Format

Send to

Choose Destination
J Food Sci Technol. 2014 Sep;51(9):1633-53. doi: 10.1007/s13197-013-1247-9. Epub 2014 Jan 10.

Flax and flaxseed oil: an ancient medicine & modern functional food.

Author information

1
Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001.
2
BITS Pilani, Hyderabad Campus Shameerpet Mandal Rangareddy District, Hyderabad, Andhra Pradesh India 500078.

Abstract

Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Flax protein helps in the prevention and treatment of heart disease and in supporting the immune system. As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review focuses on the evidences of the potential health benefits of flaxseed through human and animals' recent studies and commercial use in various food products.

KEYWORDS:

Bakery products; Flaxseed; Health benefits; Lignans; α-linolenic acid

Supplemental Content

Full text links

Icon for PubMed Central
Loading ...
Support Center