Trends Food Sci Tech. , 2021., 118, Part A: 252-260.

The composition, extraction, analysis, bioactivities, bioavailability and applications in food system of flaxseed (Linum usitatissimum L.) oil: A review

Yang, J Wen, C Duan, Y et al.


Background – Flaxseed (Linum usitatissimum L.) oil is an excellent functional oil containing various unsaturated fatty acids, mainly composed of linolenic acid, which is believed to have a variety of beneficial physiological and functional properties. However, the conversion efficiency of linolenic acid in the human body is low, and the research on flaxseed oil lacks a systematic review and evaluation. This review summarizes the research progress of flaxseed oil in recent years, including the main components, extraction and analysis methods of flaxseed oil; the main biological activities of flaxseed oil and its digestion, absorption, bioavailability and application in food; existing problems, possible solutions and prospects for future research.

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Key Points

Flaxseed oil is rich in alpha-linolenic acid (ALA) and other active ingredients. Improving the stability of ALA can promote its digestion and absorption in the gastrointestinal tract, thereby playing a beneficial role. The establishment of fat emulsion delivery system is an effective way to improve the stability and bioavailability of flaxseed oil. This review provides a comprehensive overview of the value of flaxseed oil and promote its nutrition research and commercial product development. It includes a review of chemical composition, extraction and bioactivities’ the digestion, absorption and transportation of flaxseed oil in the body  as well as effective way to improve bioavailability of flaxseed oil and applications of flaxseed oil in food.