For many women, saffron is a powerful antioxidant. It helps regulate blood pressure. Studies show saffron can decrease blood pressure by reducing the release of toxins, increasing blood flow and improving the heart’s ability to pump blood to the skin.
Saffron has been used by Ayurvedic practitioners and herbalists for millennia to reduce body aches, relieve headaches, increase vitality or enhance mental power. (See: Saffron: A Healing Power). The same goes for its effects on other organs and bodies. The effects are often related to the concentration of a substance. If saffron is present in a large concentration, it gives it a stronger feeling. More than that, when saffron is present in small droplets – like powder – it gives it a stronger feeling. When it’s concentrated in grains or leaves, it has stronger and longer lasting effects.
It may have even positive health benefits for cardiovascular disease. (See: Saffron: A Cure for Heart Disease).
It is also a powerful natural anti-inflammatory. The antioxidant properties help control inflammation and prevent the formation of bacteria in the body. Research shows that saffron oil can kill microbe-induced inflammation. You could also use saffron oil for arthritis, eczema and psoriatic arthritis.
What is ‘saffron’ and what does it mean?
Saffron is an Italian pepper with yellow-orange seeds and is used for both cooking and colorants in cosmetics. It is a common spice in Indian cooking.
Is saffron harmful?
Saffron has low amounts of caffeine in comparison to coffee. However, it will increase the blood pressure naturally.
Can saffron make you ill?
There aren’t any research results that suggest saffron can be harmful for health. Many studies on the benefits of saffron show that it is a potent antioxidant as well as an anti-inflammatory, which means saffron would help fight diseases like cancer, chronic kidney disease, heart disease and diabetes with better health outcomes.
What are the adverse health effects of saffron?
There are a handful of reasons why people should avoid consuming saffron. The most common, related to saffron’s high concentration in grains, is that it increases risk of heart disease. In many studies, people who eat saffron tend to have a higher risk of heart disease than people who don’t.
saffron crocus companion plant, grow coffee indoors, saffron planting zone, how many years ago was the first saffron planted flag, how many years ago was the first saffron planted seeds designs