Safflower oil is very well appreciated by cooks:

Firstly, it contains more unsaturated fatty acids, than many other vegetable oils, secondly, it has a very high smoke point which is especially good for deep-frying products, and, thirdly, the safflower oil does not fasten even during quite a high cool which makes it irreplaceable in salads which are usually served cold. It belongs to dietary oils which are easy to be digested into the human organism supplying it with vitamins of A- and B-groups.

Attractive for consumers, aspiring to healthy nutrition.

Linoleic acid that constitutes the main part of fatty acids in the safflower oil, belongs to irreplaceable ones, i.e., cannot be synthesized in the human organism. It is required for the processes of growth and reproduction, skin and other organ functioning. A special interest is in a beneficial effect of conjugated fatty acids to the human health. Its potential therapeutic properties are anti-carcirogenic, anti-sclerotic effect, growth activation with a weak body weight growth. The safflower oil is a natural raw material for conjugated  linoleic fatty acid (CLA) production.

It speeds up the metabolism, contributes to fat splitting in “hard-to-reach” places.