Saffron, coming from the flower of the Crocus sativus, is the world's most expensive spice that's been used for more than 4000 years. Many civilisations have been growing and especially consuming the Crocus sativus Saffron bulb. Saffron has been used for several different purposes: culinary, as a colouring substance and as a medicine. For some time, in the last millennium, the very exclusive and very expensive Saffron spice has been out of the limelight. But in the 20th century, especially towards the end - in the 1980's and 1990's - Saffron has made a significant comeback.
Since about 20 years, Saffron has been studied increasingly at an academic level. Hundreds of scientific articles have been published that focus on various medical benefits of Saffron and the most important constituents: Crocin, Picrocrocin, Crocetin, and Saffranal.
The present article looks at the role Saffron could play in the fight against various types of cancer. It discusses several issues and quotes a wide range of publications. For an impressive list of publications, you may consult the References at the end of the article and follow the links to PubMed, ScienceDirect/Elsevier, Web of Science and Google Scholar. Since its publication in 2013, a substantial number of articles have been published on related topics focusing on the Crocus sativus and Saffron, tests have been carried out, and new doors may have been opened.
For those interested to learn more details on this broad ranging topic of Crocus sativus Saffron as a weapon against cancer, the article can be downloaded for free from Taylor & Francis Online:
The article has also been published by PubMed.gov: https://www.ncbi.nlm.nih.gov/pubmed/23570520 and by the US National Library of Medicine: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3971062/.