Key Findings
Flaxseed has a large amount of phenolic acids, containing 800 to 1000 mg per 100g of seed. Esterified phenolic acids can reach 300 to 500 mg/100g of seed. Flaxseed also contains other phenolic acids such as p coumaric in the glucosylated forms and phenylpropanoids such as gentisic, vanillic, and sinapic acids. Other phenolic compounds of interest have also been found in flaxseed, e.g. ferulic and vanillic acid, the hydroxycinnamic acid derivatives, p coumaric acid 4B glucoside, ferulic acid 4B glucoside, and the flavonoid herbacetin diglucoside. Flavonoids constitute a major part of the phenolic compounds present in flaxseed, the total flavonoid content of flaxseeds ranges from 35 to 71 mg/100g. This class of compounds is still not completely studied, because of the complexity of their chemical nature and the complexity of the matrix in which they are found.
ABSTRACT
Flaxseed has been used for centuries for oil extraction. In recent years it has attracted considerable interest as a result of studies which attribute potential health benefits to its components. Among the compounds that present biological activity, phenolic compounds are of special interest. The dietary lignan secoisolariciresinol diglucoside (SDG) reaches high concentrations in flaxseed. Flaxseed contains also other phenolic compounds, such as phenolic acids. Considering the importance of the phenolic fraction of flaxseed, high performance analytical methods have been developed to characterize its complex phenolic pattern. The understanding of the nature of these compounds is crucial for their possible exploitation in drugs and functional foods. (Authors abstract)
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