Assignment

On

Safflower

Submitted To,

Dr. M. K. Mandavia. Professor,

Dept. of Biochemistry, College of Agriculture, J.A.U.,

Junagadh 362 001

Submitted by,

Deshmukh Shubham BabanraoM.Sc. (Biochemistry) Student,

Dept. of Biochemistry, College of Agriculture, J.A.U.,

Junagadh 362 001

Index

Sr no. Title Page no.

1 Introduction 1

2 botany

3

4

5

6

INTRODUCTION

Safflower (Carthamus tinctorius L.) is commonly known as kusum in India and Pakistan and honghua (red flower) in China (Chavan, 1961). Its use as a less costly saffron is indicated by the names false saffron, bastard saffron, thistle saffron and dyer's saffron (Weiss, 1983). The common names of safflower vary with country, region, language and use (Chavan, 1961; Smith, 1996).

Safflower is one of humanity's oldest crops, with its use in China reported over 2,200 years ago. Safflower seeds are reported in Egyptian tombs over 4,000 years ago. However, safflower cultivation remained a backyard crop for personal use and as a result it remained a minor and neglected crop with world seed production in 1989 estimated at 908,000 tons (Rowland, 1993). Safflower oil has been produced commercially and for export more than 50 years ago (Dajue and Mundel, 1996). Crop is also now grown commercially as a cut flower, vegetable and medicinal plant. India is the main safflower producer (Ekin, 2005). The other producing countries of safflower are USA, Mexico, Ethiopia, Argentina, Australia, China, Kenya, Canada, Spain, Italy, Turkey, Iraq, Iran, Morocco and Russia (Dajue and Mundel, 1996). Safflower has great potential to be developed as an important oilseed crop, cut flower, medicinal plant, vegetable and animal feed. Therefore, the objective of this manuscript is to create awareness of the potential of safflower so that the international scientific community should research on the agronomy, physiology, ecophysiology, high yielding varieties and hydrids with high oil seed content and clinical and pharmacological trials to elucidate the effectiveness of safflower in the treatment or prevention of cardiovascular diseases such as hypertension, inhibition of thrombus formation and dissolving thrombi, lowering blood cholesterol, male sterility and dead sperm excess disease, infertility in women, etc.

Introduction:

Safflower (Carthamus tinctoriusL.) — an oilseed crop — is a member of the family Compositae or Asteraceae. Carthamus is the latinized synonym of the Arabic word quartum, or gurtum, which refers to the color of the dye xtracted from safflower flowers. The English name safflower probably evolved from various written forms of usfar ,affore, asfiore, and saffiore to safflower . Safflower has been grown in India since time immemorial. It is mentioned as kusumba in ancient scriptures. Presently, in India it is most commonly known as kardai in Marathi and kusum in Hindi. In China it is known as hong hua. Safflower, a multipurpose crop, has been grown for centuries in India for the orange-red dye (carthamin) extracted from its brilliantly colored flowers and for its quality oil rich in polyunsaturated fatty acids (linoleic acid, 78%). Safflower flowers are known to have many

medicinal properties for curing several chronic diseases, and they are widely used in Chinese herbal preparations (Li and Mundel, 1996). The tender leaves, shoots, and thinnings of safflower are used as pot herb and salad. They are rich in vitamin A, iron, phosphorus, and calcium. Bundles of young plants are commonly sold as a green vegetable in markets in India and some neighboring countries (Nimbkar, 2002). Safflower can be grazed or stored as hay or silage. Safflower forage is palatable, and its feed value and yields are similar to or better than those for oats or alfalfa. Thus, each part of safflower has a value attached to it. Safflower has high adaptability to low moisture conditions. Therefore, its production all over the world is mainly confined to areas with scanty rainfall. Carthamus has 25 species, of which only C. tinctorius is the cultivated type, having 2n = 24 chromosomes. Though the crop has tremendous potential to be grown under varied conditions and to be exploited for various purposes, the area under safflower around the world is limited largely due to the lack of information on its crop management and product development from it. The research and development on different aspects of safflower, despite its adaptability to varied growing conditions with very high yield potential and diversified uses of different plant parts, have not received due attention. This probably is the main reason for its status as a minor crop around the world in terms of area and production, compared to the other oilseed crops. However, interest in this crop has been rekindled in the last few years due to three major reasons:

1. A huge shortfall in oilseed production in countries having a sizable area with scanty rainfall, to which safflower is most suited.

