Safflower oil (from Carthamus tinctorius seed)

Safflower oil (from Carthamus tinctorius seed) is rich in unsaturated fatty acids such as linoleic acid and oleic acid, as well as tocopherols and phenolic compounds, and exhibits antioxidant, anti-aging and blood lipid-regulating effects. Safflower oil (from Carthamus tinctorius seed) inhibits the activities of collagenase and elastase, and exerts antioxidant activity by scavenging free radicals. Linoleic acid in safflower oil (from Carthamus tinctorius seed) reduces blood cholesterol levels. Safflower oil (from Carthamus tinctorius seed) can be applied to research in fields such as skin aging, atherosclerosis, edible oil processing and industrial raw material development^[1][2][3]. In Vitro:Safflower oil (from Carthamus tinctorius seed) methanol extract obtained after 15 min exhibits DPPH free radical scavenging activity, with a scavenging rate ranging from 20.6% to 68.9%, and this activity is positively correlated with the total phenolic content^[1].
Safflower oil (from Carthamus tinctorius seed) methanol extract prepared for 20 min inhibits collagenase activity, with an inhibition rate of 47.0% to 72.1% at a concentration of 500 µg/mL and an IC₅₀ value ranging from 123.4 to 144.5 µg/mL^[1].
Safflower oil (from Carthamus tinctorius seed) methanol extract inhibit elastase activity, with inhibition rates ranging from 32.2% to 70.3% at a concentration of 1000 µg/mL and IC₅₀ values of 163.7 to 298.1 µg/mL^[1].
Safflower oil (from Carthamus tinctorius seed) consists mainly of palmitic acid, stearic acid, oleic acid and linoleic acid, among which oleic acid and linoleic acid account for approximately 90% of the total fatty acids. α-Tocopherol serves as the main tocopherol component, and the oil content of samples from different geographical origins varies^[2].
Safflower oil (from Carthamus tinctorius seed) undergoes remarkable changes in fatty acid composition, lipid distribution and oil content during seed development. As seeds mature, the relative proportion of linoleic acid increases while palmitic acid decreases, and fatty acids exhibit specific positional distribution within triacylglycerols^[3].