Organic Saffron

Anti-depressant, anti-stress and anxiolytic properties

Our saffron, an exceptional product

37,00 €

Organic Saffron
Made in France | Expiration date (End Of): 02/2022
Lot: D13676 |
Ref. RS15

1 unit

3 + 1 free

Description: Organic Saffron

Saffron, poetically called “red gold”, is the world’s most expensive spice.
Prized as a colouring, flavouring and medicinal agent, this powerful spice is worthy of the careful cultivation it demands.  
Due to its crocin and safranal content, saffron has anti-depressant, anti-stress and anxiolytic properties.

Delicate cultivation

Treasures protected by a bright purple flower, just seven saffron stigmas are obtained by harvesting at dawn using arduous manual methods.
The plucking and drying process requires valued knowledge and sound experience of traditional techniques.

Superior quality saffron

Our saffron is exceptional, because we respect nature and ancestral customs ans it is certified by the Organic Agriculture Committee of Aragon (CAAE). 
Our teams have carefully selected a single site of cultivation in the province of Teruel (Spain).
We carefully monitor all stages of production.
Unlike other extracts on the market, we have chosen saffron strands as they contain higher concentrations of active principles. For each batch of saffron, an external laboratory analyses crocin content using HPLC, guaranteeing its quality.


Saffron: Red Gold

Saffron is a spice obtained from drying Crocus sativus L. flower stigma. This bulbous plant belongs to the Iridaceae family, grows up to 30 cm high and reproduces via corms. It comes from the Eastern Mediterranean, although its exact point of origin is not clear, and is now grown all over the Mediterranean1. It is characterised for its large, bright purple or violet-veined flowers (known as "saffron rose"), divided into three pungent stigma. It is a very popular spice that is used as a colouring and flavouring for foods and medicines.

Saffron-growing areas
Saffron
  1. Saffron bulb
  2. Saffron flower
  3. Saffron

Chemical composition

Saffron stigma are mainly composed of carotenoids and heterosides and especially crocin (crocetin esther) that make the plant a powerful colouring agent. It also contains other carotenoids like alpha and beta-carotene, zeaxanthin and lycopene.

Safranal is obtained from bitter-flavoured picrocrocin when drying the spice and is the main compound of saffron oil, giving it its characteristic aroma2.

R=R1=H Crocetin - R=R1=gentiobiose: trans-crocin
picrocrocin - safranal

Our saffron, foucsing on tradition

Saffron has been grown in the province of Teruel (Spain) since the Middle Ages and is closely linked to this region's culture and tradition. It is mostly grown in the Region of Jiloca where it has the deepest cultural and socioeconomic tradition, as it was the main agricultural income for many families in this region of Teruel. However, saffron grown in Teruel started to experience a decline at the end of the last century until it currently became almost non-existent, so its cultivation is once again being encouraged.

Jiloca Region - Teruel

At ANASTORE, we focus on maintaining traditions and always offer top quality products.
Our organic saffron therefore comes from the village of Blancas (Jiloca Region) to help encourage the cultivation of saffron in this area, where traditional methods are used to harvest this popular spice and where we can monitor the harvesting and unblading process, both performed manually.

HARVESTING AND UNBLADING

Saffron is harvested in October-November in the early hours of the morning when the saffron flower blooms to prevent it from withering and its stigma from losing their aroma and colour.

Stigma are separated manually in a process called unblading or pruning. Pruning is a very delicate process and takes place around a long table where the three filaments of the rest of the flower are carefully separated. Ideally, the aim is to obtain three filaments attached to their styles but with the least possible yellow part of them.

Once separated, stigma are dried. This process may be performed in different ways: the traditional roasting method entails placing the saffron on a fine metal or silk sieve attached to a sheet of iron positioned over a butane gas flame where it is moved around gently for one hour.

It can also be dried outside or in a kiln3. It is a very delicate process and care must be taken to prevent the product from deteriorating.

Our saffron complies with the requirements of standard UNE-ISO 3632-2:2011 and is certified by the Committee of Organic Agriculture in the region of Aragon (CAAE).

