Abstract
Saffron has been used in Chinese medicine for a very long time, dating back to 1979, when it was first brought inside of China. According to Traditional Chinese medicine, saffron has a sweet, moderately chilly character, and it has remarkable effects on the liver and heart systems. In addition, this spice stimulates blood circulation, removes blood stasis, reduces blood temperature, and eradicates heat-related toxins. The herb has been used to treat a variety of conditions, including pain, hemoptysis, asthma, phlegm, sleeplessness, depression, anxiety, and Alzheimer's disease. Saffron has over seventy different bioactive components, the most important of which are crocin, crocetin, and safranal. These three components are responsible for the distinctive color and flavor of saffron. This article briefly covers the phytochemistry and pharmacological potential of this uncommon herb.
Published Version
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