Sunflower seeds (Heliantuus annuus) are used in the food industry to obtain oil and as flavour enhancers for bread, cakes and other products.
They are very nutritious and have an antioxidant effect on the human body, however, no substantial and resolutely beneficial effect on the human body has been demonstrated (1).
Folate levels do not exceed 250 micrograms and Niacin and Riboflavin are also present, but in such small amounts that they cannot provide substantial health support.
As with all products with a high energy content, such as dried fruit, care should be taken not to abuse it in the intake.
Sunflower (Helianthus annuus L.) is a plant native to North America and today widespread worldwide for the harvesting of its seeds from which is obtained an oil of excellent quality.
The seeds contain a percentage of oil ranging from 35% to 42%.
There are three types of this oil:
Sunflowerseed oil or Linoleic sunflower oil
This is the most common with lower levels of saturated fats (11%) and vitamins E, F and linoleic acid. Linoleic acid contains omega6.
Use:
- in frying, oil tends to oxidize, like all oils
- raw to season the salad
Sunflowerseed oil - high oleic acid
A version with lower levels (8.5%) of saturated fats and vitamins E, F
Use:
- in frying, oil tends to oxidize, like all oils
- raw to season the salad
Sunflowerseed oil - mid oleic acid (mid-oleic acid sunflower oil) or NuSun sunflower oil or with a medium oleic content
Version like the previous one, with lower level (9%) of saturated fats and vitamins E, F.
Use:
- in frying, oil tends to oxidize, like all oils
- raw to season the salad
In this study a review of the advancements in the development of sunflower oil varieties containing high stearic (∼18%) and high oleic (∼70%) acids which makes them healthy and sustainable alternatives to palm oil. First, the high-stearic-high-oleic sunflower crops can have grain and oil yield as high as 4036 and 1685 kg/ha and oleic and stearic acid yield up to ∼73 and ∼21%. Second, high-stearic-high-oleic oils obtained from mutant and hybrid sunflower cultivars have higher oxidative stability index and therefore have better stability, quality, and functionality than regular sunflower oil. Given this progress, natural healthy high-stearic-high-oleic sunflower oil can now be grown in both the hemispheres in a sustainable manner with the currently available advanced technology and without damaging the ecosystem as is currently happening with palm oil cultivation (2).
Sunflower oil has sodium content, but also stand out for high content of niacin, vitamin B6, folates, vitamin E and high amount of linoleic acid.
Sunflower studies
Sunflower oil and olive oil
The aim of this study was to compare the in vivo effects of a diet rich in virgin olive oil or sunflower oil on the lipid profile and on LDL susceptibility to oxidative modification in free-living Spanish male patients with peripheral vascular disease. A total of 20 Spanish male subjects diagnosed with peripheral vascular disease were randomly divided into two groups (n = 10) receiving different supplements, virgin olive oil and sunflower oil for 4 months. The adaptation of patients to the experimental supplements was demonstrated since plasma and LDL fatty acids composition reflected dietary fatty acids. No differences in triglycerides, total cholesterol, LDL-cholesterol or HDL-cholesterol concentrations were found between the groups of patients. A significantly higher LDL susceptibility to oxidation was observed after sunflower oil intake in comparison with virgin olive oil, in spite of an increase in LDL alpha-tocopherol concentration in sunflower oil group. The results of the present study provide further evidence that sunflower-oil-enriched diets does not protect LDL against oxidation as virgin olive oil does in patients with peripheral vascular disease (3).
Oxidation
Lipid oxidation causes changes in quality attributes of vegetable oils. Synthetic antioxidants have been used to preserve oils; however, there is interest in replacing them with natural ones. Garlic and its thiosulfinate compound allicin are known for their antioxidant activities. This study assesses a novel formulation, the supercritical fluid extract of garlic, on sunflower oil oxidation during an accelerated shelf-life test. The oxidative degradation of oily samples can be limited by using supercritical fluid extract of garlic as it is a safe and an effective natural antioxidant formulation (4).
Sunflower studies
References______________________________________________________________________
(1) De Lira-García C, Bacardí-Gascón M, Jiménez-Cruz A. Efectiveness of long-term consumption of nuts, seeds and seeds' oil on glucose and lipid levels; systematic review. Nutr Hosp. 2012 Jul-Aug;27(4):964-70. doi: 10.3305/nh.2012.27.4.5781.
Abstract. Objective: The aim of this study was to determine the effectiveness of long-term consumption of nuts, seeds and vegetable oil (NSO) on weight, glucose, and lipid levels....Conclusion: No evidence of long-term improvement of NSO on weight, glucose or lipids in the adult population was found.
(2) Anushree, S., André, M., Guillaume, D. et al. Stearic sunflower oil as a sustainable and healthy alternative to palm oil. A review Agron. Sustain. Dev. (2017) 37: 18. https://doi.org/10.1007/s13593-017-0426-x
(3) Aguilera CM, Mesa MD, Ramirez-Tortosa MC, Nestares MT, Ros E, Gil A. Sunflower oil does not protect against LDL oxidation as virgin olive oil does in patients with peripheral vascular disease. Clin Nutr. 2004 Aug;23(4):673-81.
(4) Bravi E, Perretti G, Falconi C, Marconi O, Fantozzi P. Antioxidant effects of supercritical fluid garlic extracts in sunflower oil. J Sci Food Agric. 2017 Jan;97(1):102-107. doi: 10.1002/jsfa.7690.
Sunflower seed 
