The spice saffron is made from the dried stigmas of the plant Crocus sativus L. The main use of saffron is in cooking, due to its ability to impart colour, flavour and aroma to foods and beverages. However, from time immemorial it has also been considered a medicinal plant because it possesses therapeutic properties, as illustrated in paintings found on the island of Santorini, dated 1627 BC. It is included in Catalogues of Medicinal Plants and in the European Pharmacopoeias, being part of a great number of compounded formulas from the 16th to the 20th centuries. The medicinal and pharmaceutical uses of this plant largely disappeared with the advent of synthetic chemistry-produced drugs. However, in recent years there has been growing interest in demonstrating saffron’s already known bioactivity, which is attributed to the main components—crocetin and its glycosidic esters, called crocins, and safranal—and to the synergy between the compounds present in the spice. The objective of this work was to provide an updated and critical review of the research on the therapeutic properties of saffron, including activity on the nervous and cardiovascular systems, in the liver, its antidepressant, anxiolytic and antineoplastic properties, as well as its potential use as a functional food or nutraceutical.

Crocus sativus L. has been cultivated throughout history to obtain its flowers, whose dried stigmas give rise to the spice known as saffron. Crocetin esters, picrocrocin, and safranal are the main metabolites of this spice, which possess a great bioactivity, although the mechanisms of action and its bioavailability are still to be solved. The rest of the flower is composed by style, tepals, and stamens that have other compounds, such as kaempferol and delphinidin, which have an important antioxidant capacity, and these can be applied in foods, phytopharmaceuticals, and cosmetics. The aim of this work was to provide an updated and critical review of the research on the main compounds of Crocus sativus L. flower, including the adequate analytical methods for their identification and quantification, with a focus on their bioactivity and bioavailability.

Nutrition is considered to be a possible factor in the pathogenesis of the neurological disease multiple sclerosis (MS). Nutrition intervention studi

Saffron (Crocus sativus L.), as well as having notable culinary value, has been traditionally used as a medicinal plant due to its bioactivity. Furthermore, its antioxidant properties have been evaluated, and it may have cardiovascular benefits. Multiple sclerosis (MS) is a chronic disease of the central nervous system that causes a diminution in the daily physical exercise of patients. This sedentary lifestyle may contribute to an increased incidence of dyslipidaemia in this population, and could explain the increased cardiovascular morbidity. The aim of this study was to assess the effect of the intake of a saffron infusion over 96 days on the lipid profile of MS patients. Considering the extraction kinetics of bioactive metabolites, the best way to prepare the infusion was by using ground saffron (PDO “Azafrán de La Mancha”), passed through a 0.5 mm sieve and infused with water at the boiling point (95–100 °C). A total of 35 MS patients took a midafternoon infusion for 96 days; 16 of them completed the treatment. A significant decrease in total blood cholesterol levels from 199.5 to 179.5 mg/dL was observed. Additionally, a significant diminution of triglyceride levels, from 124.0 to 101.0 mg/dL, was observed. In conclusion, the intake of an infusion of 50 mg of “Azafrán de La Mancha” for 96 days had a lipid-lowering effect in patients with MS.

ISHS V International Symposium on Saffron Biology and Technology: Advances in Biology, Technologies, Uses and Market Comparing Tunisian and Spanish saffron regarding their bioactive metabolites using HPLC and GC methods