About this ingredient
Ingredients
Saffron is a botanical ingredient obtained from the dried stigmas of Crocus sativus, commonly known as saffron crocus. Its characteristic compounds include crocin, crocetin, picrocrocin, and safranal. These compounds contribute to saffron's color, aroma, flavor, and biological properties. The exact concentration and composition depend on the saffron source, harvesting, processing, and extract standardization.
Saffron (Crocus sativus) is a botanical ingredient and culinary spice obtained from the dried stigmas of the saffron crocus flower. It has a long history of culinary and traditional use and is also used in modern dietary supplements.
Saffron contains several characteristic phytochemicals, including crocin, crocetin, picrocrocin, and safranal. Crocin and crocetin contribute to its characteristic yellow-orange color, while safranal is an important contributor to its aroma.
Saffron supplements are commonly formulated as stigma powder, standardized extracts, capsules, tablets, or combination nutritional products. Research has investigated saffron in areas including mood, cognitive function, metabolic health, and antioxidant-related outcomes. However, clinical evidence varies by preparation and intended use, and larger high-quality studies are still needed for many applications.
Saffron is generally well tolerated in studied amounts, but adverse effects have been reported, particularly with higher doses or prolonged use. A 2026 systematic review found gastrointestinal symptoms among the more frequently reported adverse effects and noted the need for caution with higher-dose or prolonged medicinal use.
Consumers should check the product label for the saffron extract or powder amount, standardization, crocin or other active-compound content where provided, serving size, and additional ingredients.