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According to research conducted at the United Arab Emirates University on rats with diethylnitrosamine (DEN)-induced liver cancer, saffron extract may have chemopreventive action against cancer. The paper was published in July in Hepatology journal.

The researchers administered different concentrations of the saffron extract two weeks before inducing liver cancer in the rats. The extract reduced cell proliferation and induced apoptosis. The researchers suggest there is evidence it may suppress inflammatory response in liver cancer and modulate oxidative damage. Results show saffron significantly reduced the number and the incidence of liver nodules, with the rats receiving the highest dose of saffron showing complete inhibition of hepatic nodules.

The rats received the saffron extract two weeks before induction of liver cancer and continued on the treatment for 22 weeks.

“In the fight against cancer, there has been much interest in chemopreventive properties of natural herbs and plants,” Amr Amin, lead author of the paper, said in a press release. “With limited treatment options, approaches that prevent cancer development are among the best strategies to protect against the disease.”

Prior studies have shown that saffron, a naturally derived plant product, possesses antioxidant, anti-cancer, and anti-inflammatory properties. Saffron is a commonly used spice, adding flavor and color to foods, and a possible cancer-fighting substance that is readily available.

Liver cancer survival rate is quite low, with a relative 5-year survival rate of 9%, killing over 650,000 annually around the world. Hepatitis C, which is endemic in the Middle East with higher rates than any other area in the world, is a predisposing factor for liver cancer.