Zafaron’’ Шафра́н

Related Entries
Crocus sativus L. and Therapy
The dried stigma of the plant Crocus sativus L., (CS) commonly known as saffron, are used in traditional medicine for various purposes. 
Keywords: Crocus sativus L.; crocins; Pharmacology; Chemistry
Saffron as an Aromatic Spice
Plant extracts can be sources of valuable chemical compounds, with particular biological properties, such as color or aroma. Tinctures or essential oils derived from plants are usually a complex mixture of bioactive components, where their combination usually present synergistic effects. Due to their aromatic nature and the biological activity of their components, spices have been valued for centuries, and among them, saffron is one of the most precious.
Saffron spice is made up of the dried stigmas of the Crocus sativus L. flower. Its primary use is in food, where it is valued for its coloring, flavoring, and aromatizing of some traditional dishes.
Keywords: saffron
Saffron for the Treatment of Human Diseases
Saffron (Crocus sativus L.) is a medicinal plant, originally cultivated in the East and Middle East, and later in some Mediterranean countries. Saffron is obtained from the stigmas of the plant. Currently, the use of saffron is undergoing a revival. The medicinal virtues of saffron, its culinary use and its high added value have led to the clarification of its phytochemical profile and its biological and therapeutic characteristics. Saffron is rich in carotenoids and terpenes. The major products of saffron are crocins and crocetin (carotenoids) deriving from zeaxanthin, pirocrocin and safranal, which give it its taste and aroma, respectively. Saffron and its major compounds have powerful antioxidant and anti-inflammatory properties in vitro and in vivo. Anti-tumor properties have also been described. 
Keywords: saffron; crocus sativus; crocins; crocetin; picrocrocin; safranal; nutrients; neuropsychiatric diseases; age-related diseases