Sunflower

The sunflower (Helianthus annuus) is a popular and widely cultivated flowering plant in the daisy family that is native to the Americas. It has a large, yellow flower head with a dark disc of seeds in the center. Sunflowers are used to produce edible oil, birdseed, and as a decorative garden flower. Sunflower oil is particularly high in antioxidants, which help to protect the skin from sun damage. Sunflower oil also provides a source of essential fatty acids, and can be used in cooking, baking, and as an ingredient in skincare products. Sunflowers are also known for their ability to track the sun, a phenomenon known as heliotropism and for providing pollen for pollinators. The sunflower is a symbol of the sun, life and energy.

← Journal of Food Science and Hygiene

Related Articles

5 article(s) found

Influence of Chemical Refining Processes on the Total Phenolics and Antioxidant Activity of Sunflower Oil

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Molecular Composition of and Potential Health Benefits Offered by Natural East African Virgin Sunflower Oil Products: A 400 MHz 1H NMR Analysis Study

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Influence of Sowing Date on Growth and Yield Components of Sunflower (Helianthus Annuus L.) in Semi-Arid Zone

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Response of Some Sunflower (Helianthus annuusL) Hybrid Cultivars as Influenced by Argel (Solenostemmaargel, Del. Hayne) and Nitrogen Under Irrigation in Sudan

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Efficacy of Bat Guano on Growth and Yield of Some Hybrid Sunflower (Helianthus annus, L.) Cultivars in Sudan

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