Medicinal importance of saffron: A review

Abstract

Saffron (Crocus sativus L.) is an autumn flowering high value, low volume spice crop that grows throughout Mediterranean Europe and Western Asia. Saffron primarily a herb has been valued since antiquity not only as a culinary condiment, but also as a source of dye, perfume and medicine. Saffron has been used for medicinal purposes since decades. Modern pharmacological research confirms large parts of traditional knowledge regarding the medicinal effects of saffron. Saffron is regarded as tonic and antidepressant and has been used in various ancient cultures for strengthening digestion, relieving coughs, smoothing menstruation, relaxing muscle spasms, calming anxiety and improving mood.