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Nutritional value of saffron

Saffron is very useful and has high nutritional value. Saffron is one of the most popular and expensive spices in the world thanks to its color, taste and medicinal properties. Here is a list of the most important medicinal properties of saffron so far discovered. However, research into the properties of saffron is still ongoing and new properties may be added to the list. Saffron has a distinct flavor that comes from chemical compounds in it such as picrocrocin, and safranal. It also contains a natural carotenoid chemical compound, crocin, which gives saffron its golden-yellow hue. These traits along with its medicinal properties make it a valuable ingredient in many cuisines worldwide.

Nutritional value of saffron

Properties of saffron and its nutritional value of saffron

Saffron contains several plant-derived chemical compounds that are known to have been antioxidant, disease preventing, and health promoting properties.

Their flower pistils compose several essential volatile oils, but the most important of them all is safranal which gives saffron its pleasant flavor. Other volatile oils in saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc.

This colorful spice has many non-volatile active components; the most important of them is α-crocin, a carotenoid compound, which gives pistils their natural golden-yellow color. It also contains other carotenoids, including zeaxanthin, lycopene, α- and ß-carotenes. These are important antioxidants that help protect the human body from oxidant-induced stress, cancers, infections and acts as immune modulators.

The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, antioxidant, digestive, anti-convulsant.

This novel spice is an excellent source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. The human body uses manganese and copper as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidases enzymes.

history of saffron
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Additionally, it is also rich in many vital vitamins, including vitamin-A, folic acid, riboflavin, niacin, and vitamin-C that is essential for optimum health.

Nutritional value of saffron

most important Properties of saffron (Nutritional value of saffron)

Uplifting

Regular

Anti-bloating

Stomach tonic

Appetizer

Increase and improve the mood

Strengthen your sex drive

Skin freshener

Bladder and diuretic

Eliminates bad breath

Sleeping and relaxing

Increase memory power

Help improve heart and liver function

Relieves gout and uterine pain

Fever, headache and nausea

Reduces blood pressure and lipids

Treating mild depressions due to being overactive

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