Medicinal Properties of Flaxseed - A Superfood
Prasanta Kumar Majhi*
Dept. of Genetics and Plant Breeding, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha (751 003), India
Gyana Ranjan Mohanty
Dept. of Genetics and Plant Breeding, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha (751 003), India
DOI: NIL
Keywords: Fibre, Flaxseed, Lignans, Omega-3 fatty acid
Abstract
Several beneficial chemicals can be found in flaxseeds and these include omega-3 fatty acid, omega-6 fatty acid, omega-9 fatty acid, fibre, lignans and peptides. The whole flaxseed, oil extracted from flaxseed, powdered flaxseed, as well as partially defatted flaxseed meal are the four most frequent forms of flaxseed used for human consumption. Flaxseed and flaxseed oil were found to be effective in lowering levels of inflammatory indicators, illness severity, blood pressure and body fat. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are two forms of omega-3 fatty acids that are crucial for maintaining cardiovascular health and warding off heart disease. Dietary flaxseed does not provide sufficient quantities of these components to elicit any biological responses. To enhance these biochemical compounds of flaxseed in order to meet future demands, advanced plant breeding techniques and high-tech food processing methods can play a larger role.
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Reference
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