Unblading or pruning - Silk sieve

HISTORY OF SAFFRON

Known as "red gold", saffron has a high market price as 100,000-300,000 saffron flowers are required to obtain one kilo and the harvesting of the flower and separation of stigma are performed manually.
Ancient Mesopotamic civilizations already used this precious spice as a condiment and clothing dye as well as in religious rituals. The colour of the saffron has been considered a symbol of light, spirituality and wisdom for many years4.
Saffron is very closely linked to religion and spirituality and Jews and Egyptians in the ritual of ablution. It was also used by Ancient Egyptians as a colouring for the shrouds of mummies4-5.
Due to its powerful colour and aroma, it was also used in cosmetics: Cleopatra used it for herbal treatments and to paint her lips, nails and hair. Romans used this spice in perfumes and many celebrations: the streets of Rome were sprinkled with saffron when Nero entered the city4.

Saffron in Spain

Saffron probably started to be grown in Spain by the Muslims during the Middle Ages. Its name comes from the word "zahafarm", which, in turn, comes from the Persian word "safra" or yellow. Initially, saffron was sold mainly in Valencia to farmers from the region of Aragon and inland Valencia5. Spanish saffron now comes mainly from Castilla la Mancha and Teruel.

Medicinal properties

In traditional Persian medicine, saffron is used for sore throats, menstrual disorders and inflammation6. In Ayurvedic medicine, saffron was used to treat asthma, arthritis and colds and was also used as an aphrodisiac and adaptogen7-8. Saffron extract was currently found to have antioxidant, anti-inflammatory, anti-convulsion and anti-depressive properties as well as to improve one's memory and learning capacity.

Anti-depressant

Saffron's anti-depressive properties were demonstrated in different scientific works9 and its effect was compared to that of other anti-depressives like imipramine and fluoxetine (Prozac)10. In a double-blind, randomised trial6, it was concluded that the effect of the saffron stigma extract was similar to that of imipramine for mild to moderate depression.
Saffron petal extract also provided positive results in case of depression11.

With regard to the effect of saffron, safranal and crocin can prevent reuptake of dopamine, norepinephrine and serotonin6. This means that the longer serotonin remains in the brain, the more positive effects are stimulated, which helps to fight depression10.

Antioxidant

Crocin, picrocrocin, crocetin and safranal have antioxidant properties and in Indian traditional medicine, it was used in case of cognitive dysfunctions. Therefore, it was found to improve one's memory and learning capacity as the antioxidant effect of saffron helps to protect nerves against oxidative damage: saffron extract can eliminate free radicals, especially super oxide anions12.
It was also suggested that Saffron extracts had anti-cancer potential that is still to be demonstrated in clinical trials: this effect might be related to modulation of antioxidant immuno-modulating and lipid peroxidation activities13.

Other effects of saffron

Saffron is also traditionally used for its aphrodisiac properties and in case of erectile dysfunction. A pilot study indicated improvement of the sexual function by increasing the number and duration of erections in 20 patients consuming saffron for 10 days14.

Saffron is also used to relief premenstrual symptoms and, topically, for gingivitis and toothache due to its analgesic effect. On an experimental level, it has also been found to have a hypolipidemic, hepatoprotective and tissue oxigenation effect2.

Bibliography

  1. Berdonces (2009) Gran diccionario ilustrado de las Plantas Medicinales descripción y aplicaciones. Oceano Ambar.
  2. Vanaclocha and Cañigueral (2003) Fitoterapia. Vademécum de prescripción. Elsevier.
  3. Álvarez and Mallor (2009) Evaluación de parámetros de calidad del azafrán de Jiloca (Teruel) ITEA Vol. 105 (1), 61-66.
  4. The chemical composition of saffron: color, taste and aroma (2006) By A. Z. Aramburu, G. L. A. Diaz-Marta, M. C. Delgado Editorial Bomarzo.
  5. http://www.regmurcia.com
  6. Akhondzadeh et al. (2004) Comparison of Crocus sativus L. and imipramine in the treatment of mild to moderate depression: A pilot double-blind randomized trial. BMC Complement Alternat Med 4:12.
  7. Bhandari (2015) Crocus sativus L. (saffron) for cancer chemoprevention: A mini review. J Tradit Complement Med 5(2): 81–87.
  8. Samarghandian and Borji (2014) Anticarcinogenic effect of saffron (Crocus sativus L.) and its ingredients. Pharmacognosy Res 6(2): 99-107.
  9. Wang et al. (2010) Antidepressant properties of bioactive fractions from the extract of Crocus sativus L. J Natural Medicines 64 (1): 24-30.
  10. Hausenblas et al. (2013) Saffron (Crocus sativus L.) and major depressive disorder: a metaanalysis of randomized clinical trials. J Integr Med 11(6): 377–383.
  11. Dwyer et al. (2011) Herbal medicines, other than St. John's Wort, in the Treatment of Depression: A Systematic Review. Alternative Medicine Review 16(1): 40-49.
  12. Ghaffari et al. (2015) Saffron ethanolic extract attenuates oxidative stress, spatial learning, and memory impairments induced by local injection of ethidium bromide. Res Pharm Sci. 2015 May-Jun; 10(3): 222–232.
  13. Bhandari (2015) Crocus sativus L. (saffron) for cancer chemoprevention: A mini review. J Tradit Complement Med 5: 81-87.
  14. Shamsa et al. (2009) Evaluation of Crocus sativus L. (saffron) on male erectile dysfunction: a pilot study. Phytomedicine 16(8): 690-693.
Serving size: 1 capsule
Servings per container: 60
INGREDIENTS:
Amount per serving
NRVs*
Crushed Spanish saffron stigmas** (Crocus sativus L.)
15.00 mg
N/A†
*NRVs: Nutrient Reference Values
†N/A: Not applicable

