A new study from the University of L’Aquila in Italy has found that the yellow Indian spice saffron may help significantly in reversing age-related macular degeneration, or AMD, a condition that affects the majority of humans as they age and is a major cause of blindness in the elderly.

A research team led by ARC Centre of Excellence in Vision Sciences Professor Silvia Bisti focused on 25 subjects who were divided into two groups – one that received a daily pill of concentrated saffron for three months and another given a placebo. The group receiving the spice showed significant improvements in eyesight, being able to read lower lines on a traditional eye chart or smaller print in a newspaper or magazine. However the benefit disappeared after stopping the treatment.

Saffron may work by affecting the amount of fat stored in the cell membrane of the eye, making the vision cells (photoreceptors) tougher and more resilient, according to the study authors. Crocin, the natural carotenoid that give saffron its color also has antioxidant properties, which enhances oxygen flow and prevent cell death where the retina is under stress.

Past research of saffron carried out on animals has shown that it can offer protection to eyes from the damaging effects of bright light. Future trials to be conducted will include testing the herb on genetic eye diseases, such as retinitis pigmentosa which causes lifelong blindness in young people.

Saffron is made from the stigmata of the crocus flower grown primarily in Iran. It has been used in Mediterranean and Indian cooking for three thousand years and is considered safe. It is an expensive spice because it is difficult to harvest, taking more than 4500 flowers to yield a single ounce. Other traditional health benefits of saffron have included relief from digestive problems, asthma, insomnia, menstrual problems, common colds, inflammation, and depression.

For a double whammy in preventing eyesight conditions such as macular degeneration, try this recipe for Saffron carrots from the September 7, 2008 edition of the New York Times:

• 1 tablespoon butter
• Pinch of saffron, crumbled
• 2 cloves garlic, minced
• ½ teaspoon freshly grated lemon zest
• 1 ½ pounds carrots, peeled and sliced into thin coins
• Salt and freshly ground black pepper

In a large skillet fitted with a lid, melt the butter over medium heat. When hot, add the saffron, garlic, lemon zest and carrots. Season with salt and pepper. Toss the carrots in the butter to coat. Add ½ cup of water, bring to a boil and simmer, covered, until the carrots are tender, about 5 minutes. Serves 4.