According to a 2005 study in the Journal of Nutritional Biochemistry, saffron was found to reduce the level of lactic acid in the body. Lactic acid is an acid caused by eating excess carbohydrates, or as a direct result of digestion by bacteria.
This increased metabolic acid in the body can lead to low blood sugar, low blood pressure and potentially other health problems (e.g., kidney and fat failure), according to the BBC.
“It is believed that a higher dietary acid load can increase the absorption of lactic acid in the body, leading to a lowering of blood sugar level and a corresponding rise in body fat percentage, which can increase the risk of developing diabetes (type II), high blood pressure and coronary heart disease,” reports MedPage Today’s Andrew Brown in 2008.
Research suggests that these benefits may persist for years following consumption of saffron. “The ability of saffron to inhibit and/or reduce the activity of lactic acid production by the blood-forming cells in the muscles and liver makes it an especially useful treatment option for diabetic patients,” the authors of the Journal of Dairy Science-American Journal of Clinical Nutrition concluded in a 2006 report.
Another study showed that saffron significantly increased the effectiveness and effectiveness of insulin-sensitizing medications known as rifampicin (a type of blood pressure medication). According to Brown, saffron and other plants may also reduce blood pressure by reducing the release of other hormones. The researchers write, “Although saffron does no longer contain any potassium, the addition of saffron, especially if combined with potassium-rich herbal preparations, may reduce blood pressure in diabetics who have had the antihypertensive effect of rifampicin taken with saffron preparations.”
Other beneficial properties of saffron include the ability to enhance the absorption of iron and copper salts and the absorption of calcium and calcium-binding proteins. Another study found that saffron helped maintain kidney function. According to a study published in the Journal of Agricultural Biochemistry and Food Chemistry, saffron increased the level of urinary sodium in elderly rats.
Saffron is also used to treat arthritis. It is thought that saffron’s powerful antibiotic and antiviral properties may help to reduce inflammation of the joints.
Are you on a saffron path? If not, there is good news. The benefits of saffron in your diet may be long-lasting. A
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