Nutritional, pharmaceutical, and health benefits of sunflower seeds (Helianthus annuus L.): A comprehensive review of food applications

Abstract

Sunflower seeds (Helianthus annuus L.) are a powerhouse of nutritional and bioactive components, recognizable to be a valuable resource in both food and health sectors. This review focuses on nutritional and bioactive composition, processing, and diverse food applications of sunflower seeds, highlighting their rich content of proteins, minerals, oils, phenolics, flavonoids, and carotenoids. These bioactive compounds not only contribute to sunflower seeds' antioxidant, antimicrobial, and antiinflammatory properties but also enhance their role in promoting cardiovascular health, managing metabolic disorders, and supporting immune function. The sunflower seeds have also gained significant importance in the sustainable agricultural and food processing practices, offering byproducts like oilcakes and meals that are rich in protein and fiber, suitable for animal feed and human consumption. Advances in processing technologies have improved the extraction of oils and bioactive compounds, broadening the seeds' application in food products, cosmetics, and biofuel industries. Clinical research further underscores the therapeutic potential of sunflower seeds, particularly in managing cholesterol, blood glucose, skin health, and so many other functions. As consumer demand for plant-based, functional foods grows, sunflower seeds offer promising opportunities for nutraceutical and dietary innovations. Therefore, their processing and valorization through innovation is important for its broadened industrial applications.