Saffron contains some nutritionally interesting phytochemicals including crocins, picrocrocin and safranal. Both saffrinal (a monoterpene aldehyde) and picrocrocin (a glycoside of safranal) are degradation products of the carotenoid zeaxanthin (picrocrocin being an intermediate and saffron being an end product of degradation). Saffron is present in the essential oil of saffron and is responsible for its aroma, whereas picrocrocin is responsible for the taste of saffron. Crocins are glucosyl esters of crocetin, and are carotenoids that also contribute towards the distinctive yellow colour of the stigmas. Crocins have been evidenced to possess significant neurological effects in humans and animals and may confer protection from mood disorders. Experimentally increased grooming in rodents can be attenuated by administration of crocin suggesting it may protect from obsessive compulsive disorder. However, it is not fully understood if safranal and picrocrocin have anxiolytic effects like the crocins.
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