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Review
. 2014 Sep;51(9):1633-53.
doi: 10.1007/s13197-013-1247-9. Epub 2014 Jan 10.

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

Ankit Goyal  1 , Vivek Sharma  1 , Neelam Upadhyay  1 , Sandeep Gill  2 , Manvesh Sihag  1
Affiliations
Review

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

Ankit Goyal et al. J Food Sci Technol. 2014 Sep.

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.

Keywords: Bakery products; Flaxseed; Health benefits; Lignans; α-linolenic acid.

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Figures

Fig. 1
Fig. 1
Average production of linseed/flaxseed in the world (2000–2010)
Fig. 2
Fig. 2
Linseed/flaxseed production by top 5 producer countries (2005–2010)
Fig. 3
Fig. 3
Physiological effects imparted by functional elements of flaxseed (oil, fiber and lignans)
Fig. 4
Fig. 4
Global functional foods market by sector, 2010 (% value)
See this image and copyright information in PMC

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