The macula is the small spot near the center of the retina. The eye needs it for central vision to see objects straight ahead. When the macula becomes damaged, it severely limits your ability to see things in your central line of vision.
But we also know that people who exercise and eat green leafy vegetables and fish have a lower risk of developing the disease.
The researchers again observed improvements in the participants’ clinical measurements of the disease after saffron supplementation.
What’s in Saffron That Protects the Eyes?
The researchers noted that saffron from the crocus flower contains chemical compounds called crocin and crocetin. These are antioxidant derivatives of carotenoids. Crocin protects photoreceptors from light-induced death. Crocetin increases the availability of oxygen to the cells.Saffron Beats Aricept for Alzheimer’s Disease
A 22-week randomized, double-blind controlled trial published in Psychopharmacology in 2010 showed that 15 mg of saffron twice a day was as effective as donepezil (Aricept) in the management of mild-to-moderate Alzheimer’s disease.Saffron as Effective as Prozac for Depression
In a double-blind study published in the journal Progress in Neuropsychopharmacology and Biological Psychiatry, 15 mg twice daily of saffron was just as effective as Prozac in treating depression, and resulted in a 25 percent remission rate. And it’s also been shown to improve sexual problems induced by Prozac use.- Increases satiety to help with weight loss
- Helps relieve menstrual pain better than NSAID drug
- Relieves premenstrual syndrome
- A potential cancer chemopreventive agent
How to Use Saffron
Saffron comes from the dried dark red or yellow stigmas at the center of the crocus flower (Crocus sativus). Many home cooks shy away from this bright spice because of its cost. In fact, it’s said to be the most expensive spice in the world at $1,500 a pound and up.That’s because it takes about 15,000 flowers to make just 3.5 ounces of dry saffron threads. Each flower blooms for just one week a year. And all those threads have to be harvested by hand.
Fortunately, you don’t need a lot of saffron to get the benefits of its flavor and color in cooking. Just a pinch—about 20 threads—is all you need for most dishes.
Look for the threads or whole stigmas rather than the powdered form of this spice. The powders may seem like a bargain but they’re often diluted with poor quality or even other less-expensive spices like turmeric.
Steep the threads in hot water or broth for 5 to 20 minutes before adding them to your recipe. This releases the saffron’s essence and aroma.
Add saffron to risotto or other rice dishes. It also goes well in seafood dishes such as bouillabaisse or paella. Or use it in beef stews or tomato sauces.
Once you’ve made an investment in saffron, store it in a container away from sunlight. It should last for years.