Safflower Seed (Carthamus Tinctorius) | [한국산] 홍화씨

The safflower grew profusely in Egypt, the Middle East, and India, which use its florets primarily for orange dye. The plant spread throughout the Mediterranean region and further down the East as far as China and Japan. In 1925, US made safflower as an experimental oil crop. California saw its potential as an oil source and grew it commercially in the 1950s. Safflower seeds, which are bitter tasting and resemble orange seeds, have a high 75% linoliec acid content. When the crude seeds are compressed as a cake or meal, the protein content varies from 20% to 55%, depending on the amount of hull removed during the process. Many might wonder what is so fantastic about the high linoleic acid content of the safflower. Medical research tells us that this fatty acid is highly favorable in lowering serum cholesterol levels, as tested in laboratory animals and humans. Lenoleic acid also promotes and improves the calcium available to the cells, somehow playing the role of a vitamin. In fact som