World record saffron protective effect against toxins, acrylamide by investigators

World record saffron protective effect against toxins, acrylamide by investigators

A member of Pharmaceutical Sciences Research Center of Mashhad University of Medical Sciences said that saffron protective effect against toxins, acrylamide has been found by researchers Mashhad University of Medical Sciences, said that based on research conducted for the prevention of complications saffron properties of acrylamide in use starch-based food and fatty acids, and research to explore the therapeutic effect of saffron during 15 years as the university’s own research has been registered.

Doctor Hussein Hussein, born in an interview with ISNA Regional Medical Sciences, Tehran, said the high temperatures increased toxicity of acrylamide in food is starch based, he said, for example, a person with consumption of 65 g of chips is 2.5 to 5 times the allowable amount of acrylamide receives. Get excessive acrylamide changes and hormonal disorders, the risk of breast cancer, kidney disorders and pregnancy problems.

The members of pharmacodynamics and toxicology Mashhad University of Medical Sciences, said: According to research conducted saffron has properties that can help prevent complications of acrylamide also has anti-stroke and ischemic effects as well.

Hossein Zadeh said that the effects of saffron in the prevention of myocardial infarctions and strokes has been proven, said research into therapeutic effects of saffron discovery in 15 years to come true with the help of doctor HR PHD students and faculty of Mashhad University of Medical Sciences Mashhad University as the university’s own research has been registered.

The Pharmaceutical Sciences Research Center of Mashhad University of Medical Sciences in the end he said aroma of saffron, which is toxic in large doses can cause health effects that result in reduced toxicity of its aroma is created.

said that based on research conducted for the prevention of complications saffron properties of acrylamide in use starch-based food and fatty acids, and research to explore the therapeutic effect of saffron during 15 years as the university’s own research has been registered.