Characteristics

• Growing plant: Safflower
• Botanical name: Carthamus tinctorius
• Botanical family: Asteraceae
• Origin (country where the vegetable oil is grown): USA, India, Mexico, Kazakhstan, Spain
• Part of plant: Seed
• Oxidative potential: Sensitive

Organoleptic properties

Botanical and organoleptic characteristics may vary according to production conditions (country, sun, organic production, etc.).

• Colour: amber yellow
• Aroma: sweet 
• Texture: very thick
• Flavour: similar to sunflower oil, slightly nutty

Fatty acid composition

The composition of vegetable oils is strongly influenced by the conditions under which they are produced.

In order to guarantee its quality, it is advisable to choose an extra virgin olive oil obtained by cold pressing, preferably of organic origin.

Monounsaturated AG:

• 10% to 21% oleic acid (omega 9)

Polyunsaturated AG:

• 65% to 80% linoleic acid (omega 6)

Saturated fatty acids

• 3% to 6% palmitic acid
• 2 to 3% stearic acid

Other active ingredients:

• Vitamins: K and E
• Other ingredients: Serotonin derivatives

Nutritional Aspect

Safflower oil is one of the richest oils in linoleic acid (omega 6).

From a nutritional point of view, the main benefits are cholesterol reduction, protection of the cardiovascular system and stimulation of the immune system.

However, it is up to everyone to consider the paradox surrounding the health benefits of omega-6.

In fact, if they are essential (because their contribution comes exclusively from the diet), they must complement the omega-3s.

If there is an excess of omega-6, it is likely to be pro-inflammatory, allergenic and cause high triglyceride levels.

It is therefore advisable to combine safflower oil with the consumption of linseed or camelina oil to promote a good omega-6/omega-3 ratio.

Advantages

• Hypocholesterolaemic
• Hypolipemia (lowering the level of fat in the blood)
• Cardiovascular protector 
• Immune system stimulant
• Laxative, purgative
• Nervous system protector
• Antifungal

Indications 

• Atherosclerosis (in prevention, in combination with adapted diet and medical follow-up)
• High cholesterol
• Constipation
• Mycosis, fungus
• Obesity (in prevention, in combination with an adapted diet)
• Cardiovascular diseases (prevention)

Precautionary measures

Safflower oil has laxative properties and is therefore strongly advised against in children and pregnant and/or breastfeeding women.

It is recommended that people treated with anticoagulants or antiplatelet agents avoid using safflower oil.

The same caution applies to people with diabetes, especially those undergoing treatment.

People undergoing surgery should stop using safflower oil at least 2 weeks before the operation.

Safflower may also cause an allergic reaction in people who are sensitive to plants in the Asteraceae family.

It is advisable not to heat safflower oil and to store it away from light, heat and moisture.