Key Findings:
This review originates in India where flaxseed is used as whole milled roasted seeds, oil and flour as a food. Health benefits ascribed to flax inlcude reducing cancer and cardiovascular diseases, lowering LDL cholesterol and vasodilatory functions. Flaxseed have been used as a cough remedy and to relieve abdominal pain. The numerous health attribnutes of flaxseed and its components (ALA, lignans, fibre, antioxidnats) are described. In addition, more recent clinical studies focused on whole flaxseed, flax flour or oil are evaluated.
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. (Author’s abstract)
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