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Medicine and Health – Saffron is hilarious

Professor of Sistan and Baluchestan University said: Saffron consumption is effective in preventing depression and based on current research, it has been concluded that saffron has anti-depressant properties and according to traditional medicine, saffron has been attributed refreshing and hilarious properties.

Dr. Mollashahi, botanist added: Saffron is a valuable food that is obtained in small quantities from the saffron plant. In fact, from every 100,000 to 200,000 saffron plants, about 5 kg of saffron flowers are obtained and the weight of 5 kg of fresh saffron reaches one kg after drying.

He added: Saffron is a seasoning and food coloring. Saffron reduces blood fat and cholesterol. Saffron is sedative, appetizing, antispasmodic, prevents heart disease and cancer, strengthens memory and lowers blood pressure. Saffron plant is used in the treatment of asthma, skin diseases, eye diseases, urinary tract infections, jaundice, premature menstruation, relieving bloating, stomach pain and anemia. Saffron helps digestion and strengthens the stomach and is used as a painkiller, especially for gum pain.

According to the results of this research, the use of saffron in food and drinking at least one cup of saffron tea is recommended for relaxation.

Mollashahi pointed out: Saffron increases concentration and is effective in preventing Alzheimer’s and Parkinson’s. Saffron is effective in treating nerve pain and insomnia. Consumption of saffron in the diet prevents the progression of genetic eye diseases and therefore its balanced consumption is recommended for the elderly and people with eye diseases.

He pointed out: Saffron is effective in regulating the function of vision cells and protects vision cells against damage and prevents the progression of eye diseases and regenerates damaged eye cells. Saffron is effective in treating retinal yellow spot disorders that occur in old age.

Molashahi added: Saffron has anti-cancer properties and acts as an anti-tumor drug and free radical scavenger. The antioxidants in saffron have anti-cancer properties. The use of saffron prevents the occurrence of carcinogenic gene sequences and has a great effect on repairing damaged DNA molecules.

Regarding excessive consumption of saffron, he said: Excessive consumption of saffron is harmful and causes vomiting, decreased heart rate, bleeding from the nose, bleeding from the eyelids and lips and causes dizziness, lethargy, jaundice and other dangerous complications. These consequences can even lead to death. Consumption of three grams of saffron per person per month is very healthy and beneficial, and consumption of more than 5 grams per person per month is harmful. But consuming 5 grams of saffron in one meal can lead to death.

Mollashahi said: saffron gives special aroma and color to food and therefore saffron in food industries such as sausage making, in confectionery such as preparing cake powders, in pharmacy such as antidepressants, in textiles such as dyeing silk fabrics, It is used in the production of alcoholic and non-alcoholic beverages as a natural flavoring and in the dairy industry.

Saffron is a perennial plant that has onions. This onion has a brown pod. This plant grows in southwest Asia. It has a stem and 6 purple petals and 3 strands of red stigma. Propagation of saffron exclusively by the underground gland of coriander (corm) is common. The aroma of saffron is due to the presence of colorless essential oil with tropene and an oxygenated compound with cinnamon called safranal. The taste of saffron is related to the bitter hydroside of picrocrocin and the color of saffron is related to the presence of a substance called crocin.