Description
Saffron contains a considerable range of plant compounds, all of which act as antioxidants in the body. Molecules that protect the body's cells from free radicals and oxidative stress are called antioxidants.
Important antioxidants in saffron include crocin, crocetin, safranal and kaempferol.
Crocin and crocetin are carotenoid pigments from which the red colour of saffron is derived. Possible properties of these two compounds include antidepressant effects, protecting brain cells from progressive damage, improving inflammation, reducing appetite, and helping to lose weight.
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