Sunflower, description

Tables IV and VII give the percentage of the final frond number noted compared to the control for the same fractions as given in Tables I and II. The magnitude of the response in all cases is proportional to that noted on the basis of dried weight of fronds. The difference, where present, may be due to the size of the fronds since the effect of the phytochemical may be to limit frond size but not necessarily the number of fronds. Tables V, VI, and VIII give a description of the visual appearance of the fronds treated. Tables V and VI give the observations after 5 and 7 days, respectively, for the fraction from the sunflower, and Table VIII, for those from Jerusalem artichoke after 7 days.

There is also a description of sunflower—contemporaneous with the work of Monardes—in a herbarium made by Rembert Dodoens in 1568. Even though this and other later herbaria attribute the origin of sunflower to Peru and Central America, it is now believed to have originated in North America. 

The magnitude of the variation in the composition of rapeseed oil and meal now commercially available has created a need for new terms to describe the products derived from rapeseed. The fatty acid composition of most edible vegetable oils such as soybean, sunflower, or cottonseed oils, varies within narrow limits. Thus, the species or commodity name (e.g., soybean oil) provides a reasonable description of the fatty add composition of soybean oil. In contrast, the erucic acid content of commercially available rapeseed oil may vary from near zero to 55%, and the oleic acid from 10 to more than 60%. A number of terms have been proposed or utilized to describe the new rapeseed oil whose fatty acid composition has been altered by the elimination of erucic acid these include low erucic acid rape-seed oil (LEAR), canbra, and canola. Similar terms such as high erucic acid rapeseed oil (HEAR) and common or traditional rapeseed oil have been used to describe rapeseed oil whose fatty acid composition includes substantial amounts of erucic acid. 

Description Canola oil HEAR oil Soybean oil Sunflower oil Corn oil... 

All taste quality responses were normalized to 100%. Other taste represents a response that is not perceived as sweet, sour, salty, or bitter. Subjects who responded other were further asked to use a word description to identdy the taste quahty of fatty acid taste strips. Data in parenthesis in column seven represent the percentage of other tasters who ve a taste quality response of fatty/oily/waxy/sunflower seed taste. 

The first description of the use of plant stanols to lower plasma cholesterol levels in humans was by Heinemann etal (1986) in a small uncontrolled study. They showed that the administration of capsules of sitostanol dispersed in monoacylglycerol and sunflower oil at a dose of 1.5g/day lowered LDL cholesterol levels by 15%. Similar concentrations of sitosterol and sitostanol infused directly into the small intestine decreased cholesterol absorption by 50% and 85%, respectively (Heinemaim et al, 1991). Becker et al (1993) obtained impressive results with low-dose sitostanol in an uncontrolled study with 9 children suffering from familial hypercholesterolemia. LDL cholesterol levels decreased by 33% when the children consumed 1.5 g sitostanol daily, and by 20% when they consumed 6 g sitosterol daily, suggesting that sitostanol is more effective than sitosterol at lowering LDL cholesterol levels. 

The aim of this study is to investigate the nucleation and isothermal crystallization behavior of sunflower seed oil hydrogenated under selective and nonse-lective conditions. Two methods were used to measure induction times of crystallization and compared. Measurements of solid fat content by nuclear magnetic resonance (NMR) and a description of the growth behavior in terms of number and size of the crystals formed are also reported. 

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