Pacific Agri-Food Research Station Contribution No 2092.
Flaxseed as a functional food source†
Article first published online: 13 JUN 2001
© 2001 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Special Issue: Nutritional Enhancement of Plant Foods (NEODIET)
Volume 81, Issue 9, pages 889–894, July 2001
How to Cite
Oomah, B. D. (2001), Flaxseed as a functional food source. J. Sci. Food Agric., 81: 889–894. doi: 10.1002/jsfa.898
- Issue published online: 13 JUN 2001
- Article first published online: 13 JUN 2001
- Manuscript Accepted: 27 MAR 2001
- Manuscript Received: 6 NOV 2000
- Linum usitatissimum;
- functional food;
- α-linolenic acid;
- disease prevention;
- flaxseed components
Flaxseed is emerging as one of the key sources of phytochemicals in the functional food arena. In addition to being one of the richest sources of α-linolenic acid oil and lignans, flaxseed is an essential source of high-quality protein and soluble fibre and has considerable potential as a source of phenolic compounds. The implications of diets containing flaxseed or its components for human nutrition and disease prevention are analysed in this paper. Results of the first meta-analysis examining the relationship between intake of flaxseed or its components and risk reduction of disease in humans is presented. Some areas of potential opportunities and impact of using flaxseed or its components in the diet are highlighted.
For the Department of Agriculture and Agri-Food, Government of Canada. © Minister of Public Works and Government Services Canada 2001. Published for SCI by John Wiley & Sons, Ltd.