Saffron is a herb that is made from the dried stigma of the Crocus sativus plant. The Crocus sativus plant belongs to the Iridaceae or iris family of plants. As saffron is so difficult to produce in high quantities it is very expensive, and weight for weigh worth more than gold. Saffron has consistently been shown to be an effective mood enhancing herb and is particularly well researched for its antidepressant activity in humans. For example, in one study, researchers administered 30 mg per day of saffron to a group of human subjects with mild to moderate depression. The results of the study showed that the saffron was significantly effective at alleviating depression in the subjects, and in this regard was as effective as the antidepressant drug imipramine. Saffron therefore appears to be therapeutically effective in the treatment of mild to moderate depression in humans, and may produce less side effects that pharmaceuticals. Saffron may also improve general health because of its antioxidant content.
The phytochemicals in saffron have been extensively studied. Saffron has been shown to contain more than 150 volatile and aroma yielding phytochemicals. Safranal and picrocrocin give saffron much of its distinctive aroma and may contribute to its biological effects. There are also a large number of non-volatile compounds that may contribute to its therapeutic effects. These include carotenoids including zeaxanthin, lycopene and α- and β-carotenes. Another carotenoid, α-crocin (an ester of the carotenoid crocetin) is responsible for the golden yellow-orange colour of saffron.
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