Safflower Vegetable Oil "carthamus tinctorius"

Safflower oil has a long history of use in both cooking and traditional medicine. Originally from India, it has spread throughout the world thanks to its multiple properties and benefits.

This oil is obtained from the seeds of the safflower plant (Carthamus tinctorius), a annual herbaceous plant that can reach up to 1.5 meters in height. The plant is drought resistant and is mainly grown in arid and semi-arid areas.

Safflower vegetable oil is rich in linoleic acid, an essential fatty acid that our body cannot synthesize on its own. It is also rich in vitamin E, a powerful antioxidant that protects cells from oxidative damage.

The properties of safflower oil are very varied, it is used in both cosmetics and food. In cosmetics, it is known for its moisturizing and softening properties. In food, it is used for cooking and as a salad dressing.

Safflower vegetable oil is obtained by cold mechanical pressing of safflower seeds. This process does not require the use of chemicals, making it a healthy and environmentally friendly oil.

The botanical name of safflower is Carthamus tinctorius, and its INCI is Carthamus Tinctorius Seed Oil. Its CAS number is 8001-23-8.

The main components of safflower vegetable oil are linoleic acid (70-80%), oleic acid (10-20%), vitamin E (tocopherols and tocotrienols) and phytosterols.

In short, safflower vegetable oil is a versatile and health-beneficial oil that is used in both food and cosmetics. It is obtained by cold pressing and its richness in linoleic acid and vitamin E make it a healthy and nutritious oil.