Nutritional and therapeutic potential of sunflower seeds: a review

Abstract

Purpose -The purpose of this paper is to provide a comprehensive overview of multiple functions of sunflower seeds including their nutritional and nutraceutical benefits. Design/methodology/approach -The literature review is of the chemical composition of sunflower seeds, their health benefits and their utilization in different products. Findings -"We are what we eat." All living creatures need to take in nutrients to live. Nutrients provide energy for processes in the body and can promote growth, maintenance and repair. The classes of nutrients are carbohydrates, proteins, fats, vitamins, and minerals. Sunflower seeds are a good source of all these nutrients. Plant foods such as fruits, vegetables, oil crops and whole grains contain many components that are beneficial to human health. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age-related diseases.Research limitations/implications -Currently available information on sunflower seeds is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Originality/value -This review is unique in its comprehensive nature. This article will reflect the role of sunflower seeds as nutritional and nutraceutical package.

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

“…Regarding seeds (whole or ground) and whole grains, present in 37% of the breads, the most commonly added are flax and sunflower seeds, and to a lesser extent, sesame, chia, poppy, or pumpkin seeds. These products provide nutrients such as omega-6 and omega-3 essential fatty acids, fibers, vitamins, minerals, and antioxidants (Anjum, Nadeem, Khan, & Hussain, 2012;Goyal, Sharma, Upadhyay, Gill, & Sihag, 2014;Ullah et al, 2016). They can also contribute to the sensory improvement of the bread, because GFBs tend to be more bland in taste or to present more odd flavors than gluten-containing breads.…”

Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils

“…Tocopherols are natural antioxidants and liposoluble vitamins with antioxidant action both in vivo and in vitro. They can be classified as four derivatives [6], depending on the position and the number of methyl groups on the chromanol ring [7], called alpha (Figure 1), beta, gamma, and delta tocopherol. These tocopherol isomers differ in their antioxidant activities, with the highest antioxidant activity found for α-tocopherol [6].…”

“…They can be classified as four derivatives [6], depending on the position and the number of methyl groups on the chromanol ring [7], called alpha (Figure 1), beta, gamma, and delta tocopherol. These tocopherol isomers differ in their antioxidant activities, with the highest antioxidant activity found for α-tocopherol [6]. In fact, when α-tocopherol becomes a free radical the resulting α-tocopheroxyl species is able to delocalize the free electron, thus forming a more stable and less reactive intermediate [5].…”

“…The human body cannot synthetize tocopherols, hence they must be included in the diet [6]. According to Muhammad et al 2012, the amount of total tocopherol present in crude sunflower oil is between 447 and 900 mg/g of oil, with extreme values between 389 and 1873 mg/g of oil.…”

Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits

“…Dehulled and roasted sunflower seeds are rich in methionine and cysteine which could serve as alternative nutritious meals for man and in feeding livestock. Sunflower seeds contained up to 20% protein, reserved proteins that supply essential nutrients (sulfur and nitrogen) for seedling development after germination (Muhammad Anjum, Nadeem, Issa Khan, & Hussain, 2012).…”