Bioavailability of ALA from Different Forms of Flaxseed – what does the science say?
There is much confusion around the “bioavailability” of nutrients from various forms of flaxseed, in particular that of the essential omega-3 fatty acid – alpha linolenic acid. In the marketplace, flaxseed is most commonly found in forms including whole seed, ground milled seed and oil. Additionally, constituents from flaxseed such as lignans and fibre are Read More
Flaxseed Shows Protective Effects Against Radiation In Animal Models
Flaxseed Shows Protective Effects Against Radiation In Animal Models Ionizing radiation produces deleterious effects in living organisms. People are exposed to ionizing radiation during diagnostic and therapeutic radiographic procedures, during air and space travel, background radiation from nuclear accidents and through the use of electronic devices. Researchers from the Perelman School of Medicine at the Read More
Importance of the omega-3 and omega-6 ratio to Health
Flaxseed provides a unique mix of fatty acids. It is low in saturates (less than 9% of total fatty acids) and contains the essential polyunsaturated fatty acids omega-3 α-linolenic acid (ALA; 18:3n-3) and omega-6 linoleic acid (LA; 18:2n-6). Essential fatty acids are required in the diet as they cannot be made by humans. Most notably, Read More
Flaxseed – Antioxidants for Food Stability (Part 2)
In Part 1 of this blog, I provided an overview of the tremendous antioxidant capacity of flaxseed for human health. In this article, the role of these antioxidants in providing stability to flax, and the significance of this for food applications will be described. While it is well accepted that foods and dietary supplements prepared Read More
The Importance of an Optimal Omega:6 to Omega:3 Ratio
Flaxseed possesses a very healthy fatty acid profile. The oil from the seed is very low in saturated fat (approximately 9%), contains moderate amounts of monounsaturated fat (approximately 18%), and is high in polyunsaturated fats (approximately 73%). Flaxseed oil does not contain trans fatty acids which have been implicated in significant increases in coronary heart Read More
Flaxseed … Meeting Food Market Trends
Flaxseed … Meeting Food Market Trends Flaxseed (Linum usitatissimum) contains high quality protein, fat, and dietary fibre to support a healthy lifestyle. On average, flaxseed contains 41% fat, 20% protein, and 28% total dietary fibre. This modest seed is a wealth of nutrition due to its content of three health-promoting components: the omega-3 fatty acid Read More
New Research Supports the Positive Role of Flaxseed in the Reduction of Diabetes
Diabetes is characterized by hyperglycemia due to defects in insulin metabolism. Chronic hyperglycemia results in organ damage, particularly to the eyes, kidneys, heart and vasculature. Type 1 diabetes is due to an absolute deficiency of insulin secretion, whereas type 2 diabetes is caused by a combination of insulin resistance and inadequate compensatory insulin secretion. Type Read More
Flaxseed – Antioxidants for Health (Part 1)
The Institute of Medicine (IOM) recommends that diets contain antioxidants. New foods are appearing in the grocery aisles touting their antioxidant content. In addition to its high level of omega 3, protein and fibre, flaxseed contains a wealth of antioxidant compounds. Why are antioxidants important? Everyday life is tough on our cells. They are under Read More
Systematic review and meta-analysis support flaxseed consumption for weight loss
Over the last decade there has been an increased interest in the role of flaxseed and body weight. Flaxseed contains lignans, a-linolenic acid (ALA) and is a rich source of dietary fibre, including both insoluble and soluble fibre. These compounds have been associated with weight reduction (1). However, there are inconsistencies between trials examining the Read More
Alpha-linolenic acid as effective as long chain omega 3 fatty acids in reducing coronary death
Evidence continues to support an equivalent role of omega-3 alpha-linolenic acid (ALA; 18:3n-3) and the long chain omega-3 fatty acids (LCn3PUFA) found in marine products, eicosapentaenoic acid (EPA; 20:5n-3), docosapentaenoic acid (DPA; 22:5n-3), and docosahexaenoic acid (DHA; 22:6n-3) in the reduction of coronary heart disease (CHD). In the latest paper posted to Flaxresearch.com, the JAMA Read More