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3 Results 3.1 HPLC analysis of the safflower extract 15 polyphenols were obtained from the HPLC analysis of the polyphenols of the safflower extract as follows: quercetin was the highest constituent (52289.14 g/g), chlorogenic acid (18761.89 g/g), Syringic acid (5193.76 g/g), Cinnamic acid (1923.21 76 g/g), Gallic acid (1509.43 g/g), Rosmarinic acid (1311.60 g/g), Methyl gallate (943.14 g/g), Naringenin (707.92 g/g), Ellagic acid (591.76 g/g), Daidzein (525.72 g/g), Ferulic acid (507.30 g/g), Vanillin (413.68 g/g), Hesperetin (217.09 g/g), Kaempferol (139.51 g/g), and the lowest was coumaric acid (126.65 g/g) (Supplementary Figure S1)