Yes. High levels of saffron may lower blood pressure, depending on the amount consumed and the person who eats it. However, the effect of saffron on low blood pressure remains unknown.
This is because research on the effects of saffron on blood pressure is largely based on human subjects. A small number of studies suggest that saffron may have negative effects on blood pressure.
Research on low-saffron participants suggests lower levels of systolic blood pressure and lower LDL-cholesterol concentrations from a number of studies.
The effects of saffron on sodium and blood pressure
High levels of dietary saffron may affect blood pressure. Research on this topic involves using healthy groups of people in conjunction with saffron-rich food sources.
In a study led by John Romm, Ph.D., and conducted in collaboration with an international team of researchers, the relationship between saffron intake and blood pressure in women was examined.
The researchers measured blood pressure with the Framingham Heart Study and found that women with the highest intake of saffron had almost double the risk of the highest category of heart disease. Additionally, a higher proportion of women in the highest group had the highest diastolic blood pressure.
It was also revealed that women with high levels of polyphenols within their diets were more likely to have higher blood pressure levels.
For the current study, published in the Annals of Nutrition and Metabolism, researchers studied 10,062 women (aged 50-97 and living in Canada). They found that a higher saffron intake was associated with lower systolic (the pressure in the upper part of the blood) blood pressure among women aged 50-97.
On the other hand, saffron intake and blood pressure did not relate to the percentage of polyphenols in their diet.
“It’s possible that saffron may have a negative effect on blood pressure among the lowest risk populations,” said Richard J. Altschuler, a nutrition researcher with the McMaster University Health Centre and senior author of the study. “However, more research is required.”
What does saffron have to do with cholesterol?
Saffron is important in the preparation of various types of saffron, particularly for the preparation of saffron oil.
To produce saffron oil, the saffron is chopped, separated from the oil and heated. Some
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