In a conversation with RT, nutritionist Irina Pisareva and nutritionist Nadezhda Chernyshova emphasized the versatile vitamin and mineral composition of saffron. According to Pisareva, this spicy root is enriched with antioxidants, vitamins A, B and C, flavonoids, as well as trace elements such as iron, copper, zinc, magnesium, potassium, calcium and phosphorus. Experts noted its active use in medicine and pharmacology.
However, doctors have warned against a possible overdose of saffron, which can cause headaches, vomiting and other negative effects. In particular, pregnant women are advised to avoid consuming it, as it may cause uterine contractions.
Chernyshova emphasized that despite the beneficial properties of saffron, it cannot replace medicinal drugs. It is impossible to rely on it as a means to completely normalize sugar levels in the body. However, the nutritionist expressed the opinion that scientists can use saffron components to extract beneficial substances and, possibly, create future medicines.
She also supported adding saffron to food to improve the taste and aesthetics of dishes, but emphasized that it should not be relied upon as a universal health remedy.
Source: Rosbalt
Mario Twitchell is an accomplished author and journalist, known for his insightful and thought-provoking writing on a wide range of topics including general and opinion. He currently works as a writer at 247 news agency, where he has established himself as a respected voice in the industry.
