported in the literature. There have been reports of allergic reactions include rhino-conjunctivitis, bronchial asthma, cutaneous itching, and anaphylaxis.

Due to its potent aroma and intense, consistent golden colour, saffron is a significant restorative and zesty herb. According to phytochemical investigations, the carotenoid components crocin and crocetin, which are tainted, are the main cause of the variation. Safranal, a carotenoid oxidation product, provides the flavour, and glycoside picrocrocin provides the harshness. The bio-oxidative cleavage of zeaxanthin could be used to deduce a hypothesis for the biogenesis of the diversity and scent dynamic mixes, according to Pfander and Schurtenberger (1982). The main characteristic of C. sativus is safranal, a carboxaldehyde unexpected molecule that is successfully framed by picrocrocin's deglucosylation. Close by the above compounds, anthocyanins segregated from the blue blossoms of C. sieberi and distinguished as 3,5-β-diglucosides of delphinidin and petunidin and from C. chrysanthus and distinguished as 3-β-rutinosides Besides, anthocyanins have been separated from the blue perianth sections of C. antalyensis and recognized as delphinidin 3-O-(β-d-glucopyranoside)- 5-O-(6-O-malonyl-β-d-glucopyranoside and petudin 3,7-di-O-(β-d-glucopyranoside 3,7-di-O-β-d-glycoside of delphinidin 3,5-di-O-β-d-glycoside of delphinidin and petunidin.

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