The Properties of Saffron

Saffron is a perennial plant which has onion. This onion has brown pod color. This plant is growing in southwest of Asia, Southern of Spain and southern of Europe. It has stem and six petals which are purple color and three strand red stigma. The section which is used in the saffron plant is the orange color stigmas of this flowers. Saffron stigma has fat, minerals material and the mucilage. Saffron proliferation is common exclusively by underground corm tubers. The scent of saffron is because of the essence of a especial thing and also a combination of oxygen and with Cineole that is called safranal. The saffron flavor is related to Hitrozid Talkh Picrocrocin. The color of saffron is related to the existence of a material that is called crocin. Saffron is a valuable food that in small quantities is obtained from the saffron plant. In fact, out of every 100 to 200 thousand saffron plant, about 5 kg of saffron flowers is obtained that the weight of 5 kg of fresh saffron after drying decrease to one kilogram.

The nutritional value of saffron

Saffron is flavoring and food coloring. Saffron reduced fat and cholesterol in the blood. Saffron is sedative, appetizer, antispasmodic, preventive of heart disease and cancer, memory booster and causes to decrease the blood pressure. From saffron plant is used in the treatment of asthma, Skin diseases, Eye diseases, Urinary tract infection, Jaundice, Pre-launch period, Elimination of flatulence, Treatment of stomach pain and to treat anemia.
Saffron helps digestion and does strengthen the stomach and also as a pain reliever is used particularly in gum pain.

Saffron plant is a antidepressant plant

Using saffron is effective in the prevention of depression. According to modern research also has been obtain this result that saffron has anti-depressive properties and whereas based on the traditional medicine, this plant causes the happiness in the person. According to the results of this investigation, the use of saffron in food and drinking at least one cup of tea of saffron is recommended for relaxation. Saffron is enhancers of mindfulness and is effective in the prevention of Alzheimer's and Parkyson. Saffron is effective in the treatment of nerve pain and insomnia.

Saffron is a factor for preventing of vision loss in the aging

According to research academic center of Italy, Saffron is effective in the regulation of vision cell function and protects from visual cells against damage and also prevents from the progression of eye diseases and causes the restoration of damaged eye cells. Saffron is effective in treatment of yellow spots retinal disorders which is created in the aging. Saffron consumed in the diet prevents from the development of genetic eye diseases and that is why that stable consumption of it is recommended to the elderly and people with eye diseases.

The anticancer properties of saffron

Saffron contains anti-cancer properties and works as an anti-tumor drug and free radical scavenger. According to medical research, It has been proved that the antioxidant material which is available in Saffron contains the anticancer properties. Based on the results of this review, It seems that the use of saffron prevents from the incidence of cancer-causing gene sequences and In the repair of Damage taken DNA molecules has a considerable impact.

Harmful impact of uncontrolled consumption of saffron:

Uncontrolled use of saffron is harmful and causes vomiting, decreased heart rate, bleeding from the nose, bleeding from eyelids and lips and causes vertigo, malaise, yellowing of the skin and other dangerous side effects that these consequences may even leads to death.

Saffron; Factor of abortion or lifter dystocia:

Roghayeh and Sahar Kamran Samani showed in their research with the subject of the treatment of dystocia with the consumption of Saffron in the Saffron is the herbal medicine in the Third Millennium Conference, that eating saffron during pregnancy, provides the person to have an easy delivery. According to their research, using saffron in the critical period of pregnancy means the first three months that the formation of organs create can damage the fetus. Using saffron in the first three months of pregnancy increase the prostaglandin hormones in the uterine and has direct stimulatory effect on the smooth muscles of uterus and as a result, it has the risk of miscarriage but stable consumption after the first three months of pregnancy period is useful and prepares mother for easy delivery. Saffron causes the elasticity in the uterine tissue and makes the delivery easier.
Saffron that is consumed after the the first three months of pregnancy put its impact of a few hours before delivery with the onset of pain and get nervous pain receptors and the production of prostaglandins hormones That during childbirth causes contraction of uterine wall muscles And has direct stimulatory effect on the smooth muscle of the uterus and relaxant effects of the cervix. Therefore, we can increase the amount of prostaglandins in the uterus in the birth time of baby with correct use of saffron and prevent from dystocia.

The appropriate and allowed value of the use of saffron in the month:

Three grams of saffron consumption per person per month is very healthy and beneficial and consumption of more than 5 grams per person per month is harmful. But consumption of 5 grams of saffron in a meal can be lead to death in the humans.

Maintenance of saffron:

Saffron should be stored away from light and moisture. You can store Saffron in closed glass or metal containers. Note that the essence of Saffron can evaporate,So close the lid of saffron containers.If you open the lid of Saffron containers and remains its opening, its drug effects and its quality decreases.

Saffron uses:

Saffron gives flavor and especial color to foods and therefore Saffron is used in food industry such as sausage making, in the confectionery such as preparing cake powder, in the Pharmacy such as antidepressants, in the textile industry such as silk painting, in the production of alcoholic beverages and non-alcoholic as natural flavors and dairy industries and so on.
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