What is Saffron

Saffron, is derived from the dried stigmas of flowers of Crocus sativus plant, belonging to the Iridaceae family. It has been used for centuries as a spice for its colour, flavour and aroma. Saffron, the world's most expensive spice, is renowned for its culinary and medicinal properties. Crocin, crocetin, safranal, and picrocrocin are bioactive compounds from saffron that impart antioxidant and anti-inflammatory properties. Human clinical trials have reported saffron's therapeutic value as antioxidant, anti-inflammatory, anti-apoptotic, neuroprotective, and antidepressant. Saffron, is shown beneficial in pain relief, age-related macular degeneration cardiovascular diseases, cancer, Alzheimer's disease and neurodegenerative disorders. This book chapter will provide details on saffron and research on its therapeutic applications.