2. The preference of consumers for healthy oil with less amounts of saturated fats, for which safflower is well known.

3. The medicinal uses of flowers in China and extraction of edible dyes from flowers have become more widely known.

History

Safflower (Carthamus tinctorius L) is a herbaceous annual and a member of the Asteraceae/Compositae (sunflower) family. It is native to parts of Asia, the Middle East, and Africa. It was grown mainly for its flowers, which were used in making dyes for clothing and food. Today, it is grown mainly for its oil. Safflower evaluations in the U.S. started in 1925 in the Great Plains, but commercial production did not begin until the 1950s. Production is concentrated in the western United States and the Canadian prairie provinces. California grows about 50 percent of U.S. safflower. North Dakota and Montana are the next major areas of commercial production.

South Dakota, Idaho, Colorado, Arizona, and Nebraska also produce the crop, but on small acreage.CENTERS OF ORIGIN

Vavilov (1951) proposed three centers of origin for cultivated safflower (Carthamus tinctorius L.). One in India (his center II) was based on variability and ancient culture of safflower production. A second center was proposed in Afghanistan (his center III), which was based on safflower diversity and proximity to wild species. A third center of origin, in Ethiopia (his center VI), was primarily based upon the presence of the wild safflower species in the area. The centers of safflower origin as proposed by Vavilov were reported by Kupzow (1932) in Russia after carrying out a detailed investigation of the safflower collections made in many areas. However, contrary to the above, Ashri and Knowles (1960) and Hanelt (1961) indicated the center of origin to be in the Near East. This assumption was based on the similarity of cultivated safflower to two closely related wild species: C. flavescens reported from Turkey, Syria, and Lebanon and C. palaestinus found in desert areas of western Iraq and southern Israel. Knowles (1969) described the safflower centers of cultivation as the “centers of similarity,” and not as the centers of origin or diversity, as there is a conspicuous similarity between the types existing in some or most of the centers. These centers are:1. Far East (Vavilov’s center I — Chinese): China, Japan, and Korea2. India–Pakistan (Vavilov’s center II — India): India and both West

and East Pakistan (East Pakistan is now Bangladesh)3. Middle East (Vavilov’s centers III and IV — Central Asiatic and

Near Eastern): Afghanistan to Turkey, southern USSR to the Indian Ocean

4. Egypt (Vavilov’s center V — Mediterranean): Bordering the Nile north of Aswan.

5. Sudan (the southern reach of Vavilov’s center V): Bordering the Nile in northern Sudan and southern Egypt

6. Ethiopia (Vavilov’s center VI — Ethiopian)

7. Europe (western portion of Vavilov’s center V): Spain, Portugal, France, Italy, Romania, Morocco,and Algeria

Safflower biology, production and genetics

2.1 Biology

Safflower (Carthamus tinctorius L.) a member of the family Compositae or Asteraceae, is a branching, thistle-like herbaceous annual or winter annual plant, with numerous spines on leaves and bracts (Fig. 1), mainly grown in dry hot climates as an oilseed, birdseed or for its flowers, used as dye sources and for medicinal purposes. The typically white achenes, averaging from 0.030 to 0.045 g, are smooth (in some varieties varying amounts of pappus, tufts of hairs may be present on the end adjacent to the plant) and four-sided, with a thick pericarp (Figs. 1, 2). Germination is followed by a slow-growing rosette stage, during which numerous leaves are produced near ground level, strong taproots develop and begin to penetrate deep into the soil, but no long stems form. During this rosette stage, young safflower plants are resistant to cold, even frost, but the crop is very vulnerable to fast-growing weeds. Subsequently, stems elongate quickly and branch extensively (Fig. 3). Branch to stem angles range from 30 to 70º and the degree of branching is genetically and environmentally controlled. Each stem ends in a globular flower capitulum, enclosed by clasping bracts, which are typically spiny (Fig. 4).

Fig. 2. Seeds with pappus (left), white, normal (right)

In fully developed safflower plants, with soil of adequate depth, the taproots penetrate 2-3 m, with numerous thin horizontal lateral roots. The deep root system enables the plant to draw moisture and nutrients from a considerable depth, conferring on safflower the ability to survive in areas with little surface moisture. Flowering begins in the primary capitulum, then the secondary capitula and so forth. Within a capitulum, flowering begins in the outer circle of florets and progresses centripetally towards the centre of the capitulum over several days, up to a week. The total bloom stage may last for 4 weeks or more, greatly influenced by growing environment. Shades of orange, yellow and red flowers are most common in early bloom, but post-bloom colours are darker. White flowers occur rarely. The florets are tubular and largely self-pollinating with generally less than 10% outcrossing (Knowles 1969). Pollination occurs as the style and stigma grow through the surrounding anther column at the base of the clasping corolla (Fig. 1). An unpollinated, elongated stigma may remain receptive for several days. Bees, bumblebees and other insects seek out safflower blossoms for both pollen and nectar and can increase levels of outcrossing. Wind-pollination does not contribute to safflower seedset. Developed capitula contain 15-30 or more achenes (Fig. 5), which mature from 4 to 5 weeks after flowering.

Fig. 4. Single plant showingprimary, secondary andtertiary heads (reprinted with permission from Mündel et al.1992

Production issues

Over the past few decades, fact sheets and production guides have been provided for safflower growers in different countries. A sampling of those published in the past 5 years in North America is given in the literature section. Safflower is generally considered a daylength-neutral, long-day plant. However, the origin of varieties is very important in this connection: summer crop varieties from temperate regions, sown during shortening days as a winter crop in subtropical or tropical regions, have a very long rosette phase (several months), with greatly delayed maturity. Seeding rates vary greatly around the globe, in part related to variety growth habits, growth environments and cultural methods, particularly row spacing. As long as soil moisture reserves are present, safflower compensates for low plant populations by increased branching and other yield component adjustments (Mündel 1969). Seeding rates for optimum production vary from around 10-15 kg/ha in very droughtprone regions, or those where branching is to be encouraged, up to 40-45 kg/ha or even more for irrigated environments, in regions and with varieties showing minimal branching. Germination of safflower seed occurs at temperatures as low as 2-5º C. During the rosette stage, the growing point of the young safflower plant is protected from cold by multiple layers of young leaves and leaf primordia, and temperatures as low as –7ºC do not kill the plant (Mündel et al. 1992). The first few leaves emerging after a frost may show some injury, but the plant recovers and continues to grow quite normally. However, during the elongation phase, even a light frost can cause substantial damage. At the other end of the plant’s development, frost just after flowering (during kernel filling) can dramatically lower yields and oil levels, or kill the seed completely.

Fig. 5. Cross-section of mature safflower head (capitulum), showing seeds enclosed by outer involucral bracts.

During the early stages of growth, especially during the rosette stage, safflower is a poor competitor with weeds. Numerous weed species, left unchecked, can become taller than safflower and effectively shade the crop, competing for sunlight, nutrients and soil moisture. Weeds can cut safflower yields greatly and can cause complete crop losses. Only a limited number of chemical herbicides are registered for use on safflower, mainly because of the high cost of testing required in a number of countries for this minor crop. In Canada the trifluralins and ethalfluralins are registered for pre-plant incorporation to control a variety of grass and broadleaf weeds; a sethoxydim has been registered for post-emergent control of grassy weeds and volunteer cereals (Blackshaw et al. 1990). Seeding safflower into a firm moist seedbed not only enhances its emergence and stand, but also improves vigour and allows the crop to compete more effectively with weeds. Mechanical or manual control of weeds emerging prior to safflower emergence is advised.

World Distribution and Production

Traditionally, safflower has been grown for centuries from China to the Mediterranean region and all along the Nile valley up to Ethiopia (Weiss, 1971). Presently it is grown commercially in India, the U.S., Mexico, Ethiopia, Kazakhstan, Australia, Argentina, Uzbekistan, China, and the Russian Federation. Pakistan, Spain, Turkey, Canada, Iran, and Israel also grow safflower to a limited extent. Safflower acreage and production around the world have witnessed wide fluctuations in the past. Safflower seed production in the world rose from 487,000 MT in the year 1965 to 1,007,000 MT in 1975, and subsequently it decreased to 921,000 MT in 1985 (Anonymous, 2002). Mexico was the largest producer of safflower in the world until 1980, when it occupied an area of 528,000 ha with a production above 600,000 MT in the year 1979–1980. However, the area and production of safflower in Mexico decreased significantly in later years, becoming only 10% of the area and production recorded for the year 1979–1980 (Cervantes-Martinez, 2001). Commercial production of safflower in the U.S. was started in the 1950s, and the area rapidly increased to 175,000 ha mainly in the states of California, Nebraska, Arizona, and Montana. Presently it is grown over an area of 100,000 ha (Esendal, 2001). Safflower in China is presently occupying an area ranging from 35 to 55,000 ha, producing 50 to 80 MT seeds annually. Xinjiang is the largest safflower producer state, which accounts for 80% of total afflower production in China. Other safflower-producing states in China are

Yunnan, Sichuan, Henan, Hebei, Shandong, Jiangsu, and Zhejiang (Zhaomu and Lijie, 2001). Presently, India is the largest producer of safflower in the world, followed by the U.S., Mexico, and China. The safflower area in India in the year 2004–2005 was estimated to be 387,000 ha, with a production of 154,000 MT of seed (Anonymous, 2004–2005). In India, Maharashtra and Karnataka states account for 72 and 24% of safflower area and production, respectively. The other safflower producing states are Andhra Pradesh, Orissa, Madhya Pradesh, Chattisgarh, and Bihar. Safflower production in India is mostly confined to rain-fed conditions during winter.Genetics:

Medicinal importance:Carthamin is extracted from its flowers and it is used for treatment in the form of infusion for circulatory system related diseases20. In addition to the colouring properties, safflower petals are used for curing several chronic diseases such as hypertension, coronary heart ailments, rheumatism, male and female fertility problems. The chief constituent Carthamin has uterine stimulating, coronary dilating and hypotensive2. It also has the cytotoxic, antigenic and anti-platelet activities.

Uses of safflower:

Safflower is a multipurpose oilseed crop grown mainly as cut flowers, vegetables and for its high quality oil. The uses of safflower have been recorded in China approximately 2,200 years ago (Dajue and Mundel, 1996). Traditionally, safflower was grown for its seeds, for colouring and flavouring foods, as medicines and for making red and yellow dyes, especially before cheaper aniline dyes became available (Weiss, 1971). In Egypt, dye from safflower was used to color cotton and silk as well as ceremonial ointment used in religious ceremonies and to anoint mummies

prior to binding. Safflower seeds and packets and garlands of florets have been found with 4000-year-old mummies (Weiss, 1971).Medicinal uses: In traditional Chinese medicine, safflower petals are regarded as a stimulant for blood circulation and phlegm reduction, healing of fractures, contusions and strains and for various female maladies. Production of safflower has yielded many medicinal solutions. Thus safflower in China is a medicinal plant. In Europe and the Middle East, petals are sometimes used as an adulterant for saffron. In Pakistan, the seed decoctions are used to produce heat and dryness in the body. When sugar is added it acts as a laxative (Knowles, 1965). The seeds can also be boiled and taken as a remedy for problem in menses to increase blood flow. Ground safflower seeds mixed with mustard oil reduce rheumatic pain (Knowles, 1965). In Kashmir, a decoction of whole or ground seeds is used to flush out the urinary tract, improve the liver and reduce hives (Knowles, 1965). Knowles (1965), Wang and Li (1985) reported that safflower seed is used for the treatment of urinary calculi. It has been realized that a nasal drop of safflower and other herbs speed blood flow in the medial cranial artery (Duo et al., 1992). It is also used to treat cerebral thrombosis and has lowered blood pressure in over 90% of the patients (Dajue and Mundel, 1996).According to Liu (1985) it can be used to induce labour and is more effective than western medicine. When boiled in wine along with other flower decoctions is recommended to encounter retained afterbirth and retained stillbirth Wang and Yili (1985). Women in Afghanistan and India use a tea made from safflower foliage to prevent abortion and infertility (Weiss, 1983). Herbalists in these countries sell all parts of safflower to cure various ailments and as an aphrodisiac (Knowles, 1965).In April 2007 it was reported that genetically modified safflower has been bred to create insulin (SemBiosys, 2006). A pharmaceutical company called SemBioSys Genetics is currently using transgenic safflower plants to produce human insulin because the global demand for the hormone has grown (SemBiosys, 2006). Safflower-derived human insulin is currently in the PI/II trials on human test subjects. Insulin (SBS-1000) that was extracted from safflower plants and was created by Sembiosys, has been injected into people for the first time. The hope is that plants will provide a cheaper source of insulin for people with diabetes (SemBiosys, 2006).

High oleic safflower oil is lower in saturates and higher in monounsaturated than olive oil. High oleic oil is a beneficial agent in the prevention of coronary artery disease (Dajue and Mundel, 1996).

Clinical use of safflower: Safflower dilates arteries, reduces hypertension and increases blood flow and, hence, oxygenation of tissues (Deng, 1988; Wang and Yili, 1985). It also inhibits thrombus formation and, over time, dissolve thrombi. Many prescriptions for invigorating blood circulation, especially those for treatment of heart disease, include safflower along with other herbs and have been used in the treatment of many diseases (Wang and Yili, 1985). Cardiovascular disease treatment is the main use of safflower because it invigorates blood circulation. In 83% of patients with coronary disease, blood cholesterol levels was reduced

after 6 weeks of treatment (Wang and Yili, 1985). Experiments with dogs showed that injections of safflower reduced damage done to the heart muscle by an infarction. Heart arrhythmia and hypertension were reduced by safflower treatment 3 times a day for 4 weeks (Wang et al, 1978; Wang and Yili, 1985). Treatment of cerebral thrombosis with safflower improved and lowered blood pressure in over 90% of patients (Wang and Yili, 1985; Damao, 1987). Herbal decoctions including safflower were effective in the treatment of cerebral embolism (Zhou, 1992).Safflower decoctions have been used successfully for the treatment of male sterility (Qin, 1990) and dead sperm excess disease (Qu, 1990). Treatment with safflower resulted in pregnancy in 56 of 7 7 infertile women who had been infertile for 1.5-10 years (Zhou, 1986).

Livestock feed: Safflower can be grazed or stored as hay or silage (Bar-Tal etal, 2008). The forage is palatable and its feed value and yields are similar to or better than oats or alfalfa (Smith, 1996; Wichman, 1996). The in vivo digestibility and the intake of green safflower fodder are similar to those of a vetch-oat mixture (Vonghia et al, 1992). Grazed safflower has been shown to support satisfactory growth rates in Australian steers (French et al, 1988) and to improve fertility in Canadian ewes (Stanford et al., 2001). Safflower also makes an acceptable livestock forage if cut at or just after bloom stage (Bergland et al., 2007). Safflower hay, given ad libtum, has been successfully used as a sole feed for late-pregnancy dairy cows (Landau et al., 2004). Safflower cropped at the budding stage can be ensiled (Weinberg et al, 2002, 2005, 2007) and safflower silage was substituted for cereal silage in the diet of high-yielding dairy cows (Landau et al., 2004) and dairy sheep (Landau et al, 2005) without affecting their dairy performance. Safflower meal contains about 24% protein and is considerably high in fiber. It can also be taken as a nutritional supplement. Therefore, it is used as a protein supplement in livestock and poultry feeds. Safflower silage has the potential for widespread adoption as a feed in many countries especially in the semi-arid arid countries since safflower is drought tolerant. Special characteristics such as protein degradability are taken into account to optimize its inclusion in Total Mixed Ration (TMR) (Landau et al, 2004).Another use of Safflower seeds is as birdseed especially for members of the parrot family and pigeons (Dajue and Mundel, 1996). Safflower seed is also used quite commonly as an alternative to sunflower in bird feeds, as squirrels do not like the taste of it (Blackshaw, 1993). The bird feed industry prefers to use the white hull or normal hull type of safflower even though striped and partial hull types usually are higher in oil and protein content. The birdseed market does not have a preference for a fatty acid type.Food uses: Food producers and industries use safflower oil. Safflower oil is often considered a healthier option than using sunflower oil (Dajue and Mundel, 1996). The oil consists of two types: that which is high in monounsaturated fatty acid (oleic acid) and that which is high in polyunsaturated fatty acid (linoleic acid). At the moment the predominant

oil market is for the varieties that produce seeds higher in oleic acid and very low in saturated fatty acids.For the last 50 years or so, the plant has been cultivated mainly for the vegetable oil that is extracted from its seeds. The tests in India have shown that seed production from ratoon crop is also possible. Safflower oil is heat-stable, therefore it is used as cooking oil to fry such foods as French fries, chips and other snack foods. Safflower oil is also used in food coatings and infant food formulations. Safflower oil is also used in salad dressing and for the production of margarine. The flowers are occasionally used in cooking as a cheaper substitute for saffron (Bergland et al, 2007). Safflower leaves are eaten as vegetables (Weiss, 1983). Safflower petals are used for colouring foods. Rice, soup, sauces, bread and pickles take on a yellow to bright-orange colour from the florets. Health concerns regarding synthetic food colourants may increase the demand of safflower-derived food colourant. China produces carthamin dye for use in food. Safflower yellow (carthamidine) and red (carthamin) pigments are safe and natural pigments which can be used for colouring food and cosmetics (Kulkarni et al, 1997; Zhaomu and Lijie, 2001). Safflower petals is also used a pleasant-tasting herbal tea. In Iran, a paste of safflower seeds is used to hasten cheese curd formation (Knowles, 1965). Roasted seeds, generally mixed with chickpeas, barley or wheat, are eaten as a snack food in Ethiopia and Sudan (Belayneh and Wolde-Mariam, 1991). The Egyptians grind the kernels and mix in sesame (Knowles, 1965).

