Saffron is a red-orange stigma of flowers in the crocus plant. Dried stigmas separated from flowers are used as spice and also as colouring agent in various foods. The manual plucking of stigmas requires labour and therefore, it is very expensive. Saffron has gained popularity as a natural source of unique bioactive compounds such as safranal, picrocrocin and crocin. Crocin is a water soluble carotenoid which makes almost 30% of the dry mass of saffron and is commercially obtained from this source.
Crocin has been shown to be an effective antidepressant, anti-anxiety, and memory enhancer. Studies have shown that consumption of 30 mg/day crocin for 4 weeks significantly improved anxiety and mood disorders in patients suffering from depression. Another research finds that daily oral consumption of saffron improves sleep quality in diabetic patients. It has been proposed that the antidepressant effect of crocin relies on triggering the synthesis of neurotransmitters – dopamine, norepinephrine serotonin and glutamate. To confirm this, an aqueous extract of saffron was administered in rats and the concentrations of dopamine, serotonin, norepinephrine, and glutamate were determined after the administration. Saffron increased the production of these important neurotransmitters in the brain. It is also believed that being a powerful antioxidant, crocin protects brain from damages caused by free radical and is thereby helpful in maintaining brain health and mental status.
Dr. Shahina Naz is a highly accomplished food scientist, technologist, and nutritionist renowned for her multifaceted expertise in academia, research, and professional writing. With a Ph.D. in Food Science and Technology and postdoctoral fellowships in polyphenols and health at the University of Leeds, UK, and flavor chemistry at Oregon State University, USA, she has built a spectacular career centered on advancing the science of nutrition, food safety, and well-being. Her academic and research contributions include pioneering innovative programs, such as the BS program in Human Nutrition & Dietetics, and authoring groundbreaking studies published in leading scientific journals.
An esteemed author and communicator, Dr. Naz has a remarkable ability to translate complex scientific concepts into engaging, accessible narratives. She has authored research articles in top-tier journals, books for academic audiences, and numerous articles for the general public in magazines, newspapers, periodicals and digital platforms. Her writings, celebrated for their depth and clarity, focus on the health benefits of various foods and ingredients, nutrition, and holistic well-being. Through her skillful communication, she bridges the gap between rigorous science and everyday practicality, empowering readers to make informed decisions about their health.
Dr. Naz’s prolific contributions extend beyond writing to active participation in conferences, workshops, and public forums, where she shares insights into nutrition, food standards, and emerging trends. Her dedication to fostering public awareness, coupled with her exceptional writing and research capabilities, has solidified her reputation as a thought leader and advocate for science-based approaches to food and health.
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