Safforn

Safforn:

Saffron is one of the most valuable and expensive medicinal plants in the world, which is only found between latitudes 30 and 50 degrees north and longitudes 10 and 80 degrees east. The amount of saffron production in 2007 was 245 tons, of which 93.7% is produced in Iran with an average yield of 4.6 per area. The three-branched saffron cap, which is its most important commercial part, has many applications in the pharmaceutical and food industries. In 2022, the area under saffron cultivation in Iran will reach 626 thousand hectares, of which 54 thousand hectares are in Khorasan Razavi Province.

Botany:

It is a perennial and geophyte-triploid plant that can continue its life cycle for 8 to 14 years. During each growing season, saffron goes through growth stages after flowering by producing daughter corms from the mother corm. During the growth period, new corms are generally formed on older corms. As the plant density increases. Accordingly, the number of flowers and also the total dry matter yield of saffron are low in the first year and reach their maximum in the fifth to sixth years after planting. The yield of saffron cap is mainly dependent on the weather conditions and cultivation medium during the period of formation of daughter corms.

Chemical composition:

The chemical analysis of this plant shows more than 150 substances in the stigma, the most important of which are crocin, picrocrocin and safranal. It has similar compounds of carbohydrates, enhancers, producers, mineral salts, vitamins and secondary metabolites such as crocin and its derivatives (creator), the color of crocin (flavor agent) and safranal (fragrance agent) which these determining compounds can have the production rate and quality.

Medicinal properties:

In addition to being a widely consumed food seasoning, saffron also has numerous pharmacological properties and is a medicine. Because it can have a significant pharmacological effect in humans in small amounts through the pig route. Saffron has an anticancer effect in various cell models and on the breast spectrum, colon adenocarcinoma, rhabdomyosarcoma, papilloma and a wide range of tumors including leukemia, ovarian carcinoma and squamous cell carcinoma. Saffron crocin, crocin and safran have free radical scavengers and antioxidants.
Saffron has been mentioned in texts as a pain reliever and pain reliever, and as a convulsive and insomnia reliever, and as a kidney and gallstone remover, and as a laxative, vision enhancer and treatment for diarrhea. In different parts of the world, saffron is used as a sedative, astringent, appetite stimulant and stomach tonic. In Germany, saffron is used as a sedative, to treat stomach and abdominal pain, and to reduce the effects of asthma. Saffron prevents heart disease and cancer, enhances memory, and lowers blood pressure. Medical research has also proven that the antioxidants in saffron have anti-cancer properties.

Medicinal uses of saffron in traditional medicine:

Saffron, its extract and tincture are traditionally used as a digestive aid, appetite stimulant, sedative, diaphoretic, expectorant, stimulant, aphrodisiac, amenorrhea, abortion of fetal bile and pain, treatment and treatment. Gums, red and dry nasal mucosa and mucus (Catarrh), bloating, nausea, depression, cognitive disorders (Cognitive), seizures, menstrual irregularities, painful menstruation, heavy bleeding from childbirth, heavy bleeding from childbirth, chronic bleeding, after that, uterine pain, cough, asthma, ectropion, advertising. It has been used to treat bloody diarrhea, colds, heart disorders, and cancer. Saffron is used in Ayurveda as an adaptogen (increasing the body’s resistance to stressors such as trauma, diet, and fatigue).