Sunflower Seed (Helianthus annuus)

Sunflower belongs to the family of Compositae. The whole seeds are used in breads and for garnishing bakery products or as livestock, bird, and poultry feed. Edible sunflower seed oils are ingredients of cooking and salad oils, and of margarine. Reportedly anaphylactic reactions have been elicited after ingestion of sunflower seeds, sunflower oil, and honey containing sunflower pollen. About 10 different allergens from 10 to 67 kDa have been detected in sunflower seeds. Recently a 2S methionine-rich sunflower seed albumin (SSA) has been identified as a sunflower seed allergen. In pollen a 34 kDa protein (Hel a 1) and sunflower profilin (Hel a 2) were characterized as allergens. The present allergen data collection summarizes data on prevalence, symptoms, allergen sources, stability and cross-reactivity of sunflower allergens and their molecular biological and allergenic properties in tabular form. Sesquiterpene lactones occur in the glandular hairs of sunflower. These substances are not discussed in the present review, but are considered to be capable of inducing allergic contact dermatitis in sensitized individuals.