Health benefits of Saffron

Saffron contains many plants derived chemical compounds that are known to have been anti-oxidant, disease preventing and health promoting properties. The flower stigma are composed of many essential volatile oils but the most important being safranal, which gives saffron its distinct hay-like flavor. Other volatile oils in saffron are cineole, phenethenol, pinene, borneol, geraniol, limonene, p-cymene, linalool, terpinen-4-oil, etc. This colorful spice has many non-volatile active components; the most important of them is -crocin, a carotenoid compound, which gives the stigmas their characteristic golden-yellow color. It also contains other carotenoids, including zea-xanthin, lycopene, - and -carotenes. These are important antioxidants that help protect the human body from oxidant-induced stress, cancers, infections and acts as immune modulators. The active components in saffron have many therapeutic applications in many traditional medicines as antiseptic, antidepressant, anti-oxidant, digestive, anticonvulsant. This novel spice is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome oxidasesenzymes. Additionally, it is also rich in many vital vitamins, including vitamin A, folic acid, riboflavin, niacin, vitamin-Cthat is essential for optimum health.

Medicinal uses

The active components present in saffron have many therapeutic applications in many traditional medicines since long time ago as anti-spasmodic, carminative, diaphoretic. Research studies have shown that, safranal, a volatile oil found in the spice, has antioxidant, cytotoxicity towards cancer cells, anticonvulsant and antidepressant properties. lfa-crocin,a carotenoid compound, which gives the spice its characteristic goldenyellow color, has been anti-oxidant, anti-depressant, and anti-cancer properties.

See the table below for in depth analysis of nutrients: Saffron (Crocus sativus), Nutritional value per 100 g. (Source: USDA National Nutrient data base) Principle Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pyridoxine Riboflavin Vitamin A Vitamin C Electrolytes Sodium Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc 93 g 1.46 mg 23% 9% Nutrient Percentage Value of RDA 310 Kcal 15.5% 65.37 g 11.43 g 5.85 g 0 mg 3.9 g 50% 21% 29% 0% 10%

1.010 mg 77% 0.267 mg 20% 530 IU 80.8 mg 148 mg 1724 mg 111 mg 18% 135% 10% 37% 11%

0.328 mg 37% 11.10 mg 139% 264 mg 28.408 mg 252 mg 5.6 g 1.09 mg 66% 1235% 36% 10% 10%

Selection and storage Fresh saffron is available in the special spice markets. Try to buy dried whole stigma instead of powdered saffron since oftentimes it may be adulterated. Choose a well-sealed container from the authentic selling company, which includes the date of package and expiry. Fresh spice should feature bright orange-yellow hue and each thread-like stigma measuring 2 to 4 cm in length. Avoid inferior quality product featuring grey color streaks or light spots on the stigma. This spice has a characteristic pungent bitter-honey taste with pleasant aroma. Store in closed box and keep it in cool dark place away from the light since light rays oxidizes the pigments in saffron and offsets its flavor.

Culinary uses

Saffron rice with pomegranate seeds Photo courtesy: Canadacow Just a pinch of fresh saffron is enough to enhance the flavor and color the entire recipe. There are several methods to use it in the kitchen. Whole stigma can be added directly to the preparations, or oftentimes, the threads are ground and powdered using traditional hand mill and added to the recipes. In the third method, a pinch of saffron is added to a cup of hot water, steep; add this water to the recipes. Here are some serving tips:

Saffron stigmas have been used as flavoring base and coloring agent in both food and drinks in Mediterranean, Asian cuisines. It has been in use in the preparation of sweet dishes in many Indian, Pakistani, and Cental Asian countries. It is also used as a color and flavoring base in the preparation of ice creams, cakes and drinks.

Medicinal uses of saffron Saffron has long been used for medicinal purposes. As with a lot of other herbs, saffron is also useful in the treatment of stomach and gastrointestinal disorders amongst other ailments. Below is a list of the therapeutic properties of saffron and some of the disorders that saffron has been known to treat.

Saffron stimulates digestion and soothes the stomach. It eases wind and lessens intestinal gas. Saffron promotes menstruation and regulates periods. Research shows that several components of saffron may boost the memory and improve learning skills. Saffron is an important antioxidant and helps to protect the body's cells against damage from free radicals. Studies have shown that saffron may be taken in order to combat cancer and slow down tumour growth. It has been used as an antidepressant and a general tonic. Saffron is a mild sedative. It has been used to relieve muscle cramps and spasms. Saffron promotes sweating and perspiration, which is helpful in relieving fevers and high temperatures. Saffron is effective in relieving stomach pains including period pains. Saffron is used in kidney ailments and can also help to reduce the size of an enlarged liver. Saffron can relive colic in children. Chinese herbalists used saffron to treat chest infections and disorders. Can be used to reduce headaches. Saffron is said to be an aphrodisiac and was used by Cleopatra before lovemaking.

Recipe ideas for cooking with saffron Saffron is used in many different cuisines all over the world. In India it is used with rice and some sweets, whilst in France and Spain it is popular in fish-based dishes. Below are a number of recipe ideas for the use of saffron in cooking.

Use saffron in the French "bouillabaisse", a type of fish stew. It is one of the main ingredients of the Spanish paella. In Italian cooking it is used in "risotto a la Milanese". Use saffron to flavour and colour rice. Use in Indian biriyani rice dishes. Add to coffee with cardamom for a Middle Eastern hot drink. Saffron is a good spice to use with fish, such as cod or halibut, giving it excellent colour and flavour. Use for a Scandinavian-style saffron sweet cake. Use to flavour ice cream, as they do in India. Use in all types of curries. Use to make Cornish saffron buns. Add to sauces to give it colour and a spicy flavour. Add saffron to crab or fishcake mixtures. Add to mayonnaise or garlic mayonnaise to give it a different colour. Add to soups for a bright colour. Saffron is also often partnered with chicken.

