some of harms of saffron

some of harms of saffron

Recent studies by scientists suggest that pregnant women should not use saffron in their foods at all during the pregnancy, and especially in the first quarter.

Barberry and saffron for pregnant women have irreparable risks and may lead to the abortion of their child.
By testing on 150 pregnant women, they found that those who consumed barberry and saffron in the first trimester of pregnancy endanger their children’s lives and also suffer from preterm labor.

Researchers have found that barberry and saffron, like medicine, tend to contract muscle and make it difficult for moms to breathe.
Because saffron affects the reproductive system, pregnant women should avoid eating it, as it may cause abortion. Eating too much saffron for kidneys is harmful. It reduces appetite and causes headache and disturbs the senses. Saffron should be kept in closed glass and away from light because it loses its aroma and color in light of light.

Toxicity
Saffron consumption is high in toxicity and causes vomiting, uterine bleeding, bloody diarrhea, zinc blood flow from the nose, eyelids and lips, dizziness, lethargy, yellowing of the skin, and intense muscle contractions and sometimes even death.
With tests, it is possible to take up to 1.5 grams per day for an adult, but try to avoid this amount to avoid further complications and problems, and avoid excessive consumption. Touched

New research
Climate change and geographical conditions are fundamentally affecting the quantity and quality of the effective materials of plants, and plants grown in different parts of the world may contain substances and, as a result, have different effects or therapeutic values, and Or, for example, they are toxic.

One of the ingredients in saffron, which is a large amount of toxicity, is a substance called Safranal, which is one of the main sources of saffron, and it is mentioned.
With the new research carried out at Tehran Pharmaceutical Faculty on saffron, Iranian saffron was found to have a lower percentage of Safranal than saffron in different parts of the world, and this is one of the greatest advantages and differences between Iranian and non-Iranian saffron Is.
In fact, it can be said that the toxicity of Iranian saffron in large quantities is lower than non-Iranian types, which have not yet been reported to the scientific community and users in the world.

source: namehnews.ir