Chapter 5
Sunflower (Helianthus annuus) Seed
Sakshi Khurana and Ravinder Singh
Abstract Sunflower (Helianthus annuus L.) is an important agricultural crop grown
for its seeds worldwide. Globally, sunflower is the fourth largest source of vegetable
oil next to soybean, palm and rapeseed. Besides edible oil, it is grown for its fruits both
for human and livestock consumption. Production of sunflower seed has increased
over the years because of the increasing demand for its healthful oil. The health
benefits of sunflower seeds and oil are attributed to its proteins, antioxidant (vitamin
E), phytonutrients, minerals like selenium and magnesium and healthy lipid profile.
Thus, sunflower seeds have multifaceted therapeutic benefits including attenuation of
some of the widespread chronic diseases like cardiovascular (CVDs) and inflammatory diseases. In this chapter, the proximate composition of sunflower seed and oil,
health benefits and food applications will be discussed in detail.
Keywords Sunflower oil · Cardiovascular diseases · Phytonutrients · Inflammatory
diseases · Salad dressing
5.1 Origin and History
Sunflower (Helianthus annuus L.) belongs to genus Helianthus and is thought to be
originated in North America. It has quite an extensive and diverse past as a
commercial crop, though the time as well as location of its primary cultivation is
doubtful. Earlier, English and French explorers found sunflower in widespread use
by the American Indians, who acquainted it with their particular regions as well.
Gradually, it found its way into the trade routes to Italy, Egypt, Afghanistan, India,
S. Khurana (*)
Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, New
Delhi, India
e-mail: sakshi.1986@gmail.com
R. Singh
Haldiram Snacks Pvt. Ltd., Noida, Uttar Pradesh, India
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_5
123
Sunflower (Helianthus annuus) Seed
Sakshi Khurana and Ravinder Singh
Abstract Sunflower (Helianthus annuus L.) is an important agricultural crop grown
for its seeds worldwide. Globally, sunflower is the fourth largest source of vegetable
oil next to soybean, palm and rapeseed. Besides edible oil, it is grown for its fruits both
for human and livestock consumption. Production of sunflower seed has increased
over the years because of the increasing demand for its healthful oil. The health
benefits of sunflower seeds and oil are attributed to its proteins, antioxidant (vitamin
E), phytonutrients, minerals like selenium and magnesium and healthy lipid profile.
Thus, sunflower seeds have multifaceted therapeutic benefits including attenuation of
some of the widespread chronic diseases like cardiovascular (CVDs) and inflammatory diseases. In this chapter, the proximate composition of sunflower seed and oil,
health benefits and food applications will be discussed in detail.
Keywords Sunflower oil · Cardiovascular diseases · Phytonutrients · Inflammatory
diseases · Salad dressing
5.1 Origin and History
Sunflower (Helianthus annuus L.) belongs to genus Helianthus and is thought to be
originated in North America. It has quite an extensive and diverse past as a
commercial crop, though the time as well as location of its primary cultivation is
doubtful. Earlier, English and French explorers found sunflower in widespread use
by the American Indians, who acquainted it with their particular regions as well.
Gradually, it found its way into the trade routes to Italy, Egypt, Afghanistan, India,
S. Khurana (*)
Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, New
Delhi, India
e-mail: sakshi.1986@gmail.com
R. Singh
Haldiram Snacks Pvt. Ltd., Noida, Uttar Pradesh, India
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_5
123