Benefits of Saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus.
Saffron is a popular spice and an expensive one too. Its taste makes it great for usage in food, as refreshment and even for making beverages. Saffrons unique colour, flavour and other properties give it culinary and medicinal characteristics that make it renowned all over the world. It belongs to the Iradaceae family and is a native of the South Europe regions. These regions originally cultivated and used saffron on a daily basis.
2. Health Benefits of Saffron
Saffron is mostly known for its inclusion in food items. But it has very significant nutrients and chemical compounds which are beneficial in providing medicinal benefits.
3. Disease prevention
One of the main saffron benefits when used in cooking food is that it contains many plant derived chemical components which are known to prevent diseases. They are also known to promote overall well-being of the body.
4. Volatile oils
The plant part from which saffron is obtained contains essential but volatile oils which when added to food, imparts its unique flavour and benefits of saffron as a spice. Some of these oils are cineole, pinene, borneol, geraniol etc.
5. Active components
Apart from the volatile oils, there are also non-volatile active components like carotenoid compound that are anti-oxidants beneficial to the body. These prevent free radical reactions which produce harmful by-compounds and diseases. Some of the carotenoids like zea-xanthin, lycopene, alpha and beta carotene are widely appreciated. This is also one of the main uses of saffron.
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Herbs for Flu
Certain remedies have been found highly beneficial in the treatment of influenza. The most important of these is the use of long pepper. Half a teaspoonful of the powder of the long pepper with two teaspoonfuls of honey and half a teaspoonful of juice of ginger should be taken thrice a day. This will help greatly if taken in initial stages of the disease. It is especially useful in avoiding complications which follow the onset of the disease, namely, the involvement of the larynx and bronchial tube. Another excellent remedy for influenza is the green leaves of basil or tulsi plant. About one gram of these leaves should be boiled along with some ginger n half a litre of water until about half the water is left. This decoction should be taken as tea. It gives immediate relief. Garlic and turmeric are other effective food medicines for influenza. Garlic is useful as a general antiseptic and should be given as much as the patient can bear. Garlic juice may also be sucked up the nose. A teaspoonful of turmeric powder should be mixed in a cup of warm milk and taken three times in the day. It will prevent complications arising from influenza and also activate the liver which becomes sluggish during the attack.