Saffron (zafraan) is the spice that we add to a number of desi dishes for that signature golden colour and delicate flavour. This spice is packed with health benefits and has been used in traditional medicines for ages due to its antioxidant, antiseptic, antidepressant and anticonvulsant properties. Copper, potassium, calcium, manganese, iron, selenium, zinc, magnesium, folic acid, riboflavin, niacin and Vitamins A and C are just a few of the vitamins and minerals that saffron contains.
Researchers have discovered that a biomolecule named crocin, which is the main active ingredient in saffron, is good for the liver and prevents a deadly form of liver cancer known as hepatocellular carcinoma (HCC). The anti-carcinogenic effect of crocin has chemoprotective properties against HCC.
In multiple studies, scientists found that saffron has the unique ability to both slow and reverse cancer growth!
Saffron’s cancer-preventive properties include inhibiting the promotion of tumors and preventing chemical modifications to DNA that can activate cancer genes or induce new cancer-causing mutations.
Additionally, saffron has been shown to help reduce the harmful effects produced by chemotherapy drugs.