A comprehensive review on recent novel food and industrial applications of flaxseed: 2014 onwards

Abstract

Flaxseed or linseed is an oilseed obtained from a plant, known as the flax (Linum usitatissimum). It is a valuable source of various bioactive components such as omega-3 polyunsaturated fatty acids, proteins, lignans, dietary fibres and phytochemicals. The in-vivo, in-vitro studies and research on human subjects and in animal models, conducted throughout the globe, on health benefits associated with the consumption of various forms of flaxseed are discussed in this review. It provides an insight into recent developments and potential applications of flaxseeds in the form of whole seeds, meals, flour or oil in an array of food and feed products and non-food industrial applications. The details about novel health benefits associated with flaxseeds and information related to commercially available flaxseed-based i.e. enriched products are also the salient feature of the review. Here, we have provided the state of the art of most recent comprehensive information post the first detailed review on flaxseed as a modern food released in 2014.

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

“…Flaxseed, as well as flaxseed cakes or meals, products remaining after pressing flaxseed oil, are also a source of various compounds, such as proteins, mucilage and lignans [ 2 ]. These compounds can be valuable for food production from both nutritional and functional points of view [ 3 ].…”