Macula Saffron
Saffron is a spice made from the flower
of Crocus sativus. Its characteristic taste
and aroma comes from the antioxidants
Picrocrocin and Safranal. Its colour is due to
the antioxidant carotenoid Crocin.
Carotenoids, like Lutein and Zeaxanthin, are
important components of the macula. They
are not synthesised by the body and must be
obtained from the diet. These carotenoids
are strong antioxidants and are selectively
taken up by the macula where they absorb
up to 90% of blue light.
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