A JAUNT THROUGH SUNFLOWER: FROM ITS ORIGIN TO THE DIFFERENT BREEDING APPROACHES FOR ITS IMPROVEMENT

MQ SAEED; MN KHALID; I AMJAD

doi:10.54112/bbasr.v2020i1.17

Authors

MQ SAEED Department of Plant Breeding and Genetics, University of Agriculture Faisalabad, Pakistan
MN KHALID Department of Plant Breeding and Genetics, University of Agriculture Faisalabad, Pakistan
I AMJAD Department of Plant Breeding and Genetics, University of Agriculture Faisalabad, Pakistan

DOI:

https://doi.org/10.54112/bbasr.v2020i1.17

Keywords:

sunflower, cooking oil, Helianthus annuus, linoleic acid, oleic acid

Abstract

Helianthus annuus, a large annual herb, is grown for its tasty, fatty seeds. It is also used as a meal or silage plant in residential gardens, as well as cow fodder, bird food, and in some industrial applications. A perennial with several flower heads and branches. The domestic sunflower, in contrast, frequently has a single, large inflorescence (flower head) on top of a straightforward stalk. The seeds of the sunflower plant are used to produce sunflower oil. There is a lot of linoleic acid, and it is a crucial fatty acid. Some sunflowers have undergone genetic modification to increase their oleic acid content. These plants generate sunflower oil, which has high oleic acid content. The polyunsaturated fat in this dish is first-rate. High cholesterol and cardiovascular disease are treated and prevented with sunflower oil. Furthermore, despite the lack of scientific evidence to back up these claims, it is said to treat eczema and a number of other ailments.

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