Pulwama : Saffron, often referred to as the “golden spice,” has been treasured for centuries for its unique flavor, aroma, and striking crimson hue. Beyond its culinary uses, saffron holds immense medicinal value, a fact acknowledged both in ancient and modern medical practices.
Dr. Amjad Hussaini, Senior Scientist at the Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology, highlights that saffron’s healing properties were first documented in Materia Medica by the first-century Greek medical practitioner Pedanius Dioscorides. Ancient physicians like Hippocrates and Pliny used saffron to address excessive drunkenness, loss of male potency, and as an aphrodisiac.
Dr Hussaini explains that saffron’s medicinal properties stem from its rich composition of bioactive compounds. The red stigmas of Crocus sativus contain vital components such as safranal, crocin, kaempferol, picrocrocin, crocetin, and carotenoids, which are rare in other species. Among these, picrocrocin and crocin are particularly notable and have been detected only in saffron and a few other plants, such as Buddleja and Gardenia.
Scientific research has confirmed saffron’s significant role in pharmacognosy, with numerous studies highlighting its antioxidant, anticancer, and sedative properties. It has also been shown to support neurological health and alleviate various conditions such as coronary artery diseases, neurodegenerative disorders, bronchitis, asthma, diabetes, and colds. Saffron’s strong antioxidant properties make it a valuable natural remedy in traditional medicine, with applications in treating cold, scarlet fever, and asthma.
Dr Hussaini points out that modern studies confirm the antioxidant and anti-inflammatory effects of saffron, particularly through ethanol or aqueous extracts of safranal and crocin. Researchers have found crocin to be a more potent antioxidant than α-tocopherol, with additional benefits such as lowering blood bilirubin levels and reducing cholesterol and triglycerides. Moreover, saffron has demonstrated notable anticancer properties, positioning it as a promising agent in cancer therapy.
In 2019, Dr Hussaini and his team explored saffron’s potential in addressing challenges posed by COVID-19 in their groundbreaking research paper. They noted that while COVID-19 primarily affects the respiratory system, it also triggers systemic inflammation, oxidative stress, and mental health issues. Saffron’s bioactive compounds, particularly crocin and safranal, have been found to alleviate these effects. Crocin neutralizes harmful free radicals, reducing inflammation, while safranal acts as a bronchodilator, easing respiratory distress.
Clinical trials and laboratory studies further reveal that saffron enhances immune function by modulating both humoral and cellular immunity. It increases levels of macrophages and lymphocytes, essential for combating infections, and reduces pro-inflammatory cytokines, which are key drivers of the severe “cytokine storm” in critical COVID-19 cases.
Beyond its physiological benefits, saffron also addresses the mental health challenges associated with the pandemic. The stress of prolonged lockdowns, social isolation, and recovery from illness has caused a significant rise in anxiety, depression, and insomnia. Studies comparing saffron with antidepressants like fluoxetine indicate that it is equally effective in treating mild to moderate depression. Safranal and crocin influence the serotonin system in the brain, boosting mood and alleviating anxiety, with the added advantage of minimal side effects.
For COVID-19 survivors, saffron offers hope for enhanced mental resilience and cognitive recovery. By combating oxidative stress in the brain, it provides protection against neurodegenerative conditions, improving the overall quality of life post-recovery.
Saffron’s therapeutic potential extends to cardiovascular and renal health. Its antioxidant properties help protect these vital systems, particularly in patients with diabetes and hypertension, which are major risk factors for severe COVID-19. The spice also shows promise in regulating blood sugar levels and lowering cholesterol.
Research has also uncovered saffron’s antiviral properties, with compounds like crocin and picrocrocin exhibiting inhibitory effects on viral replication, including herpes and HIV. Preliminary studies suggest that these compounds may interfere with the lifecycle of the SARS-CoV-2 virus, although further research is required to confirm this.
Traditional uses of saffron in managing asthma and bronchitis have been validated by modern science. Safranal, in particular, relaxes tracheal muscles and reduces airway inflammation, making it effective in treating respiratory symptoms associated with COVID-19.
While saffron is not a cure-all, its versatility and safety make it a valuable addition to integrated treatment plans for chronic and complex conditions. Clinical studies confirm that daily doses of 30–50 mg are safe and effective, with minimal side effects. However, excessive consumption—over 5 grams per day—can cause adverse effects such as dizziness and nausea, underscoring the need for moderation.
