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The common sunflower is a large annual forb in the daisy family Asteraceae. The domesticated form of common sunflower is harvested for its edible seeds, which come in two types: oil and confectionary seeds. Oilseed sunflowers are widely grown globally and represent the fourth most used vegetable oil in the world. They also are used widely as bird food or as food for livestock. In contrast, confectionary sunflowers are often eaten as a snack food or in baking. There also are horticultural sunflower varieties that are used as plantings in domestic gardens for aesthetics. Wild plants are known for their multiple flower heads, whereas the domestic sunflower often possesses a single large flower head atop an unbranched stem.
“Cutaneous application of sunflower-seed oil, a source rich in the essential fat linoleic acid, rapidly reversed the clinical and biochemical manifestations of deficiency in plasma.”
sunflower-seed oil→reverse→clinical and biochemical manifestations of essential fatty acid (EFA) deficiency
