17.5 Adverse Effects and Reactions
Safflower has been reported to be non-toxic and non-allergic in nature (Goodman
1964). No adverse effects or reactions related to the biologically active substances in
safflower seeds have been registered. Oil of safflower seeds has been used for many
years in Korean herbal acupuncture, but till date, no serious side effects have been
reported. Safflower oil administration at acupuncture site along the sciatic nerve in
mice neither produced adverse effects on the general state of the animal nor
produced any irritation at the injection site (Popov et al. 2009).
Similarly, no toxic effects have been reported of safflower seed extracts in
cytotoxic assays (Zhao et al. 2009). Thus, owing to its non-toxic and non-allergic
properties safflower oil has been extensively used in cosmetics and for human
consumption as edible oil (Khalid et al. 2017).
17.6 Applications in Pharmaceutical and Food Industry
Widespread easy cultivation and effective biological activities of safflower have
made it an attractive target for food and medicine applications in many parts of the
world (Asgarpanah and Kazemivash 2013).
Safflower is mainly cultivated for its oil. Efficient therapeutic activities, easy
cultivation and harvesting and widespread of safflower have made it an effective
food and medical product around the world (Asgarpanah and Kazemivash 2013).
Safflower seed oil possesses various beneficial properties regarding therapeutic and
food applications. Unsaturated fatty acids component, high stability at elevated
temperature, and very little aroma and taste make safflower oil as an ideal commodity in food products (Khalid et al. 2017).
Higher oleic safflower oil contents have been found very stable and do not
produce smoke or smell at elevated temperatures (Gyulai 1996). Safflower oil is
found stable at lower temperatures as well, which makes it suitable for developing
products intended to be stored at lower temperatures. Safflower oil in salad dressings
has been found to maintain its stability even at À12
C (Weiss 1971). Safflower oil is
also employed in infant food formulations and food coatings. It is also used for the
production of margarine and as the prophylactic treatment for coronary heart disease
(Emongor 2010).
Also, the cost-effectiveness along with nutritional and pharmaceutical efficacy
comparable to that of olive oil and other costly nutritional oils make safflower oil an
ideal product in the edible oil market. Safflower is oil is incorporated into a diet to
reduce hyperlipidemia and prevent against atherosclerosis and other coronary heart
diseases (Abidi 2001).
Safflower oil is also effective in reducing fat-induced insulin reduction and hence
can be incorporated into a diet to prevent cardiovascular complications related to
obesity and diabetes (Neschen et al. 2002). Safflower oil also possesses the ability to
17 Safflower (Carthamus tinctorius) Seed
445
Safflower has been reported to be non-toxic and non-allergic in nature (Goodman
1964). No adverse effects or reactions related to the biologically active substances in
safflower seeds have been registered. Oil of safflower seeds has been used for many
years in Korean herbal acupuncture, but till date, no serious side effects have been
reported. Safflower oil administration at acupuncture site along the sciatic nerve in
mice neither produced adverse effects on the general state of the animal nor
produced any irritation at the injection site (Popov et al. 2009).
Similarly, no toxic effects have been reported of safflower seed extracts in
cytotoxic assays (Zhao et al. 2009). Thus, owing to its non-toxic and non-allergic
properties safflower oil has been extensively used in cosmetics and for human
consumption as edible oil (Khalid et al. 2017).
17.6 Applications in Pharmaceutical and Food Industry
Widespread easy cultivation and effective biological activities of safflower have
made it an attractive target for food and medicine applications in many parts of the
world (Asgarpanah and Kazemivash 2013).
Safflower is mainly cultivated for its oil. Efficient therapeutic activities, easy
cultivation and harvesting and widespread of safflower have made it an effective
food and medical product around the world (Asgarpanah and Kazemivash 2013).
Safflower seed oil possesses various beneficial properties regarding therapeutic and
food applications. Unsaturated fatty acids component, high stability at elevated
temperature, and very little aroma and taste make safflower oil as an ideal commodity in food products (Khalid et al. 2017).
Higher oleic safflower oil contents have been found very stable and do not
produce smoke or smell at elevated temperatures (Gyulai 1996). Safflower oil is
found stable at lower temperatures as well, which makes it suitable for developing
products intended to be stored at lower temperatures. Safflower oil in salad dressings
has been found to maintain its stability even at À12
C (Weiss 1971). Safflower oil is
also employed in infant food formulations and food coatings. It is also used for the
production of margarine and as the prophylactic treatment for coronary heart disease
(Emongor 2010).
Also, the cost-effectiveness along with nutritional and pharmaceutical efficacy
comparable to that of olive oil and other costly nutritional oils make safflower oil an
ideal product in the edible oil market. Safflower is oil is incorporated into a diet to
reduce hyperlipidemia and prevent against atherosclerosis and other coronary heart
diseases (Abidi 2001).
Safflower oil is also effective in reducing fat-induced insulin reduction and hence
can be incorporated into a diet to prevent cardiovascular complications related to
obesity and diabetes (Neschen et al. 2002). Safflower oil also possesses the ability to
17 Safflower (Carthamus tinctorius) Seed
445