Bioactive potential of safflower: nutritional and functional aspects

The present study sought to gather and critically examine scientific evidence concerning the chemical composition of safflower (Carthamus tinctorius L.) oil and its potential applications within food science and technology. A narrative review of the literature was carried out using articles published in national and international databases, focusing on investigations related to lipid characterization, identification of bioactive constituents, and technological uses in food systems. Available data indicate that safflower oil is rich in unsaturated fatty acids, especially linoleic and oleic acids, and also contains tocopherols, phytosterols, phenolic compounds, and quinochalcones linked to antioxidant and anti-inflammatory properties. In technological terms, the oil has shown potential for incorporation into food products designed to improve lipid composition and oxidative stability, as well as for use in formulations associated with functional properties. Taken together, the findings suggest that safflower oil may serve as a relevant raw material for the development of value-added food ingredients. Nevertheless, further controlled clinical investigations and studies addressing compositional variability and standardization are still required to better establish its effectiveness and safety for human consumption.