saffron

Saffron is a spice derived from the dried stigmas of the Crocus sativus flower. It has been used traditionally for its sedative, antidepressant, anti-inflammatory, antioxidant, and potential anticancer properties[2][5]. Saffron contains over 150 chemicals; the most biologically active are crocin and crocetin[7]. Its proposed mechanisms include inhibition of serotonin reuptake in synapses (similar to some antidepressants), modulation of oxidative stress pathways via antioxidant activity, and possible effects on amyloid-beta aggregation relevant to Alzheimer's disease[6][8]. Saffron is primarily cultivated in Iran. It is commonly used as a dietary supplement for depression (mild to moderate), anxiety, premenstrual syndrome (PMS), menstrual cramps, Alzheimer’s disease symptoms, and other conditions; however, robust clinical evidence exists mainly for mild-to-moderate depression and limited improvement in Alzheimer’s symptoms[1][2].

Other names

Crocus sativusStigma CrociZa'faran