Health benefits of Garlic 1. A compound in garlic called ajoene is a natural antioxidant that has anti-clotting abilities, thus helping in the prevention of heart disease and strokes. 2. Ajoene has also been shown to stop the spread of skin cancer cells when applied topically. 3. Compounds in garlic have been shown to prevent prostate cancer. 4. Garlic may protect against colon cancer by protecting colon cells from toxins and inhibiting the growth of cancer cells if they do develop. The selenium and vitamin C found in garlic are also known to protect against colon cancer. 5. Research suggests garlic may decrease the ability of H. pylori to cause ulcers and stomach cancer. 6. Research has shown that cooking garlic with meat reduces carcinogenic chemicals in cooked meat that are believed to be linked to breast cancer in meat-eating women.

7. The allicin in garlic has been shown in some studies to promote weight loss in rats. 8. The allicin in garlic has been shown to lower blood pressure. 9. Garlic has been proven to lower LDL cholesterol and raise HDL cholesterol. 10. It has been shown to reduce the carcinogenic effects of asbestos exposure. 11. It fights free radicals. 12. It has been shown to reduce inflammation and pain in the body, making it beneficial for people with osteoarthritis and rheumatoid arthritis. 15. Cold and flu prevention: Because of its antiviral and antibacterial properties as well as its vitamin C content, garlic is a powerful agent against the common cold as well as the flu. 16. It has been shown to fight the germs that cause tuberculosis. 17. A component of garlic called diallyl disulfide has been shown to kill leukemia cells.

18. It is a good source of vitamin B6. 19. It has been shown to be an effective anti-fungal agent for treating yeast infections, vaginitis, and athlete's foot. 20. Garlic has been shown to protect rats from diabetes complications such as retinopathy, kidney disease, cardiovascular disease, and neuropathy. Preparation and Dosage For best results, fresh garlic or preparations that mimic it need to be used. Dried or cooked garlic, as well as garlic oil, lose a significant amount of potency during processing (though they aren't worthless and are still beneficial to eat as food). Preparations used for medicinal purposes should state that they have allicin potential of at least 6,000 mcg on the label. Alternately, eat one chopped clove of fresh garlic per day. (The fresh garlic that has been peeled and sometimes minced and sold in jars in the grocery store is not potent enough.) Good quality garlic supplements list the "allicin potential" they contain and not a certain amount of allicin. This means that when the supplement gets to the stomach, it releases 6,000 mcg of allicin, the pungent chemical that accounts for garlic's sharp flavor. The supplements do not contain actual allicin, because this compound is extremely unstable and quickly breaks down. Instead, good garlic supplements contain alliin, the stable precursor to allicin. It is released only upon digestion, so your body can make the best use of it. Storage Store garlic in a cool, dark, dry place with good air circulation. Check on it occasionally, and remove any cloves that have gone bad, being careful not to nick the remaining cloves. Garlic Medicinal Uses

Garlic acts as an antiseptic & helps in curing the wounds very quickly. One of the health benefits of garlic is that it helps in fighting against various infection & acts against inflammation and infection, including colds, coughs by adding a freshly cut raw clove to food three times a day or take kyolic garlic capsules but raw is always best.

In certain studies in China it has been shown that it contains chemicals that prevent cancer. They suggest that eating garlic on regular basis provides some protection against cancer.

Fresh or cooked garlic or 500 mg garlic capsules twice daily helps in lowers down the blood pressure & cardiovascular problems. It increases the levels of high density lipoproteins & reduces harmful cholesterol in the blood & keeps arteries and heart healthy.

It thins the blood, reduces clotting and helps in controlling blood pressure and poor circulation.

Garlic stimulates the immune system of body & helps in fighting against various diseases.

Prevents & relieves chronic bronchitis, respiratory problems, and catarrh. It acts as a nasal decongestant & expectorant. It is also helpful for hum oral asthma, hysteria, dropsy & scurvy. Garlic works as a cleanser of the digestive system, helps in curing flatulence, kills internal parasites and is an excellent internal antiseptic.

Researcher recommends daily dose of fresh garlic of about 4 gm, equivalent to one or two small cloves for each & every person who wants to keep himself healthy.

Garlic Cooking Tips and Hints Believe it or not, one raw garlic clove, finely minced or pressed releases more flavor than a dozen cooked whole cloves. When garlic cloves are cooked or baked whole, the flavor mellows into a sweet, almost nutty flavor that hardly resembles any form of pungency. This nutty flavor makes a surprisingly nice addition to desserts, such as brownies or even ice cream. Cooked, whole, unpierced cloves barely have any aroma at all, while raw garlic is the strongest in flavor. When sauteing garlic, be very careful not to burn it. The flavor turns intensely bitter, and you'll have to start over. There are a myriad of garlic presses available on the market, but I personally prefer the Zyliss/Susi. This is the queen of all garlic presses in my humble opinion, and although

it may cost you $10-15, it is virtually indestructible, as well as a pleasure to use and clean. If you have a good garlic press, you don't even need to peel garlic cloves before pressing, which can be a wonderful time-saver. Just place the unpeeled clove in the tool cavity, press and discard the skins left in the cavity. An easy rule of thumb to remember regarding the potency of the flavor of garlic is: The smaller you cut it, the stronger the flavor. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that strong aroma and potent flavor.