Nutritional Profile of Functional Food - Flaxseed
Prasanta Kumar Majhi*
Odisha University of Agriculture and Technology, Bhubaneswar, Odisha (751 003), India
Kishore Chandra Sahoo
Odisha University of Agriculture and Technology, Bhubaneswar, Odisha (751 003), India
Sukumar Tudu
Odisha University of Agriculture and Technology, Bhubaneswar, Odisha (751 003), India
DOI: NIL
Keywords: Cyanogenic glycosides, Flaxseed, Omega-3 fatty acid, Phytic acids
Abstract
The nutritive value of flaxseed is unparalleled compared to that of any other seed. Omega-3 fatty acid alpha linolenic acid, lignan secoisolariciresinol diglucoside (SDG), and fibre are all found in abundance in flaxseed. The anti-inflammatory effect, anti-oxidative capability, and lipid regulating capabilities of these chemicals make them useful for animal and human health. Whole flaxseed, ground flaxseed, flaxseed oil, and partially defatted flaxseed meal are the four most frequent forms of flaxseed used for human consumption. Flaxseed has a number of beneficial compounds, including protease inhibitors, phytic acids, linatine, and cyanogenic glycosides. Yet, research on humans has revealed no harmful consequences from these substances. It is possible that the amounts of these components provided by flaxseed in the diet are insufficient to elicit any biological responses. It is, nonetheless, wise to consider the expressed concern. Flaxseed may have its levels of these components lowered by plant breeding or food processing.
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Reference
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