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

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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.

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  1. Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India, 132001

    Ankit Goyal, Vivek Sharma, Neelam Upadhyay & Manvesh Sihag

  2. BITS Pilani, Hyderabad Campus Shameerpet Mandal Rangareddy District, Hyderabad, Andhra Pradesh, India, 500078

    Sandeep Gill

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Goyal, A., Sharma, V., Upadhyay, N. et al. Flax and flaxseed oil: an ancient medicine & modern functional food. J Food Sci Technol 51, 1633–1653 (2014). https://doi.org/10.1007/s13197-013-1247-9

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