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The benefits and harms of Saffron

Saffron, owing to its rich chemical composition, has a diaphoretic and antispasmodic action. The essential oil contained in the saffron – safranal – has the property of cytotoxicity towards cancer cells.

Saffron is a real storehouse of minerals, it contains: manganese, copper, calcium, potassium, iron, zinc, selenium, magnesium. Each of the substances performs its function for the body. Copper and manganese provide the synthesis of antioxidant enzymes. Iron is associated with the reproduction of red blood cells. The heart muscle and blood pressure controls potassium.

The use of spice in food helps to restore the brain cells and body. Saffron supplies the reproductive organs with moisture, provides an effective means for treatment of female urogenital system, increases the libido of the woman.

According to some scientists, saffron prevents in some cases inevitable process of vision loss in the elderly. This extraordinary condiment has a rejuvenating effect on the cells of the organs of vision. Consequently, the visual cells begin to function well, they become stronger.The use of saffron



Saffron is used as bolotayev, antiseptic, tonic. With the help of this spice is achieved by strengthening the nervous system, normalization of the menstrual cycle, the cleansing the kidneys, bladder, blood.

Seasoning is used in diseases of the blood vessels. The use of saffron in food contributes to the regulation of fat (lipid) metabolism, increase the body's resistance towards any stressful situations, decrease in blood pressure. Golden spice is recommended to use in the initial stages of atherosclerosis, angina, coronary heart disease, hypertension.

Harmful properties of saffron

Forbidden to eat saffron during pregnancy, it increases the tone of the uterus. Excess dose of spice can cause not only poisoning, but also lead to death. Therefore, saffron is used in the minimum quantity and long kept