from Dr. Mercola
Saffron is a spice derived from the stigma of Crocus sativus, a perennial plant belonging to the iris family
One saffron flower contains only three stigmas. It takes around 200,000 dried stigmas from about 70,000 handpicked flowers to make just 500 grams (17 ounces) of pure saffron
Phytochemical studies have revealed four main bioactive components in saffron: crocin, crocetin, safranal and picrocrocin. These compounds not only give saffron its characteristic flavor and fragrance, but they’re also responsible for the spice’s pharmacological effects. Crocin, in particular, is found to have analgesic, anticancer, antidepressant and anticonvulsant properties
