Safflower
Safflower
General Information
Safflower is a plant which its flower and seed oil are used as medicine
The specific origin of Safflower is uncertain. It is considered to be domesticated over 4000 years ago in Fertile Crescent. In Middle Ages, it was cultivated in Italy, Spain and France. It was brought by to Mexico by Spanish and then reached to Colombia and Venezuela. It was mostly cultivated for the flowers which are used to produce yellow and red dyes for the food and clothes. Today it is cultivated in Western and Central North America
Safflower Oil
Nowadays, it is used to extract meal, oil and foods. Safflower oil is a popular cooking oil that comes from the seeds of the plant. It may be a more healthful option than olive oil when cooking at high temperatures, thanks to its high smoke point and neutral flavor. Some research suggests it may have some health benefits when it is used in the diet and on the skin
Since safflower oil is a rich source of unsaturated fatty acids, including monounsaturated and polyunsaturated fats that body needs these fats to function, experts generally consider unsaturated fatty acids to be more healthful than saturated fats. This oil is lower in saturated fats, which are often considered bad fats, than olive oil, avocado oil, and sunflower oil
Therapeutic Applications
The oil of Safflower helps to lower the abdominal fat and raise the muscle tissue. The oil is related with metabolic syndrome which raises the chances of diabetes and cardiovascular disease. It helps to lower the chances of cardiovascular ailments
A study found that replacing some sources of carbohydrate or saturated fats with unsaturated fatty acids, especially polyunsaturated fats, had a beneficial effect on blood sugar levels, as well as insulin resistance and insulin secretion
This oil has high content of oleic acid that is helpful for the hair and scalp. It raises the scalp circulation, enhances hair growth and maintains the follicles health
Linoleic acid found in Safflower helps to enhance the skin appearance and its quality, either
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