PriMera Scientific Medicine and Public Health (ISSN: 2833-5627)


Volume 4 Issue 4

Natural Saffron Beverages Instead of Alcoholic Ones: An Effort to Reduce Complications

Alireza Bozorgnia, Mina Bozorgnia* and Shahriar Gharibzadeh

March 28, 2024

DOI : 10.56831/PSMPH-04-137


Increased global alcohol consumption annually causes death or diseases including liver problems in many societies. Alcohol is causally related with more than sixty different diseases. The risk of premature death and disability caused by alcohol consumption is classified as the seventh cause of death [1].

Alcohol use disorders (AUDs) are significant psychological conditions that often cause serious and dangerous problems. A 2018 World Health Organization (WHO) report on alcohol and health found that in 2016, around 3 million people (5.3% of all deaths) died as a result of alcohol consumption. This number of deaths is more than the number of people who died due to high blood pressure and diabetes. The World Health Organization has indicated in this report that about 5.1% of the global burden of diseases and injuries is caused by alcohol consumption. Also in 2016, there were about 2.3 billion people who consumed alcohol, and 283 million of them had AUD. Moreover, alcohol consumption accounts for 1% of the gross income of a middle-income country [2].

Saffron (Crocus sativus L.) is an aromatic plant with 3500 years of age. Saffron is often known as the most expensive medicinal plant. Iran currently produces one of the best saffron. Countries such as Australia, Canada, the United States of America, China, and some Central African countries also produce this plant [3].

Clinical research suggests that Saffron may be used as a preventive and therapeutic anti-inflammatory and antioxidant agent, regenerator of unsaturated fatty acids in the body, a free radical absorber and an anti- oxidative stress. Therefore, researchers recommend the consumption of saffron and its compounds in the diet [4, 5].

It is worth noting that one of the most important factors which increases alcoholism is the feeling of euphoria caused by the release of dopamine neurotransmitter in the brain after drinking alcohol. On the other hand, interest to ethanol consumption may be related to factors such as price, availability, and shape and beauty of glasses [6].

Based on abovementioned points, we recommend using healthy non-alcoholic drinks that can create the same happiness as alcohol. We specially offer saffron containing drinks that have beneficial therapeutic properties as well. Saffron aqueous extract has been able to increase dopamine in the brain of mice [7] and also it has been shown that saffron in young men increase the dopamine [8].

We suggest that producing saffron beverage in proper volumes and beautiful packages may be a good way to decrease alcohol consumption disadvantages as well as maintaining the happiness of drinking cool delicious drinks.


  1. Yasin YJ and Banoub JAM. “Alcohol use and burden for 195 countries and territories, 1990–2016: a systematic analysis for the Global Burden of Disease Study 2016”. GBD 2016 Alcohol Collaborators. Lancet 392 (2018): 1015-35. In this Global Health. Lancet 392 (2018): 1684-735.
  2. World Health Organization. Global status report on alcohol and health 2018. World Health Organization (2019).
  3. Dai RC, Nabil WNN and Xu HX. “The history of saffron in China: From its origin to applications”. Chinese Medicine and Culture 4.4 (2021): 228-234.
  4. Cerdá-Bernad D., et al. “Saffron against neuro-cognitive disorders: an overview of its main bioactive compounds, their metabolic fate and potential mechanisms of neurological protection”. Nutrients 14.24 (2022): 5368.
  5. Nanda S and Madan K. “The role of Safranal and saffron stigma extracts in oxidative stress, diseases and photoaging: A systematic review”. Heliyon 7.2 (2021): e06117.
  6. Di Chiara G. “Alcohol and dopamine”. Alcohol health and research world 21.2 (1997): 108.
  7. Ettehadi H., et al. Aqueous extract of saffron (Crocus sativus) increases brain dopamine and glutamate concentrations in rats (2013).
  8. Moghadam BH., et al. “Impact of saffron (Crocus Sativus Linn) supplementation and resistance training on markers implicated in depression and happiness levels in untrained young males”. Physiology & behavior 233 (2021): 113352.