July 26, 2025

Saffron is derived from dark red stigmata of a bulbous and perennial herbal plant known as Crocus sativus L. It belongs to the Iridaceae family that is considered the most expensive carotenoid-rich spice and is widely available in Iran, India, and some European countries such as Italy, Spain, Greece, and France. Four main bioactive secondary metabolites which contribute to the overall appearance, taste, and potential biological activities of saffron are picrocrocin (bitter taste), crocetin (yellow-orange color), crocin (yellow-orange color), and safranal (hay-like fragrance). Besides, saffron is constituted by other metabolites such as carotenoids, terpenes, isophorones, anthocyanins, and flavonoids. Saffron has been used to treat a variety of diseases such as diabetes, hyperlipidemia, Alzheimer's disease, depression, epilepsy, cancer, cardiovascular, and sexual disorders. Various investigations suggested that saffron may possess a plethora of pharmacologic effects including anti-oxidant, anti-inflammatory, anti-nociceptive, anti-genotoxic, anti-nociceptive, anti-atherosclerotic, insulinotropic, neuroprotective, immunomodulatory, and cytotoxic effects.

While there are a variety of claimed medicinal properties of saffron, it is essential to assess the effects of saffron on liver function. Liver is an important organ responsible for many functions such as metabolism of xenobiotics, regulation of blood coagulation, storage of nutrients, synthesis of bile and proteins, and elimination of microorganisms in the body.