Saffron: Potential Health Benefits

Singletary, Keith

Saffron: Potential Health Benefits

2020

Singletary, Keith

Saffron is derived from a specific portion of the flowers of Crocus sativus L. and is one of the most expensive spices in the world. Besides its use in Mediterranean, Middle Eastern, and South Asian cuisines, it also has been a part of Ayurvedic and Persian traditional healing strategies for thousands of years. Recently, human studies have emerged examining the capacity of saffron or its individual bioactive phytochemicals to ameliorate conditions and symptoms related to, for example, depression, neurodegenerative conditions, and symptoms of diabetes and cardiovascular disease. This narrative review presents a summary of human studies assessing these and other potential health benefits of saffron supplementation and highlights issues for future research.

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Palabras clave de AGROVOC

cardiovascular diseases crocus sativus diabetes humans saffron

Información bibliográfica

Publicado en

Nutrition today

Volumen 55 Edición 6 Paginación 294 - 303 ISSN 0029-666X

Editorial

Wolters Kluwer Health

Otras materias

Phytochemicals

Idioma

Inglés

Nota

Affiliations: keith w. singletary, phd, is professor emeritus of nutrition in the department of food science and human nutrition at the university of illinois. from 2001 to 2004, he was the director of the functional foods for health program, at the chicago and urbana-champaign campuses of the university of illinois. dr singletary received bachelor and masterʼs degrees in microbiology from michigan state university and his phd in nutritional sciences from the university of illinois. dr singletaryʼs primary research interests include molecular carcinogenesis and the potential use of natural products in cancer chemoprevention. dr singletary currently resides in florida.

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Tipo

Journal Article; Text

En AGRIS desde: 2024-02-28

Formato: MODS

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Enlaces

DOI DOI http://dx.doi.org/10.1097/NT.0000000000000449

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