Pressed at 27°C : suitable as RAW FOOD
Carthame or Safflower (Carthamus tintorius, Composae). Grown mainly in India, Mexico, Ethiopia, Australia and cultivated in USA. The plant was known in ancient Egypt (mummy of pharaoh Amenophis I, 1600 B.C.), in the Persian Gulf and used until recently for its tinctorial properties (pink, red color). Oil content: 30-40%. The oil which has one of the highest linoleic acid content (75-80%) is used in lipochemistry, human nutrition and dietetic. Thus, safflower oil is utilized as cooking oil and in the form of salad oil, mayonnaise, margarine and in processed foods.
It contains high levels of Omega-6 fatty acids, which are essential to health. Safflower oil contains more polyunsaturates than any other specialty vegetable oil. This oil remains one of the best sources of linoleic acid, an essential fatty acid that cannot be synthesized by the human body but is a nutritional necessity for healthy development and growth.
The oleic acid is beneficial for maintaining a healthy heart, and has anti-carcinogenic properties. It also contain cis-linoleic acid. This helps the body burn brown fat for heat, which can help lower and maintain a healthy weight.
Its high Vitamin E content is an antioxidant. Antioxidants counter the damage done to cells by free radicals.
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