Saffron has many nutritional properties beneficial to health, and studies show it contains potassium,
copper, calcium, magnesium, selenium, manganese, iron, zinc as well as vitamins A, B and C.
Scientific researches have tested saffron for their studies on different diseases and these have shown the following:
Saffron prevents the proliferation of cancer cells beneficial for patients with type 1 diabetes
A key component of saffron, Acrosin enzyme, lowers cholesterol.
Saffron has been positively tested in cases of cardiovascular disease, after stroke In the treatment of Alzheimer’s diseases