Saffron is high in antioxidants, which help neutralize harmful free radicals. Free radical damage has been linked to chronic diseases, such as cancer.
In test-tube studies, saffron and its compounds have been shown to selectively kill colon cancer cells or suppress their growth, while leaving normal cells unharmed.
This effect also applies to skin, bone marrow, prostate, lung, breast, cervix, and several other cancer cells.
What’s more, test-tube studies have found that crocin — the main antioxidant in saffron — may make cancer cells more sensitive to chemotherapy drugs
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