Safflower oil, obtained from cold pressing the seeds of Carthamus tinctorius, is generally used as cooking oil due to its higher linoleic acid content. Distinct pale yellow to golden color with a characteristic nutty flavor, consumed raw, it can help digestion, particularly for those suffering from food intolerances, obesity and constipation. Its use facilitates bile secretion, bone calcification and blood clotting. Safflower oil is composed by Linoleic and Oleic acids (around 85%) followed by Palmitic ad Stearic, it exhibits the highest linoleic acid content among all the commercial oils. Good phytosterol and tocopherol contents and oxidative stability.