SAFFRON MAY INHIBIT CANCER
Saffron, the common spice and folk remedy, has been found to suppress a host of known cancer-related compounds in a study reported in the September issue of Hepatolgy.
In the study, rats were fed saffron for 24 weeks and then were injected with compounds known to cause liver cancer. None of the rats that received the highest doses of saffron developed cancer while six of eight in the control group that received only distilled water did develop cancer. The research showed that the spice inhibited certain cancer-causing proteins.
The study also indicated that saffron increased the levels of antioxidants in the rats. To learn more about this study of saffron and cancer, read this article in ScienceNews.