Chemical Composition and Biological Uses of Crocus sativus L. (Saffron)

Abstract

Crocus sativus L. (Iridaceae) is a stemless herb produced in Iran, Afghanistan, Turkey, Spain, Greece, and India. It is commonly known as saffron and used since historical times as an important crop of food and nutraceuticals and for its therapeutic importance. The main use of this plant comes from yellow-coloured dried stigmas having a bitter taste and intense aroma. Saffron contains aromayielding compounds and volatiles (150) of different chemical natures such as terpenes, terpene alcohol, and their esters. Around 135 bioactive molecules have been isolated including chemical markers (crocin, crocetin, picrocrocin, and safranal) from C. sativus. The picrocrocin and safranal are major contributors for its bitter taste and hay fragrance. Golden herb possesses a variety of therapeutic potentials such as antimicrobial including antiparasitic and antibacterial, antioxidant, hypotensive, hypolipidemic, anxiolytic, antidepressant, anticonvulsant, antinociceptive, anti-inflammatory, diuretic, cytotoxic, etc. In addition, saffron also possesses various health-promoting properties like treating asthma, menstrual cramps, depression, and many more. Many ayurvedic and herbal formulations have been prepared from saffron which includes skincare and health-care products. Saffron is an expensive spice with a price of for 1 kg stigmas around 600-1000$. The high cost and demand of the golden spice encourage the scientific community to made efforts for its large-scale production. Hence, quality insurance of saffron needs to be certified as per ISO/FDA. The overview of the background, phytochemistry, pharmacological activities, substitutes, adulterants, toxicity, and formulations has been discussed along with quality and standardization methods of saffron.