Phytochemistry, pharmacology and potential clinical applications of Crocus sativus L. (saffron): A review.

Saffron (Crocus sativus L.) is the most valuable medicinal food product because of its importance in Iran’s agricultural economy. It has been valued since antiquity not only as a culinary condiment but also as a source of dye perfume and medicine. It is well known for its diverse uses such as a food additive and a palliative agent for many human diseases. Medicinally, 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. Phytochemical investigation of Saffron has led to the isolation and characterization of a number of active chemical constituents. The stigma of saffron has bioactive compounds such as safranal, crocin, crocetin, picrocrocin, kaempferol and flavonoid. These bioactive compounds can be extracted using conventional (maceration, solvent extraction, soxhlet extraction, vapor or hydrodistillation), novel techniques (emulsion liquid membrane extraction, ultrasound-assisted extraction, enzyme-associated extraction, pulsed electric field extraction, microwave-assisted extraction and supercritical fluid extraction). The present review aims to typically provide a better understanding and a comprehensive overview of the phytochemistry, pharmacology and clinical applications of Crocus sativus L. (saffron), thereby assisting further research and development of saffron in the medicinal and cosmetic fields.

کلیدواژه ها:

Crocus sativus L. ، Phytochemistry ، Pharmacology ، Saffron