Saffron Nutrition Uses

Saffron contains many chemical compounds that are known as having anti-oxidant, disease prevention and health promoting properties.

The flower stigma is composed of many essential volatile oils that safranal is the most important of them which cause saffron to have a distinct flavor. Other volatile oils in saffron are phenethenol, pinene, 3, 5, 5-trimethyl-4-hydroxy-1-cyclohexanone-2-ene, cineole, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc.

Saffron has many non-volatile active components; the most important of them is α-crocin, a carotenoid compound, which gives the stigmas golden yellow color. It also contains other carotenoids including zeaxanthin, lycopene, α- and β-carotenes. These are important antioxidants that helps protect 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 antidepressant, antiseptic, digestive, anti-oxidant, anti-convulsant.

This novel spice is a good 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. Manganese and copper are used by the body as co-factors for the antioxidant enzyme superoxide dismutase. Iron is an important element for RBC (red blood cell) production and as a co-factor for cytochrome oxidases enzymes.

It is also rich in many vital vitamins including vitamin A, riboflavin, niacin, folic acid, vitamin-C that are important for optimum health.

source:http://www.nutrition-and-you.com