The effect of saffron in the treatment of memory impairment
The results of a study show that crocin, the active ingredient in saffron, improves spatial memory impairment and avoidance in animals with impaired memory.
Inflammation of the brain and oxidative stress play an important role in the development and progression of degenerative diseases of the nervous system, such as Alzheimer’s disease. Researchers have studied the effect of crocin consumption on memory impairment in Alzheimer’s patients.
According to the National Health Research Center, peripheral injection of lipopolysaccharide induces cerebral inflammation and impairs memory and learning functions. Crocin, the main active ingredient in saffron, has been reported to have antioxidant, anti-inflammatory and anti-apoptotic properties.
This research was conducted by Mohammad Javad Azmand and Ziba Rajaei from Isfahan University of Medical Sciences and its results have been published in the first issue of the 11th volume of Avicenna.
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