Difference between revisions of "Saffron"
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The doctor recommended dose is 30 mg once or twice a day. But you can simply add a little of the spice to your favorite dish. | The doctor recommended dose is 30 mg once or twice a day. But you can simply add a little of the spice to your favorite dish. | ||
| − | Dr. Amin and his team's next step is to test saffron in actual [[ | + | Dr. Amin and his team's next step is to test saffron in actual [[Liver Cancer]] patients. |
Revision as of 12:18, 20 September 2011
Saffron is a naturally derived plant product from the Iris family. It must be hand-picked and dried. Three acres of the flower only produces one pound of saffron.
It is best known for its seasoning and color properties because it adds a yellowish hue to foods. And it's becoming more and more popular for its antioxidant, anti-cancer and anti-inflammatory traits.
"In the fight against cancer there has been much interest in chemo-preventive properties of natural herbs and plants," says Dr. Amin.
And he believes saffron is a leader amongst herbs.
It's actually not new to the medical world. The spice has been used as a remedy for centuries. But it's only in recent years that its benefits have been tested in labs.
So how do you get saffron into your diet?
You can find saffron at any grocery store as well as saffron supplements. The supplements are sold to help elevate mood and relieve stress. We previously reported on how saffron can reduce depression by 25 percent.
The doctor recommended dose is 30 mg once or twice a day. But you can simply add a little of the spice to your favorite dish.
Dr. Amin and his team's next step is to test saffron in actual Liver Cancer patients.
