What Elements Make Saffron Special Spice?
The saffron exhibits folkloric medical function as a herb that cures hundreds of diseases, the modern medicine probes the unidentified cure ever identified that is crocus stivus (saffron spice). In order to understand the medicinal properties of saffron spice and to get the benefit from saffron spice many other medicinal benefits that it delivers in to the medical world. In result of various medical researches held on Persian saffron, hundreds of chemical constituents have been discovered and these constituents are used in medical as well as in commercial applications. Persian saffron is the best medicinal spice to in daily uptake of saffron give you peace mind and body.
Persian Saffron stigmas are used in making of herbal medicine as well as flavoring agent and food coloring. Saffron is rarely found spice as it needs suitable growth climate for growth so it cultivated in few countries worldwide out of which Kashmir and Iran are major origins. Ten saffron types are discovered with the known chemical compounds in it the types of saffron discovered on the research are:
- Indian saffron
- Spanish saffron
- Iranian saffron
The main chemical constituents that have been found in Iranian saffron are trimethyl hydroxyl carboxaldehyde cyclohexene, picrocrocin, cis/trans-crocins, safranal, and kaempferol. The 2-nitroaniline are also present in saffron stigmas.
It has been studied that the total carotenoid contents present in Iranian and Azerbaijanian saffron are richer in comparison to other saffron types. The Iranian saffron constituents are collected and then tested for their mechanism of action against the tumor cells, and as the results revealed that glycosides carotenoids are equitable for antitumor effects.
The three constituents present in saffron are:
- Crocin that is present in a yellow part of stigmas
- Picrocrocin gives saffron bittersweet and rusty flavor
- Safranal gives earthy fragrance to saffron
The chemical found in saffron is basically classified according to the volatility or absence of volatility. The nonvolatile components that are found within saffron are alpha-crocin, crocin, lycopene carotenoids, zeaxanthin, and alpha and beta-carotenoids.
The major volatile constituents that are present are terpene, terpene esters, terpene alcohol.
The picrocin and crocin present in saffron are highly sensitive to air and light that denotes why saffron should be kept in the airtight containers and in a cool dark place while they are not used. When the Saffron exposure to sunlight and oxygen causes the oxidation that directly minimizes the active constituents present in picrocin and crocin, thus minimizing the saffron quality.
The anti-oxidant features of saffron, anti-oxidant features prevent depression, combat cancer, and various neuron degenerative disorders.
The saffron amazing anti-inflammatory properties are found in components derives from saffron plant stigmas: flavonoids, anthocyanins, and tannins. The flavonoids subtypes present are rutin, luteolin and quercetin and bioflavonoids.
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