Phytochemistry and Pharmacology of Saffron, the most Precious Natural Source of Colour, Flavour and Medicine

Saffron (Crocus sativus L.), primarily a Mediterranean herb has been valued since antiquity not only as a culinary condiment, but also as a source of dye, perfume and medicine. It is well known for its diverse uses such as a food additive and a palliative agent for many human diseases. Medicinally, Saffron is regarded as tonic and antidepressant and has been used in various ancient cultures for strengthening digestion, relieving coughs, smoothing menstruation, relaxing muscle spasms, calming anxiety and improving mood. Phytochemical investigation of Saffron has led to the isolation and characterization of a number of active chemical constituents. Pharmacological studies have only validated the traditional medicinal claims of Saffron but also discovered further therapeutic efficacies. In view of its diverse therapeutic efficacy, saffron can be a promising candidate with potentials for new drug design. Phytochemical, pharmacological varied uses and quality control aspects of saffron are reviewed in this paper.