Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 38, Issue 1, Pages 5-20Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2014.03.011
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Funding
- Saskatchewan Agriculture Development Fund [20080205]
- Genome Canada
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Flaxseed (Linum usitatissimum L.) is an oilseed used in industrial and natural health products. Flaxseed accumulates many biologically active compounds and elements including linolenic acid, linoleic acid, lignans, cyclic peptides, polysaccharides, alkaloids, cyanogenic glycosides, and cadmium. Most biological and clinical studies of flaxseed have focused on extracts containing alpha-linolenic acid or lignan. Other flaxseed compounds have received less attention and their activity is not well described. The benefits of consumption of whole flaxseed fractions such as oil, mucilage and protein indicate that consideration of the entire portfolio of bioactives present is required to associate biological activity with specific compounds.
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