Linseed/flaxseed production by top 5 producer countries (2005–2010)įlaxseeds are available in two basic varieties: (1) brown and (2) yellow or golden. This review is an attempt to cover the history of flax and flaxseed oil, its journey from being a medicine to a functional food source and its health benefits. Its growing popularity is due to health imparting benefits in reducing cardiovascular diseases, decreased risk of cancer, particularly of the mammary and prostate gland, anti-inflammatory activity, laxative effect, and alleviation of menopausal symptoms and osteoporosis. Flaxseeds have nutritional characteristics and are rich source of ω-3 fatty acid: α-linolenic acid (ALA), short chain polyunsaturated fatty acids (PUFA), soluble and insoluble fibers, phytoestrogenic lignans (secoisolariciresinol diglycoside-SDG), proteins and an array of antioxidants (Ivanova et al. In the last two decades, flaxseed has been the focus of increased interest in the field of diet and disease research due to the potential health benefits associated with some of its biologically active components. Flaxseed is used to describe flax when consumed as food by humans while linseed is used to describe flax when it is used in the industry and feed purpose (Morris 2008). There is a small difference in using the terms flaxseed and linseed. Flax has been used until 1990s principally for the fabrication of cloths (linen) and papers, while flaxseed oil and its sub-products are used in animal feed formulation (Singh et al. The stem yields good quality fibers having high strength and durability (Singh et al. Every part of the flaxseed plant is utilized commercially, either directly or after processing. Flax was first introduced in United States by colonists, primarily to produce fiber for clothing (Laux 2011). The Latin name of the flaxseed is Linum usitatissimum, which means “very useful”. Flaxseed is one of the oldest crops, having been cultivated since the beginning of civilization (Laux 2011).
0 kommentar(er)
