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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY

SAFFLOWER OIL, SAFFLOWER SEED OIL

Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
The edible oil expressed or extracted from safflower seeds. Safflower is an Old World yellow herb with large, orange-red flower heads. The oil thickens and becomes ranbcid on prolonged exposure to air. It is used in salad oils and shortenings, and as a vehicle for medicines. As a dietary supplement it is alleged to be a preventative in the development of atherosclerosis-fat-clogged arteries. A drug consisting of the dried flowers of safflower is used in medicines in place of saffron. No known toxicity.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is the oil obtained from the seeds of safflower. -
ORIGIN Middle English: from Dutch saffloer or German Saflor, via Old French and Italian from Arabic asfar 'yellow'. The spelling has been influenced by saffron and flower.
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is an unsaturated oil obtained from the safflower seed of the plant Carthamus tinctorius. It consists mainly of linoleic and oleic fatty acids. It is used principally as a drying oil in the United States.
Ward, Artemas. 1923. The Encyclopedia of Food. New York, Number Fifty, Union Square.
is a light-yellow oil, the product of a thistle-like herb, one to three feet in height, with orange-red head, grown in the United States, southern Europe, Egypt, India, and China. Commerically, it is employed as a dye, frequently as a substitute for saffron. In India, it is used as an illuminating and culinary oil.
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
is extracted from the seeds of the plant Carthamus tinctorius, which grew mainly in India in earlier times, but which is no longer cultivated as an oil-producing plant in many parts of Asia or, indeed, the world. The bland-tasting oil is used in salads and stir-fries and is particularly suited to deep-frying.


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