Listing description
Safflower (Carthamus
tinctorius L.) is a highly branched, herbaceous, thistle-like annual plant. It is
commercially cultivated for vegetable oil extracted from the seeds. Plants are 30 to 150 cm (12 to
59 in) tall with globular flower heads having yellow, orange, or red flowers.
Detailed description
There are two types of safflower that produce
different kinds of oil: one high in monounsaturated fatty acid (oleic acid) and the other high
in polyunsaturated fatty acid (linoleic acid). Currently the predominant edible oil
market is for the former, which is lower in saturates than olive oil, for
example. The latter is used in painting in the place of linseed oil, particularly with
white paints, as it does not have the yellow tint which linseed oil possesses.
In dietary use, high–linoleic safflower oil has also
been shown to increase adiponectin, a protein that helps regulate blood
glucose levels and fatty-acid breakdown.[8] During a 16-week,
double-blind controlled study conducted at The Ohio State University,
researchers compared high-linoleic safflower oil (SAF) with conjugated linoleic
acid (CLA). They
studied post-menopausal women who had high blood sugar and wanted to lose
weight. These participants showed an average reduction of 6.3 percent belly fat
and an average of 20.3 percent increase in the important belly fat hormone,
adiponectin.
Hornstra et al analyzed a group where safflower oil
replaced animal fats in the diets of people who had had a heart attack. The
group receiving extra safflower oil in place of animal fats had a significantly
higher risk of death from all causes, cardiovascular disease and coronary heart
disease. As expected, increasing omega-6 linoleic acid from safflower oil in
the Sydney Diet Heart Study significantly reduced total cholesterol; however,
these reductions were not associated with [reduced] mortality outcomes.
Moreover, the increased risk of death in the intervention group presented
fairly rapidly and persisted throughout the trial.[10] An updated
meta-analysis of polyunsaturated fatty acid intervention trials showed trends
toward increased risks of death from coronary heart disease and cardiovascular
disease from increasing omega-6 linoleic acid intakes suggesting that the
cardiovascular benefits of polyunsaturated fatty acids may be attributable to
omega-3 polyunsaturated fats.
In culinary use, safflower oil compares favorably
with other vegetable oils with its high smoke point.
$26.46/KG
For more information:
mobile: +2348039721941
contact person: emeaba uche
website: www.franchiseminerals.com
e-mail: emeabau@yahoo.com
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