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Although saffron is commonly used in cooking, it can also be taken as a dietary supplement for its potential eye health advantages, with further research needed to establish its full effectiveness

Preferably 0.5 mg./kg

Has many benefits, including: Antioxidant: Riboflavin fights free radicals, which can damage cells and contribute to chronic ailments

Bilirubin effects on the nucleus Oxidative stress, which prevents the cell cycle from progressing and results in DNA damage, contributes to the beginning of cell death brought on by bilirubin [26]

A disrupted transsulphuration pathway results in accumulation of redox metabolites and induction of gametocytogenesis in malaria