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 the overall well-being of the body.
Active Components
Apart from the volatile oils, there are also non-volatile active components like carotenoid compound that are antioxidants beneficial to the body. These prevent free radical reactions which produce harmful by-compounds and diseases. Some of the carotenoids like zeaxanthin, lycopene, alpha and beta-carotene are widely appreciated. This is also one of the main uses of saffron.
Antidepressant
The active components in the saffron make our body lose its depressing characteristics making it a dietary necessity sometimes.
Blood Cell Production
Iron is a very useful component in the body as the blood requires it to form haemoglobin and it is a co-factor in the red blood cell production too.