Akademik Veri Yönetim Sistemi
Fabad Journal of Pharmaceutical Sciences, cilt.44, sa.1, ss.79-88, 2019 (Scopus)
© 2019 Society of Pharmaceutical Sciences of Ankara (FABAD). All rights reserved.Crocus sativus L. belongs to the family Iridaceae, is a precious plant known as saffron and commonly used as a spice in Anatolia and all over the world. The stigmas of C. sativus, powdered spices from dry stigmas and the plant itself are known as saffron. The taste of the saffron plant originates from picrocrocin the smell from the safranal and the color from the crocin. Safrron is a spice that has been known in Anatolia since ancient times and is widely grown and exported even during the Ottoman period. However, the cultivation and production of our country is decreasing. Saffron is a sought-after medicinal plant because of its important pharmacological effects as well as its wide usage area in various industries such as dye, food and cosmetics. Besides the traditional use, anticancer, antioxidant, antiasthmatic, aphrodisiac effects, effects on skin problems and positive effects on the nervous system, especially on memory are supported by studies. In spite of the high commercial value of the plant and its proven important pharmacological effects, its production and useage are gradually decreasing in Turkey. Therefore, it has been the main purpose of this review to emphasize once again what we can do to better recognize the saffron, cultivate more efficiently, and use it correctly.