Saffron is a spice that is derived from the flower of the Crocus sativus plant. There is considerable evidence that saffron has significant antidepressant effects. For example, in a meta-analysis of previous studies, one group of researchers showed that saffron had a significant antidepressant effect when compared to antidepressant medication. The mechanism of action of saffron have also been investigated and some evidence suggests that saffron is able to exert its effects by favourably altering brain neurochemistry. In this regard, it is thought that saffron is able to modify serotonin neurotransmission in the brain. This may be accomplished by a combination of antioxidant, anti-inflammatory, neuroendocrine and neuroprotective effects. In addition, consumption of saffron, which is a spice and therefore a food, is quite safe and there are no known side effects from consuming saffron. One possible strategy to combat mood disorders could therefore be to increase the saffron content of the diet by incorporating it in dishes.
Saffron is effective in the treatment of mild to moderate depression. The stigmas of saffron contain a number of phytochemicals including crocins (family of six mono-glycosyl or di-glycosyl polyene esters), crocetin (a natural carotenoid dicarboxylic acid precursor of crocin), picrocrocin (monoterpene glycoside precursor of safranal and product of zeaxanthin degradation), and safranal. The crocins and crocetin are mainly responsible for the colour of saffron. Picrocrocin is mainly responsible for the taste of saffron. Safranal is mainly responsible for the aroma of saffron. However, all of these phytochemicals may be partly responsible for the mood enhancing effects of saffron.
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