Flaxseed: functional ingredient in food products

Flaxseeds have a hard shell that is smooth and shiny and the color ranges from deep amber to reddish brown depending upon whether the flax is of the golden or brown variety. The envelope or testa of the seed contains about 15% of mucilage.

Flaxseed is emerging as one of the nutritive and functional ingredients in food products. Various clinical trials revealed that the flaxseed constituents provide disease preventive and therapeutic benefits.

As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products.

It is a considerable potential source of high-quality protein, soluble fiber, and phenolic compounds. Studies proved that flaxseed has tremendous potential in disease prevention particularly cardiovascular disease (CVD), osteoporosis, rheumatoid arthritis, cancer (breast and colon, cancer), and also affects immunity favorably.

The flaxseed contains both soluble and insoluble fibers. About one-third of the fiber in flaxseed is soluble and it may help to lower cholesterol and to regulate levels of blood sugar. The remaining two-thirds of the fiber in the flaxseed is insoluble which aids digestion by increasing bulk and preventing constipation.

Flaxseeds have nutritional characteristics and are rich source of ω-3 fatty acid: α-linolenic acid (ALA), short chain polyunsaturated fatty acids (PUFA), soluble and insoluble fibers, phytoestrogenic lignans (secoisolariciresinol diglycoside-SDG), proteins and an array of antioxidants.

Lignan is one of the important constituents of flaxseed. Lignan consumption reduces cardiovascular risk and inhibits the development of some types of diabetes. Lignan is also found to be protective against cancer.
Flaxseed: functional ingredient in food products