Saffron is a spice originating from the Crocus sativus plant, commonly called the "crocus saffron." The colorful stigmata and styles of the crimson called threads are mainly collected and dried in food for seasoning and coloring purposes. While some doubts remain about its origins, it seems that saffron originated in Iran. However, Greece and Mesopotamia have been suggested as the potential region where the plant comes from: Harold McGee declares that it was domestically domesticated in or near Greece during the Bronze Age. Saffron was the most expensive spice by weight.
Saffron contains a wide range of plant compounds which act as antioxidant — molen that prevent free radicals and oxidative stress in your cells. Significant antioxidant saffron include crocin, crocetine, saffron and kaempferol.
Crocin and crocetin are pigments of carotenoids and the color of the saffron is red. The antidepressant properties of both composites may be able to protect cells from progressive injury, increase inflammation, reduce appetite and support weight loss. Saffron gives a distinct flavor and aroma to saffron. Research demonstrates that it can improve mood, memory and ability to learn and protect your brain cells from oxidative stress.
The "sunshine spice" is nicknamed Saffron. This is not only because of its distinct colour, it can also help to shine your mood. In five studies, the treatment of mild-to - moderate depression with saffron supplements was significantly more efficient than with placebos. Other research found that 30 mg of saffron a day is as effective as Fluoxetine, Imipramine, and Citalopram — traditional depression therapies. More often than other therapies, less people have had side-effects of saffron. In addition, both the petals of saffron and the stigma of the thread seem to be effective against moderate depressive conditions.