Introduction: In this study, we evaluated the antidiabetic and antidiabetogenic effect of saffron against diabetes induced by artificial dye tartrazine on normal male rats.

Methods: Dried saffron was macerated for 12 hours in distilled water before usage and crude extract was used to treat male rats. Rats were divided into 5 groups consisted of 6 rats and treatment was performed daily and orally. Group-1 treated with distilled water, group-2 with tartrazine 10mg/kg followed by saffron 120mg/kg until the last day of treatment, group-3 administered with tartrazine, group-4 treated with saffron for 60 days and administered with tartrazine, group-5 with saffron for 105 days. Levels of blood glucose and body weight have been evaluated every 10 days and clinical demonstrations and metabolic parameters were evaluated at the end of the experiment. Results: Levels of blood glucose and body weight have been evaluated every 10 days and clinical demonstrations and metabolic parameters were evaluated at the end of the experiment. Results showed that treatment with tartrazine and saffron did not affect body weights, metabolic parameters but changed the blood glucose levels after 105 days of administration. The levels of glucose and creatinine were significantly increased in group-2 and group-3 compared to control group (P<0.05). There was no significant difference in the level of glucose, creatinine in group4 (P>0.05). Treatment with saffron decreases creatinine level. Conclusion: The outcomes suggest that saffron has curative (antidiabetic) and protective (antidiabetogenic) effect against diabetes induced by tartrazine via reducing blood glucose level and creatinine. Therefore, it should be considered in future therapeutic researches.