0
0
January 31, 2024
A recent study conducted by researchers from Howard University in Washington, DC, suggests that saffron, the spice derived from the Crocus sativus flower, may play a beneficial role in reducing inflammation and improving clinical manifestations in people with ulcerative colitis. Ulcerative colitis is a form of inflammatory bowel disease (IBD) that affects millions worldwide.
IBD encompasses chronic inflammatory conditions such as Crohn’s disease and ulcerative colitis, and while there is currently no cure, medications and lifestyle changes can help manage symptoms. Additionally, researchers are exploring the potential of various supplements and spices to aid in IBD treatment.
Saffron, known as the “red gold” due to its labor-intensive cultivation, has a long history of use in both culinary and medicinal applications. The spice is primarily grown in Iran, India, Spain, and Afghanistan and is celebrated for its high cost and unique flavor profile.
The recent study, presented at the annual Crohn’s & Colitis Congress, involved 30 participants with ulcerative colitis who received low or high doses of saffron or a placebo for eight weeks. The researchers measured participants’ scores on the Simple Clinical Colitis Activity Index, Partial Mayo Score, and Hamilton Depression Anxiety Score, along with inflammatory markers such as fecal calprotectin and C-reactive protein.
After eight weeks, those who took high doses of saffron exhibited significant improvements in depression and clinical scores, as well as reductions in inflammatory biomarkers. The low-dose saffron group also showed improvement in depression scores.
To validate the findings, three additional participants at Howard University received 50 milligrams of saffron twice a day for eight weeks, followed by a washout period and a second saffron cycle. The results indicated a reduction in fecal calprotectin during the saffron cycle, further supporting a link between saffron ingestion and gastrointestinal improvements in IBD.
Monique Richard, a registered dietitian nutritionist, explained that crocins, active components of saffron responsible for its yellow-red color, may contribute to its anti-inflammatory properties. Crocins undergo a transformation to form crocetin, known for its pharmacological activities.
While promising, experts emphasize the need for larger studies to confirm saffron’s benefits. Dr. Rudolph Bedford, a board-certified gastroenterologist, found the study interesting and innovative, suggesting that supplements like saffron, with minimal side effects, could be a valuable addition to ulcerative colitis treatment. Future research may explore saffron’s potential benefits for other forms of IBD, such as Crohn’s disease.
Monique Richard, emphasizing the multi-faceted nature of IBD treatment, advises assessing saffron’s appropriateness on a case-by-case basis, as it may not be suitable for everyone. Overall, the study opens avenues for exploration into natural remedies for IBD, offering hope for improved symptom management.
