Crocus sativus linn, the highly desirable golden spice, commonly known as saffron, is a perennial stemless herb with dried elongated stigmas and styles of the blue-purple saffron flower, a member of the Iridaceae (iris) family with origins in the Middle East. It also possesses a wide range of ethnomedicinal uses including treatment for antispasmodic, eupeptic, gingival sedative, nerve sedative, anticatarrhal, carminative, diaphoteric, expectorant, stimulant, stomachic, aphrodisiac and emmenagogue. The plant parts are rich in various bioactive compounds such as Crocins, safranal, picrocrocin, ketoisophorone, isophorone, glycosidic terpenoids and crocetin. Even though toxicity and safety evaluation studies have been pursued, still a major gap exists in providing scientific base for commercial utilization and clearance of the saffron products with regard to consumer''s safety. The present review aims at summarizing the research works undertaken till date, on this plant in order to provide sufficient baseline information for future works and for commercial exploitation.
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