Safflower oil, food use
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Safflower oil, food use

What

Safflower oil for food use protects the cardiovascular system thanks to its linoleic acid content.

How

From the cold pressing of the seeds of the safflower, Carthamus tinctorius, we obtain an oil rich in benefits for the skin, for the hair but also for the body. In the previous post we saw the use of safflower oil as a powerful natural cosmetic, useful in case of dry skin, with wrinkles but also in case of acne and, above all, dark skin spots. Today we see the properties of safflower oil for internal use, for example, when used cold to season salads and vegetables. This plant based oil is rich in unsaturated fatty acids, considered to be protective for the heart, including linoleic acid, which is a polyunsaturated fatty acid of the class omega 6, and oleic acid, belonging to the family of monounsaturated fatty acids. According to scientific researches, the intake of 8 grams of safflower oil per day may be able to reduce high blood sugar levels, inflammation and cholesterol in menopausal women who had obesity and type 2 diabetes (Asp et al, Clin Nutr, Aug 2011). In addition to this, it seems that the action of safflower oil in reducing total cholesterol is even higher than that of olive oil (Schwingshackl et al, J Lipid Res, Sep 2018). Safflower oil is also a source of vitamin E or tocopherol, an antioxidant with a powerful action on vision and tissues, helpful to fight the damages caused by aging processes and sunlight (Matthaus et al, Nat Prod Res, 2015). As you can learn in this post, safflower oil is not only an interesting product for your beauty, but it can also help protect the cardiovascular system. However, be careful to include safflower oil always in a well-balanced diet. In fact, linoleic acid, a substance highly present in safflower oil, belongs to the omega 6 class. Omega 6 fatty acids are important for the proper functioning of the body since, as we have seen in this post, they help improve the lipid profile and blood glucose, however, the amount of omega 6 introduced with nutrition should respect the 4:1 ratio with omega 3 fatty acids, characterized by an anti-inflammatory action. An excess of omega 6 could in fact cause a greater accumulation of fat and a state of chronic inflammation, a silent condition that over the years could explode in diseases such as arthritis, tumors, autoimmune illnesses, diabetes but also premature skin aging. For this reason, a well-balanced diet should provide both foods that contain omega 6, such as safflower oil, but also sunflower seeds, almonds, wheat germ, and foods rich in omega 3, such as flaxseed, chia, blue fish, krill.
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