Flaxseed-a potential functional food source.

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Abstract

There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. In this review, nutrients, anti-nutrients, functional properties, processing, metabolism and health benefits of bioactive molecules viz., essential fatty acids, lignans and dietary fiber of flaxseed are discussed.

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Journal

Journal ID (iso-abbrev): J Food Sci Technol

Title: Journal of food science and technology

Publisher: Springer Nature America, Inc

ISSN: 0022-1155

ISSN (Print): 0022-1155

Publication date (Electronic): Apr 2015

Volume: 52

Issue: 4

Affiliations

[1 ] Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India.

Article

Publisher Item ID: 1293

DOI: 10.1007/s13197-014-1293-y

PMC ID: 4375225

PubMed ID: 25829567

SO-VID: 643c57e0-fb46-47b9-a4a6-4a3b7e33a132

History

Keywords: Processing,Health benefits,Alpha-linolenic acid,Functional properties,Nutritional quality,Lignans,Flaxseed,Dietary fiber

Data availability:

Keywords: Processing, Health benefits, Alpha-linolenic acid, Functional properties, Nutritional quality, Lignans, Flaxseed, Dietary fiber

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