In 2010, research found that the spicy, saffron, had similar effectiveness on those suffering from mild-to-moderate Alzheimer’s. This Persian traditional medicine had the added benefit of causing less side-effects like vomiting compared to leading medicines of the time. During 2013, researchers found that Alzheimer’s caused nerve destruction, which components in saffron had effectiveness in stopping. This could explain why it could be used as treatment for those suffering from mild-to-moderate levels. In addition, new research has found that saffron is equally effective for those suffering from severe symptoms of Alzheimer’s, but with less side effects. Saffron should be promoted in diets to help fight the disease.
Key Takeaways:
- The red pigment in saffron appears to prevent amyloid clumping, which can kill brain cells.
- Saffron appears to work as well as the leading Alzheimer’s drug, but without side effects.
- Saffron has been used in Persian traditional medicine to combat memory problems.
“The saffron study wasn’t funded by supplement or spice companies—just noncommercial public grants. But, all the studies were done in Iran, which controls about 90 percent of the saffron crop. So, promoting saffron consumption may be of national interest, just like the New Zealand government funds research on kiwifruit—though who else is going to fund studies on a simple spice?”
Read more: https://nutritionfacts.org/2021/06/01/saffron-put-to-the-test-for-alzheimers/
Leave a Reply