A review on flaxseeds: Nutritional profile, health benefits, value added products, and toxicity

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY

eFood Pub Date : 2023-09-07 DOI:10.1002/efd2.114

Jhilam Pramanik, Akash Kumar, Bhupendra Prajapati

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Abstract

Flaxseed has been consumed by people for a very long time due to its nutritional value and medicinal applications. In India, flaxseed is used for both culinary and medicinal reasons. About 45% of alpha-linolenic acid (ALA), 28%–30% protein, and 35% fiber are present in flaxseeds. The finest source of omega-3 fatty acids for those who do not consume seafood is flaxseed. Flaxseeds have lignin, of which primary lignan is secoisolariciresinol diglycoside, with low amounts of isolariciresinol, lariciresinol, pinoresinol, and matairesinol. Flaxseed is probably safe for most grown-ups. The daily number of bowel movements may increase if flaxseed is included in the diet. Additionally, it may result in side effects such as gas, bloating, stomach pain, and nausea. Higher dosages are probably going to cause more secondary effects. Due to the nutritional profile of flaxseeds, they exhibit various health benefits which include; improving cardiac health, improving brain development, improving skin health, improving gut health, maintaining blood sugar level, reducing the risk of renal diseases, and several types of cancers. The purpose of this study is to provide a general overview of the nutritional profile, health benefits, value-added products, and toxicity of flaxseeds.

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亚麻籽综述：营养概况、健康益处、附加值产品和毒性

亚麻籽因其营养价值和药用价值而被人们长期食用。在印度，亚麻籽被用于烹饪和药用。亚麻籽中含有约45%的α-亚麻酸（ALA）、28%–30%的蛋白质和35%的纤维。对于那些不吃海鲜的人来说，ω-3脂肪酸的最佳来源是亚麻籽。亚麻籽具有木质素，其中初级木脂素是仲蓖麻油醇-二甘糖苷，具有少量的异蓖麻油醇、拉里西醇、皮诺树脂醇和马泰瑞西诺。亚麻籽对大多数成年人来说可能是安全的。如果饮食中含有亚麻籽，每天排便次数可能会增加。此外，它可能会导致副作用，如气体、腹胀、胃痛和恶心。更高的剂量可能会导致更多的副作用。由于亚麻籽的营养特性，它们表现出多种健康益处，包括：；改善心脏健康，改善大脑发育，改善皮肤健康，改善肠道健康，保持血糖水平，降低肾脏疾病和几种癌症的风险。本研究的目的是对亚麻籽的营养状况、健康益处、附加值产品和毒性进行概述。

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)