**From organic farming. 

Other ingredients:

Maltodextrin**, vegetable-based capsule: hydroxypropyl methylcellulose.

Food allergens:

This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.

Updated on 2020/02/13

DIRECTIONS:

1 capsule per day with half a glass of water at mealtime.

WARNINGS:

Do not use in case of pregnancy and lactation. Not recommended for people undergoing antidepressive treatment. Consult your doctor or pharmacist if simultaneously undergoing treatment for depression. Do not exceed the recommended daily dose.

ADVICES:

Does not replace a varied and balanced diet and a healthy lifestyle. If you are undergoing medical treatment, seek your therapist's advice. For adult use only. Keep out of reach of young children.

STORAGE INSTRUCTIONS:

Store in a cool dry place away from sunlight.

Updated on 2020/02/13

PRODUCT NAME

Organic Saffron

BOTANICAL NAME

Crocus sativus L.

REFERENCE

RS15

QUANTITY

60 capsules

BATCH NUMBER

D13676

EXPIRATION DATE

2022/02

MADE

In France

SERVINGS PER CONTAINER

60 servings

FABRICATION AND GUARANTEE:

This dietary supplement is manufactured by a GMP-compliant laboratory (GMPs are the good manufacturing practice guidelines for the European pharmaceutical industry).

Their active principle content is guaranteed through regular tests, which can be viewed online.

The labelling of our products complies with Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 and its subsequent amendments, with the aim of ensuring a high level of consumer protection in relation to food information.

Our packaging complies with Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 and its subsequent amendments on materials and articles intended to come into contact with food, aiming to secure a high level of protection of human health and the interests of consumers.

Organic products at Anastore are produced in accordance with Council Regulation (EC) No 834/2007 of 28 June 2007 and its subsequent amendments on organic production and the labelling of organic products, with the aim of ensuring consumer confidence and protecting consumer interests.

CHARACTERISTICS:

ORGANIC FARMING

VEGETABLE CAPSULES

WITHOUT ADDITIVES

WITHOUT BPA

NO OMG

VEGAN

PRODUCT ANALYSIS:

ORGANOLEPTIC QUALITY

SPECIFICATIONS

RESULTS

Appearance:
Powder
Conform with specifications
Colour:
Pale-red
Conform with specifications
Odour:
Characteristic
Conform with specifications

MICROBIOLOGICAL QUALITY

SPECIFICATIONS

RESULTS

Plate count:
NMT 10000 cfu/g
Conform with European Pharmacopoeia 8.0
Yeasts and molds:
NMT 100 cfu/g
Conform with European Pharmacopoeia 8.0
E. coli:
Negative
Conform with European Pharmacopoeia 8.0
Salmonella:
Negative
Conform with European Pharmacopoeia 8.0
Enterobacteraceae:
NMT 100 cfu/g
Conform with European Pharmacopoeia 8.0

PRODUCT REGISTRATION:

Anastore is registered on the Food Safety Register of Food Business Operators, whose purpose is to protect public health and consumer interests, where the definitions provided for in Articles 2 and 3 of Regulation (EC) No 178/2002 and Article 2 of Regulation (EC) No 852/2004 of the European Parliament and of the Council, and their subsequent amendments, are applicable.

These Regulations lay down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, in addition to laying down general rules in relation to the hygiene of foodstuffs.

Finally, Anastore notifies the placing on the market of its food supplements in accordance with the specific regulations of each country.

Registration QR Code


Registration declaration

HEAD OF THE QUALITY DEPARTMENT

Certificate issue date: 2020/02/17

Updated on 2020/02/13

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