Picrocrocin, the chemical most responsible for the bitter taste of saffron, is isolated from saffron and inhibits proliferation of cancer cells.
Picrocrocin exerts anti-tumor activity through apoptosis, cell cycle arrest, and enhancing the ROS levels and decreases the MMP levels, also inhibiting the JAK/STAT5 signalling pathway in the SK-MEL-2 melanoma cells.[1]
[1] Yu L,et al. J BUON. 2018 Jul-Aug;23(4):1163-1168.