109 - ‘Flaxseed – a nutritional punch’. International Food Research Journal. 20(2): 519-525

Summary

Flaxseed is mainly considered as oilseed crop. Moreover, the other nutritional parameters than its oil content, make it more favorable choice for food technologist to develop functional foods. Flaxseed contains good amount of ?-Linolenic Acid (ALA), a omega-3 fatty acid, protein, dietary ber, lignan, speci cally Secoisolariciresinol diglucoside (SDG). Several studies reveal that these components work well for nutritional benefit in human being. ALA is beneficial for infant brain development, reducing blood lipids and cardiovascular diseases. Flaxseed proteins are relatively high in arginine, aspartic acid and glutamic acid whereas lysine, methionine and cystine are limiting amino acid. Flaxseed dietary fibre exhibits positive effect to reduce constipation, to keep better bowel movement and as hypocholestermic agent. SDG have antioxidant activity and free oxygen radical scavenging activity. Consequently, it may have anticancer property. At some extent, SDG helps in bone development. Cyanogenic glycosides and linatine are antinutrients in flaxseed. As compared to soyabean and canola, flaxseed antinutrient effect on human health is very less. Researchers reported that flaxseed incorporated food products can have good consumer acceptability along with its nutritional benefits.

 

This paper highlights the importance of flaxseed as one of the nutritive and functional ingredient in food products. 100g of flaxseeds added to sourdough bread is enough to provide us with a fibre boost that would help improve bowel movements and reduce constipation as well as ample amount of omega 3 fatty acids and essential amino acids for overall health and wellbeing.