Safflower flowers and its products use: Safflower flowers produce red and yellow pigments and mainly used material of dye. Safflower petal contains about 30% of yellow pigment[18] and 0.83% red pigment.Coloring food and cosmetics: Safflower yellow and red pigment is a nice and safe natural pigment, which can be used as coloring agent for food and cosmetics[17,21]. Addition of safflower florets to foods is a widespread and ancient tradition. Rice, soup, sauces, bread and pickles take on a yellow to bright orange color from the florets[1]. Safflower floret pigments are good replacements for synthetic food colors. Today, red safflower pigment is widely used as a food colorant. The main component of the red pigment is called carthamin and due to its low solubility in water, the red pigment is mainly used in colored chocolate in Japan. The yellow safflower pigment (carthamidine), on the other hand, has been used as a natural food colorant for a long time, mainly in colored juice, jelly and candy because of its water solubility[22]. These pigments are also used as food additive by approvement of Chinese government:101 and because of these dyes are natural, they widely used in food and beverage coloring, such as in fruit syrup, fruit juice, soda water, fruit powder, wine, candy, pastry, refreshments, tinned food, condiment, as well as flour soybean and meat products[18,20,21]. Health concerns regarding synthetic food colorings may increase demand for safflower-derived food coloring in the world. In the future, natural food dyes will continue to be widely acceptable in food products due to their non-allergic and non-carcinogenic properties[18].

Structure of carthamin

Cosmetics always require strict safety. Safflower yellow pigment is very safe for cosmetics, such as hair-cream, shampoo, face cream and perfume[23]. The carthamin is also mainly used for making high quality cosmetics such as lipstick, rouge, bath soap, as well as high quality egg cake[21,24]. Cosmetics rouge can be made from carthamin dye mixed with French talk and the Japanese cosmetic and lipsticks include safflower coloring[1,6]. The safflower oil contains some essential fatty acids such as linoleic and linoleum acids and lack of these fatty acids for human body caused drought of skin and plump scales[7,16]. The linoleic acid can keep cell membranes with soft and strengthen elasticity and vitality. By using safflower oil, it has developed the natural skin toning cream[16,21]. At present, the safflower oil has been determined as available oil in the cosmetics proportioning dictionary in the cosmetic trades of the United States, Japan etc.[16].Dyes: Until this century, after cheaper aniline dyes became available, safflower was mainly grown as far north and southern Germany and Alsace in France for dye[1,6]. Today, carthamidin (the water-soluble yellow dye) and carthamin (red dye soluble in alkali) is still used to dye cloth, which is greatly appreciated in Japan, India and Bangladesh16'10'13'133. It is also used to dye the furniture[21].Dye from safflower is used to color cotton, silk and the carpet-weaving colorings in Turkey. Dye manufacturing has virtually ceased in Asia, but dye is still prepared on a small scale for traditional and religious occasions[1].

SAFFLOWER Dye : Safflower (Carthamus tinctorius L.) has a long history of cultivation

as an oilseed crop and as a source of red dye (carthamin).The image of the plant was showed in the Figure: 3

Chemistry of pigments:The main constituents of the safflower are carthamin and carthamidin18. And other constituents are safflor yellow, arctigenin, tacheloside, N-feruloyl tryptamine, N feruloylserotonin, steroids, flavonoids, polyacetylenes19. Carthamin is responsible for to produce water-insoluble red dye and carthamidin for water-soluble yellow colour dye18.

