Goals: Good Aging, Nervous System Protection, Mood Enhancement, Antioxidant Power, Skin, Beauty, Brain & Focus, Energy & Mood, Eye, Gaming, Heart, Heat Intolerance, Pre-workout, Stress & Depression, Weight Management
History: Saffron cultivation and use span more than 3,500 years across cultures, continents, and civilizations. Believed to be native to the Mediterranean area, Asia Minor, and Iran, the saffron crocus has long been cultivated in Iran and is supposed to have been introduced into Cathay (China) by the Mongol invasion. It is mentioned in a Chinese materia medica (the Bencao gangmu, 1552–78). The saffron crocus (Crocus sativus) is now a triploid, incapable of independent sexual reproduction, and all propagation occurs through vegetative multiplication. Harvesting saffron is labor-intensive; each delicate stigma must be plucked by hand. To obtain just one pound (453 grams) of saffron threads, around 70,000 flowers are needed. For a whole kilogram, it’s approximately 150,000 flowers! Iran claims over 80% of the world’s saffron production, making it the largest producer. Our saffron comes from Iran, Khorasan.
Daily Intake: people can safely take up to 1.5 grams of saffron per day. However, only 30 mg of saffron per day have been shown to be enough to reap its health benefits. On the other hand, high doses of 5 grams or more can have toxic effects. Pregnant woman shouldn’t eat it at all.
Supplementation: Saffron contains antioxidants like crocin, picrocrocin, safranal, and others. These antioxidants combat oxidative stress and free radicals, potentially protecting against conditions like cancer and heart disease. Compounds in saffron, such as crocin, reduce inflammation and oxidative damage in the brain. Early evidence suggests saffron may benefit those with Alzheimer’s symptoms. Saffron extract increases dopamine levels in the brain, potentially improving mood. It’s being explored as an addition to depression treatment.