Saffron

Saffron is the dried stigma of the Crocus sativus L. flower and is considered the world’s most expensive spice due to labor-intensive harvesting. Saffron contains over 100 different chemical compounds; crocin is the principal pigment responsible for its yellow/red color and possible antioxidant effects, picrocrocin imparts its bitter taste, and safranal gives its characteristic aroma[1][2][3][4]. Other constituents include carotenoids (zeaxanthin, lycopene, alpha- and beta-carotene), glycosides, flavonoids, and essential oils[2][6]. Saffron and its components have been studied for pharmacological effects such as antioxidant, anti-inflammatory, neuroprotective, and anticancer activities, but saffron itself is not a molecular target—rather, it is a complex mixture used as a food, spice, and traditional medicine component[1][2][4][5]. Saffron as a term is inappropriate for molecular drug target databases—it is a mixture, not a molecule or receptor. If you are interested in drug targets related to saffron, you may wish to query for one of its bioactive constituents (e.g., "crocin", "safranal") rather than "saffron" itself[1][3][4][5].

Other names

Crocus sativus stigmasaffron spicesaffron extract