23 Amazing Health Benefits of Saffron (Kesar) - 2
15. Throat, tongue, lip care
Saffron is rich source of vitamin B2
(riboflavin). Consumption of saffron on daily basis is helpful in prevention of
swelling of tongues, throat soreness, cracked of lips, skin irritation and skin
cracking.
16. Male vitality
Saffron can be used to improve men’s vitality.
Saffron has the ability to give vitality to the older people.
17. Stress buster
Saffron contains carotenoid which is beneficial in boosting the level of
immunity and it also reduces oxidant-induced stress.
18. Cellular functioning
Saffron contains lots of macro-micro nutrients, like potassium and
magnesium; these nutrients are helpful in the growth of cells and tissues. It
is also repairs damaged to the cells in the body.
19. Insomnia
It is said that saffron is also a mild
sedative which can be used for insomnia and even treat depression. Taking a
pinch of saffron with milk before bed helps in sleep disorders like insomnia.
20. Muscular problems
Saffron can be used in curing muscular
degeneration. Saffron not only reduces the degeneration process but also helps
in curing the damaged cells.
21. Antidepressant
The presence of safranal and
alfa-crocin, (a volatile oil compound), very effective in controlling
depression and performs like as anticonvulsant. Saffron
brings joyfulness and perception power in
the body.
22. Analgesic
Saffron contains a soothing compound
called safranal, which has great impact on the nervous system and it is very
helpful as analgesic.
23. Prevents cancer
Saffron contains bio-chemical compounds called
zea-xanthin, alpha and beta carotene and lycopene; these compounds acts as
immune modulator and protects us from cancer.
How to Choose Saffron?
Saffron is very expensive. There are
also many adulterated and fake products being dyed to imitate saffron. To find
out whether you have pure saffron or not, immerse a bit of the product in warm
water or milk. If the liquid colors immediately, then the saffron is fake. Pure
saffron must soak in either warm water or milk for at least 10 to 15 minutes
before its deep red-gold color and the saffron aroma begin to develop.
