Phytochemistry and neuroprotective spectrum of a medicinal food product: crocus sativus Linn

The plant Crocus sativus Linn. commonly known as ‘saffron’ is a member of the Iridaceae family. It is one of the most precious spices and has been used in cooking for centuries due to its unique aroma and vibrant golden yellow color. It has also been commonly employed as a therapeutic modality in many traditional and folkloric systems of medicine. Many studies have indicated it possesses a broad range of therapeutic activities, including protection against ischemia, alleviating depression, lowering lipid levels, range of chemopreventive properties, and action as an anxiolytic, anticonvulsant, anti-atherogenic, antidiabetic, and a hypotensive agent. The two main metabolites of saffron are crocin and crocetin, which are particularly beneficial for health because of their anti-apoptotic, anti-inflammatory, and antioxidant properties. Additionally, there is growing data from both clinical investigations on human subjects and preclinical animal studies suggest that the primary bioactive constituents of saffron may also have neuroprotective effects, especially against Parkinson’s and Alzheimer’s diseases. The effects of saffron supplementation on ocular neurodegenerative disorders, namely, age-related macular degeneration, glaucoma, diabetic retinopathy, and retinitis pigmentosa are now also being investigated, with promising results. Thus, this chapter succinctly reviews and highlights the phytochemistry, toxicology, and positive neuroprotective properties of C. sativus, where the review concludes that C. sativus and its bioactive ingredients currently offer great potential as a supplement or natural treatment for both ophthalmic and other neurological problems.