Herbs (Global Traditional) · Other
Saffron (Crocus sativus) (Crocus sativus)
Strong Evidencebotanical
Hermetica Superfood Encyclopedia
Saffron contains crocin and safranal, bioactive compounds that modulate neurotransmitter activity and inflammatory pathways. Research has primarily focused on extraction methods and phytochemical composition rather than clinical outcomes.
Saffron is derived from the dried stigmas of the flower Crocus sativus L., a perennial herbaceous plant native to Iran, Greece, and Mediterranean regions. The stigmas are hand-harvested from purple flowers and extracted using methods such as water-ethanol mixtures, supercritical CO2, or ultrasound-assisted extraction to obtain bioactive compounds including carotenoids like crocin and monoterpenes like safranal.
The research dossier explicitly states that search results lack specific human clinical trials, RCTs, meta-analyses, or PubMed PMIDs for saffron's biomedical applications. All provided studies focus exclusively on extraction and phytochemical characterization techniques rather than therapeutic outcomes.
No clinically studied dosage ranges or standardization details are provided in the research results, as all studies emphasize extraction optimization rather than therapeutic dosing. Consult a healthcare provider before starting any new supplement.
Saffron (Crocus sativus stigmas) is used in very small culinary quantities (typically 0.1–0.5g per serving), making macronutrient contribution nutritionally negligible. Per 100g dry stigmas: calories ~310 kcal, carbohydrates ~65g (including dietary fiber ~3.9g), protein ~11.4g, fat ~5.9g, moisture ~11.9g. Key micronutrients per 100g: vitamin C ~80.8mg, riboflavin (B2) ~0.267mg, niacin (B3) ~1.46mg, vitamin B6 ~1.01mg, folate ~93mcg, manganese ~28.4mg, iron ~11.1mg, magnesium ~264mg, phosphorus ~252mg, potassium ~1724mg, zinc ~1.09mg, copper ~0.328mg. Primary bioactive compounds: (1) Crocins (polyene dicarboxylic acid glycosides, primarily crocetin di-(β-D-gentiobiosyl) ester) — the principal water-soluble carotenoid pigments responsible for yellow-orange color, reported at 6–16% dry weight; (2) Safranal (2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde) — volatile compound responsible for characteristic aroma, derived from picrocrocin degradation, comprising ~70% of volatile fraction; (3) Picrocrocin (4-(β-D-glucopyranosyloxy)-2,6,6-trimethyl-1-cyclohex-1-ene-1-carboxaldehyde) — bitter glycoside responsible for taste, reported at 4–8% dry weight, precursor to safranal; (4) Crocetin (aglycone of crocins) — free form present in smaller concentrations, lipid-soluble; (5) Kaempferol and quercetin glycosides — flavonoids present in minor concentrations (~0.1–0.4% dry weight); (6) Anthocyanins including delphinidin derivatives — trace amounts. Bioavailability notes: Crocins are hydrophilic and demonstrate reasonable gastrointestinal absorption; crocetin (aglycone) is lipid-soluble with absorption enhanced by dietary fat; safranal is volatile and partially absorbed via inhalation and oral routes; picrocrocin undergoes hydrolysis in the gut releasing safranal. Extraction studies in the research dossier confirm supercritical CO2 and ethanol-water solvent systems optimize recovery of these distinct compound classes based on their differing polarities.
Saffron's primary bioactive compounds crocin and safranal interact with serotonin and dopamine pathways in the central nervous system. Crocin exhibits antioxidant properties by scavenging free radicals and modulating cytokine production. Safranal influences GABA receptors and may affect acetylcholine activity.
Current research on saffron consists primarily of extraction methodology studies and phytochemical characterization rather than human clinical trials. No randomized controlled trials documenting therapeutic effects have been conducted to date. The available research focuses on identifying optimal extraction conditions for crocin and safranal compounds. Evidence for clinical health benefits remains insufficient due to the absence of human intervention studies.
Saffron is generally recognized as safe when used as a culinary spice in typical food quantities. High doses exceeding 5 grams may cause toxicity symptoms including nausea and dizziness. Potential interactions with anticoagulant medications may occur due to saffron's effects on blood clotting. Pregnant women should avoid supplemental doses as saffron may stimulate uterine contractions.
