Saffron

Last updated on: 26.01.2023

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Definition
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The saffron cocus or true crocus belongs to the iris family. Saffron is known as a spice and because of its color as a food coloring agent. as a nursery rhyme says: "Saffron makes the cake geel".

The harvest of saffron is done by hand: from the flowers are pinched off the pistil tips with the attached saffron threads. For 500 g of saffron (dry weight) 200,000 to 400,000 flower stigmas are needed, which explains the high presi of saffron threads, one of the most expensive spices ("red gold").

The quality saffron (Croci stigma) is defined in the German Medicines Codex (DAC).

HMPC: not edited

ESCOP: not edited

Commission E: negative monograph at the time (1987). Efficacy not scientifically proven, reference to abuse as abortifacient at 10 g drug, lethal dose 20 g!.

Popularly used as a nerve sedative, for cramps and asthma. Extracts of saffron are offered as "natural mood enhancers" in dietary supplements.

Dosage
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Due to toxicity in higher doses, use only the intake of finished preparations, following the instructions for use. Maximum dose is 1 g per day.

Literature
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Last updated on: 26.01.2023