Benefits of Safflower Oil And Its Side Effects

Two varieties of safflower oil are available: high-linoleic and high-oleic. High-linoleic safflower oil is rich in polyunsaturated fats, while high-oleic safflower oil contains more monounsaturated fats. Polyunsaturated safflower oil is good for unheated foods, such as vinaigrettes. Monounsaturated safflower oil is good for cooking at high temperatures.

India is currently the largest leading commercial producer of safflower oil worldwide, followed closely by California in the United States and Mexico. Western states such as North Dakota and South Dakota, Montana, Idaho, Colorado, Arizona and Nebraska also produce substantial amounts of safflower, but on a rather small scale.

1 oz. of Safflower oil has 147 calories, 1.59 g of water, 4.59 g of protein, 10.9 g of total fat and 9.72 g of carbohydrate. It also provides 55% of copper, 37.73% of tryptophan, 31.14% of total fat, 27.50% of Vitamin B1, 26.14% of phosphorus, 25.54% of vitamin B6, 24.83% of manganese, 23.81% of magnesium, 23.48% of valine, 22.86% of vitamin B5, 19.56% of isoleucine, 17.78% of histidine, 17.38% of iron, 13% of zinc, 11.53% of threonine and 11.25% of folate.

Safflower oil has a variety of uses. It is primarily used as cooking oil. Prior to the 1960s, safflower oil was used in manufacturing paints, varnishes and other surface coatings. It is used as an oil solvent and can be mixed with artist's paints while painting, in the absence of linseed oil. In olden times, Safflower oil was used as hair conditioner by Chinese women, who kept their hair shiny and healthy by massaging their scalps with safflower oil.

Safflower seed oil is likely safe for most people when taken by mouth. However, it is likely unsafe to take Safflower oil during pregnancy, as it can bring on menstrual periods, make the uterus contract, and cause miscarriages.

Safflower oil should not be used in case of bleeding problems (such as haemorrhagic diseases, stomach or intestinal ulcers, or clotting disorders) because it can slow blood clotting.

Safflower oil may cause an allergic reaction in people who are hypersensitive to the Asteraceae/Compositae family.

Since Safflower oil might slow blood clotting, there is a concern that it could increase the risk of bleeding during and after surgery. So, consumption of safflower oil should be stopped at least 2 weeks before a scheduled surgery.

The Saffflower plant (Carthamus tinctorius L),an annual plant, of the family Compositae is native to parts of Asia and Africa, from central India through the Middle East to the upper reaches of the Nile River and into Ethiopia.

The safflower plant grows from 0.3 to 1.2 m high. It is in leaf from May to October, in flower from August to October, and the seeds ripen from September to October. The flowers are hermaphrodite (have both male and female organs) and are pollinated by insects. The plant can grow in nutritionally poor soil and requires dry or moist soil. It cannot grow in the shade but can tolerate drought.

Oil obtained from the seed is the chief modern use of the plant. Safflower oil does not yellow with age, making it useful in preparing varnish and paint. Most of the oil, however, is consumed in the form of soft margarines, salad oil, and cooking oil. It is highly valued for dietary reasons because of its high proportion of polyunsaturated fats. The meal, or cake residue, is used as a protein supplement for livestock. Safflower, grown chiefly in India, has been introduced as an oil crop into the United States, Australia, Israel, Turkey, and Canada.

Safflower is cultivated in China as a blood herb. It is grown in most areas of China and mainly produced in the provinces Henan, Zhejiang, Jiangsu, Sichuan, etc. Harvested when the flower turns from yellow into red in summer, the flower is dried in the air or sun for use when raw.