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

By A. Goyal, Vivek Sharma, Neelam Upadhyay, Sandeep Singh Gill, M. Sihag. Journal of food science and technology, 2014

768 citations recorded by the source corpus.

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.

Subfields: Endocrinology, Diabetes and Metabolism, Genetics, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/105ce05364c9897f02bd94461f150b3dd31f0f47

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1. L. Hall
2. H. Booker
3. Rodrigo M. P. Siloto
4. R. Weselake
5. A. Jhala

Citations in the corpus

• Flax ( Linum usitatissimum L.) (2016, background): “Recently, considerable attention has also been devoted to flaxseed as a functional food ingredient due to reported health benefits (Goyal et al., 2014).”