Abstract:
Linum usitatissimum (Linn.), Commonly known as flaxseed or flaxseed, belongs to the family Linaceae. Flaxseed is a crop of blue flowers that produce small, flat seeds of golden yellow to reddish-brown color. It is a native of the Mediterranean and West Asia. Due to its health benefits associated with the high content of linolenic acid (ALA), flaxseed has played a major role in diet and research. The ALA is an essential omega-3-fatty acid, and also due to its presence a major lignan, i.e. secoisolaricyrcinol diglucoside (SDG). There is also a wide range of uses of flaxseed oil in skin health, anticoagulants, anticancer, ulcer treatment, muscle growth, and weight loss. The nutritional composition of flaxseed is about 30% carbohydrate, 18% protein, and 39% fat. Flaxseed contains most carbohydrates in the form of fiber and contains more than 45% omega-3 fatty acids. It also contains dietary fibers, proteins and polyunsaturated fatty acids. All the ingredients possess different health benefits. Although plant resources are the key ingredient in drug discovery, the popularity of flaxseed always fascinate scientists, the number of articles giving information about the chemical components of flaxseed and its potential clinical use is very little. This review provides a systematic summary of the research completed over the past decade and provides an up-to-date summary of the various bioactive and outlines the relationship between the nutritional and pharmacological use of chemical ingredients and its flaxseed.
Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption