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Sunflower oil is the non-volatile oil expressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

Contents 1 Composition 2 Physical properties 3 Uses 4 Health benefits 4.1 Diet and cardiovascular benefits 4.2 Restaurant and food industry uses 4.3 Sunflower oil as skin protection 5 References 6 External links

Sunflower oil contains predominantly linoleic acid in triglyceride form. The British Pharmacopoeia lists the following profile:^[1]

• Palmitic acid : 4 - 9%,
• Stearic acid : 1 - 7%,
• Oleic acid : 14 - 40%,
• Linoleic acid : 48 - 74%.

There are several types of sunflower oils produced, such as high linoleic, high oleic and mid oleic. High linoleic sunflower oil typically has at least 69% linoleic acid. High oleic sunflower oil has at least 82% oleic acid. Variation in fatty acid profile is strongly influenced by both genetics and climate.

Sunflower oil also contains lecithin, tocopherols, carotenoids and waxes. Sunflower oil's properties are typical of a vegetable triglyceride oil. Sunflower oil is produced from oil type sunflower seeds. Sunflower oil is light in taste and appearance and has a high Vitamin E content. It is a combination of mono-unsaturated and polyunsaturated fats with low saturated fat levels.

Sunflower oil is liquid at room temperature. The refined oil is clear and slightly amber-colored with a slightly fatty odor.

Smoke point (refined)	230 °C	440 °F[citation needed]
Smoke point (unrefined)	107 °C	225 °F[citation needed]
Density (25 ºC)	917 kg/m3[citation needed]
Refractive index (25 ºC)	≈1.473[citation needed]

As a frying oil, sunflower oil behaves as a typical vegetable triglyceride. In cosmetics, it has smoothing properties and is considered noncomedogenic. Only the high-oleic variety possesses shelf life sufficient for commercial cosmetic formulation. Sunflower oil's INCI name is Helianthus Annuus (Sunflower) Seed Oil.

There are a variety of health benefits associated with the consumption of sunflower oil.

Sunflower oil is high in the essential vitamin E and low in saturated fat. The two most common types of sunflower oil are linoleic and high oleic. Linoleic sunflower oil is a common cooking oil that has high levels of the essential fatty acids called polyunsaturated fat. It is also known for having a clean taste and low levels of trans fat. High oleic sunflower oils are classified as having monounsaturated levels of 80% and above. Newer versions of sunflower oil have been developed as a hybrid containing linoleic acid. They have monounsaturated levels lower than other oleic sunflower oils. The hybrid oil also has lower saturated fat levels than linoleic sunflower oil ^[2]. Sunflower oil of any kind has been shown to have cardiovascular benefits as well. Diets combined with a low fat content and high levels of oleic acid have been suggested to lower cholesterol which, in turn, results in a smaller risk of heart disease ^[3]. Sunflower oils fit this criteria. Studies of adults suggested that a balanced diet in which small quantities of saturated fats are replaced with sunflower oil has detectable cholesterol-reducing benefits. Research suggests that lower cholesterol levels can be caused by balances of polyunsaturated and monounsaturated fatty acids. Sunflower oil may help with this balance ^[4].

Restaurants and food manufacturers are becoming aware of the health benefits of sunflower oil. The oil can be used in conditions with extremely high cooking temperatures ^[4]. It may also help food stay fresher and healthier for longer periods of time ^[3]. Food manufacturers are starting to use sunflower oil in an effort to lower the levels of trans fat in mass produced foods ^[4]. A number of common snack foods currently contain sunflower oil, including Kettle, Sun Chips, Ruffles, Walkers and Lay's potato chips; the recipe of the latter was modified in late 2006 in order to include the oil.^[5]

Sunflower oil may also have suggested skin-health benefits. Sunflower oil, like other oils, can retain moisture in the skin. However, it may also provide a protective barrier that resists infection. Studies using sunflower oil have been conducted involving pre-term infants that are often susceptible to infection due to their underdeveloped skin. Research suggests that pre-term infants with low birth weight can benefit from sunflower oil skin treatments. Infections decreased by 41% in infants that received a daily skin treatment of sunflower oil. The sunflower oil provided a protective barrier against infection that was not otherwise present on the infant ^[6].

1. ^ British Pharmacopoeia Commission. "Ph Eur monograph 1371", British Pharmacopoeia 2005. Norwich, England: The Stationery Office. ISBN 0-11-322682-9. 
2. ^ http://www.sunflowernsa.com/health/default.asp?contentID=45
3. ^ ^{a b} http://www.ars.usda.gov/is/pr/1998/980611.htm
4. ^ ^{a b c} http://www.newstarget.com/009426.html
5. ^ http://www.foodprocessing.com/industrynews/2006/060.html
6. ^ http://www.medscape.com/viewarticle/501077

• http://www.sunflowernsa.com/all-about/default.asp?contentID=41

v • d • e Edible fats and oils
Fats	Butter • Cocoa butter • Ghee • Lard • Margarine • Salo • Schmaltz • Shea butter • Suet • Tallow • Vegetable shortening
Oils	Almond oil • Argan oil • Canola oil • Coconut oil • Corn oil • Cottonseed oil • Grape seed oil • Olive oil • Palm oil • Peanut oil • Pumpkin seed oil • Rapeseed oil • Safflower oil • Sesame oil • Soybean oil • Sunflower oil • Walnut oil
See also:	List of vegetable oils • Cooking oil