safflower


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car·tha·mus

(kar'tha-mŭs),
The dried florets of Carthamus tinctorius (family Compositae).
See also: safflower oil.
Synonym(s): safflower
[Ar. qurtum, fr. qartama, paint; the plant yields a dye]

safflower

(săf′lou′ər)
n.
1. A thistlelike Eurasian plant (Carthamus tinctorius) in the composite family, having orange flowers that produce seeds containing an oil used for cooking and in food products, cosmetics, and paints.
2. The dried flowers of this plant, formerly used as a source of yellow and orange dyes.

safflower

Chinese medicine
A herb, the flowers of which are used topically for abscesses, bruises and burns, and internally for anginal pan, coagulation disorders, delayed menses, and as a cardiovascular tonic.

safflower,

n Carthamus tinctorius; parts used: seeds, flowers; uses: antiinflammatory, antioxidant, antimy-cotic, high blood pressure, fever, constipation, cough, menstrual complaints, massage oil; precautions: uterine stimulant, pregnancy, lactation, HIV/AIDS, lupus, immunosuppression, burns, sepsis. Also called
American saffron, azafran, bastard saffron, benibana, dyer's-saffron, fake saffron, false saffron, or
zaffer.
References in periodicals archive ?
Differences in crop growth rate (CGR) among safflower genotypes were significant (P less than 0.
Karmyn, a natural high molecular weight (-250-300KD) safflower storage protein, plays an important role in equipping a seed for survival, maintaining hydration and preventing denaturation.
To the best of our acquaintance, no ISSR characterization of the international safflower collection provided and used in this study has been carried out.
Talking about the quality of the safflower oil, it is quite similar to that of sunflower oil.
oxyacantha is considered to be one of the parental species of cultivated safflower [1] and they cross easily with each other.
Four small, placebo-controlled RCTs of fenugreek, milk thistle, and safflower oil found statistically and clinically significant reductions in HbA1c, but all these studies were of poor quality with unclear methods of randomization, threats to blinding, and a lack of baseline demographics.
Some of the oils, like corn and safflower oils, contained high levels of omega-6 acid but had very low levels of omega-3 acid.