Saffron, the dried red-orange stigmas of Crocus sativus L, has been known as a
flavoring agent, food coloring and traditional herbal medicine. Pharmacological effects of saffron are mainly attributed to
crocin,
crocetin,
picrocrocin and
safranal. These components especially
crocin, have significant effects including
antidepressant and
anticonvulsant,
analgesic, anti-
cancer and other
therapeutic effects on different parts of our body namely cardiovascular, immune, respiratory, genital-urinary and central nervous system. According to the reports and findings, saffron plays a key role to cure different
digestive system disorders via chemopreventive, inhibition of cell proliferation, induction of apoptosis,
antioxidant effects and radical scavenging, genoprotective property, prevention of lipid peroxidation and anti-inflammatory processes. The outcome of the above mentioned mechanisms shows potential therapeutic properties of saffron against
liver cancer, hepatotoxicity,
fatty liver,
hyperlipidemia,
stomach cancer,
peptic ulcer,
colon cancer,
ulcerative colitis, diabetes and
pancreas cancer and ileum contractions. According to global statistics, the susceptibility to
intestinal diseases is considered as a significant matter and can be important in health planning in any community. Several strategies for treatment and prevention of the
digestive system diseases have provided that the use of herbal remedies seems effective and useful. Considering the available findings, the present study aims to introduce saffron as a prophylactic and therapeutic agent against gastrointestinal tract disorders. However, further clinical studies seem necessary in various aspects of saffron effects in different parts of body to verify these findings.