Other uses of safflower: High linoleic acid safflower oil has an important use in the paint industry. Before 1960's in the USA, the oil was used mainly as a base for superior quality paints. It is used as a drying agent in paints and varnishes because of its non-yellowing characteristic (Bergland et al, 2007). Safflower oil is also used in making paint in place of linseed oil. In textiles, dried flowers are used as natural dyes. Natural dyes from plants are getting more important nowadays because of their naturality and fashion trends. The colorful matter in safflower is carthamin which is benzoquinone-based (SemBiosys, 2006). It has a dye of flavonoid type. Hydrophilic fibres like cotton, wool and others can be dyed with safflower dye because it is a direct dye. Safflower yellow or red pigments are safe for cosmetics colourings such as hair cream, shampoo, face cream, perfume or body lotions (Shouchun^a/., 1993).In Western Europe, Japan, Latin America and Kenya spineless varieties are grown and used as cut flowers both for the domestic and export market. Safflower straws have similar use as straws of cereals. Two or three rows of safflower around a cereal field can help keeping free ranging cattle out of the grain field (Chavan, 1961).

Safflower seed oil and its products use: Around the world, safflower is mainly grown for its edible oil for cooking, salad oil and margarine. In affluent countries, the research linking health and diet has increased for demand of oil, which as the highest polyunsaturated / saturated rations of any oil available[1]. There is a considerable health food market for safflower oil, especially in North America, Italy, Germany1281 and Japan[23]. In the India, the high-income group also prefers sunflower and safflower oil primarily due to their health consciousness and aggressive marketing by certain branded oils, while poor income groups do not prefer safflower due to its relative high cost[27].The seeds contain 35-50% oil, 15-20% protein and 35-45% hull fraction [30]. The seed oil has gained importance in recent years because of utilization for human nutrition; safflower oil has a nutritional value that is similar to that of olive oil. The high oleic type is very suitable for hypo-cholesterol diets, for frying and in the preparation of frozen food. Safflower oil is very stable at high temperatures and does not produce any smoke or bad smell during frying. Its consistency also does not change at low temperatures, making it particularly suitable for use in chilled foods. Safflower oil salad dressings have remained stable and satisfactory to -12°C. It is better suited to hydrogenation for margarine than soy or canola oils, which are unstable in this process[1]. Standard safflower oil, variability for fatty acid composition in seed oil, contains about 6 to 8% palmitic acid, 2 to 3% stearic acid, 16 to 20% oleic acidand71 to 75% linoleic acid[27]. The content of linoleic acid ranks first in all kinds of vegetable oils and it is the best edible oil in the world[1]. Safflower oil, with high linoleic acid content,

especially is blended with other vegetable oils to nutritionally upgrade them. Corleto[31] reported that part of the seed produced will be submitted to cold extraction in an oil firm that will also provide the separate bottling of the two oil types (high oleic and high linoleic, respectively) and the estimated total production is 20.000 oil bottles (dark glass bottles of 50 cl) in Italy. The high linoleic acid types have also a large industrial potential to be used in manufacturing of varnishes, alcohols, surfactants and as oleic acid rich types for biofuel and biolubricants[1]. However, Bergman and Flynn reported that high oleic safflower oil has promise as a pollutant-reducing diesel fuel additive to reduce smoke and particulate emissions. Because safflower oil is virtually free of sulfur, biodegradable and totally lacks fossil carbon dioxide, it would also reduce acid rain, the greenhouse effect and surface pollution. In addition, safflower oil contains predominantly a-tocopherols, which exhibits the highest vitamin E activity[33]. Safflower oil is sprayed on various edible products to prevent losing water and thus extend their shelf life. An oleic oil derivative, methyl-oleate, sprayed on grapes on the vine to accelerate drying reduced the risk of rain and cost of producing sun-dried raisins. The commercialization of safflower was driven by the paint and varnish industry in the 1950s. The oil's properties (it has no linolenic acid, high linoleic acid and low color values, no wax, low free fatty acids and low unsaponifiables) are contribute to unsurpassed quality in paints, alkyd resins and coatings. However, market forces have still limited for this use.

Safflower oil:

CONCLUSION

Despite the many uses of safflower, this crop it has remained minor. Therefore, awareness of the usefulness of this neglected and underutilized economically important crop be created to the international community. It is hoped that scientists will develop interest on safflower and develop

multidisciplinary research projects to address issues related with the agronomy, ecophysiology, diseases and pests, developmental patterns, morphological ideotypes, increase seed yield through genetic manipulation, product-related research, utilization research, development of pharmaceuticals and clinical trials to elucidate the effectiveness of safflower products, decoctions and concotions in the treatment of various human diseases.