Flaxseed—a potential functional food source

Kajla, Priyanka; Sharma, Alka; Sood, D. R.

doi:10.1007/s13197-014-1293-y

Cited by 382 publications

(345 citation statements)

References 141 publications

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“…This was expected, since LNA is the precursor of EPA and DHA, while LA is the precursor of AA. 50 By the comparison of the results from TL (Figure 1) and the FA composition of the fish fillets (Table 3), it can be observed that for both treatments (TI (30) and TII (30) ) the TL increased significantly during the feeding time. However, the fish fillets from TII (30) incorporated significantly higher amounts of n-3 FAs, raising the nutritional lipid quality of the freshwater fish fed with the supplemented diet with JGSO.…”

Section: Fatty Acid Composition -Nile Tilapia Filletsmentioning

confidence: 92%

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Oliveira¹,

Ribeiro²,

Silva³

et al. 2017

J. Braz. Chem. Soc.

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In this study, the fatty acid (FA) composition of the Japanese grape (Hovenia dulcis) seed oil (JGSO) was firstly evaluated. It was found that the seed oil is rich in alpha-linolenic acid (LNA), containing approximately 425 mg LNA g -1 of total lipids. A fish diet supplemented with JGSO was prepared and supplied to Nile tilapia to investigate the FA composition of the fillets. For this, Nile tilapia were submitted to two feeding treatments: a control diet with 4.2% of soybean oil, and a diet supplemented with 4.2% of JGSO. The LNA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) values increased significantly (406, 153 and 126%, respectively) with JGSO in the diet and with an increase in feeding time, while the nutritional quality indexes, n-6/n-3 ratio and index of thrombogenicity, decreased 2.8 and 1.4 times, respectively. Thus, the replacement JGSO in the diet raised the nutritional lipid quality in Nile tilapia.Keywords: fatty acids, omega-3, Oreochromis niloticus, supplementation, LNA IntroductionOmega-3 polyunsaturated fatty acids (n-3 PUFA), especially alpha-linolenic acid (LNA, 18:3n-3), eicosapentaenoic acid (EPA,, and docosahexaenoic acid (DHA,, have been extensively studied and said to be beneficial to human health. [1][2][3] A high ratio of dietary n-6/n-3 (omega-6/omega-3) has been reported around the world, reaching ratios between 15:1 and 20:1, while the recommended value is between 2:1 and 1:1. 4 This imbalance in the n-6/n-3 ratios is the result of an excess intake of omega-6 polyunsaturated fatty acids (n-6 PUFAs) from corn, soybean, and sunflower oils. Furthermore, a high intake of saturated fatty acids (SFA) such as myristic acid (14:0), palmitic acid (16:0), and stearic acid (18:0), may contribute to an increase in the indexes of atherogenicity (IA) and thrombogenicity (IT) 6 and to a reduction in the hypocholesterolemic/hypercholesterolemic fatty acid ratio (HH). 7Around the world, flaxseed, perilla, and chia are known sources of LNA, [8][9][10] while fish and microalgae oils rank among the most important sources of EPA and DHA. 11,12 The Japanese grape is originally from Japan, but has quickly expanded to other countries, such as India, Paraguay, Argentina, and Brazil, due to its easy adaptation to the soil and resistance to cold. 13 The Japanese grape are deciduous trees, growing to 10 to 15 m and reaching 20 to 40 cm in diameter of the trunk, commonly used for ornamental and reforestation purposes, and the wood for production of energy, paper and cellulose. The fruit is a small dry capsule from 6 to 7 mm in diameter containing 2 to 4 seeds, attached to a peduncle, which becomes thickened and fleshy when mature, which is also sweet and pleasant-tasting. The seeds are brown with a circular shape from 4 to 8 mm in diameter.14 The peduncles (pseudofruits) can be consumed in natura or in dehydrated form and are also used for alcoholic fermentation, to produce wine or vinegar. 15,16 According to Bampi et al. 13 the peduncles are rich in sugars and have a high content of dietary fi...

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Section: Fatty Acid Composition -Nile Tilapia Filletsmentioning

confidence: 92%

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Oliveira¹,

Ribeiro²,

Silva³

et al. 2017

J. Braz. Chem. Soc.

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“…Flaxseed ( Linum usitatissimum L.) is a functional food that has attracted growing interest from researchers because it contains biologically active components such as dietary fibers, plant proteins, polyunsaturated fatty acids (PUFAs), and lignans, which play a beneficial role in the organism, enabling disease prevention (Rubilar and others ; Taylor and others ; Kajla and others ). Flaxseed oil (FO) contains approximately 57% alpha‐linolenic acid (ALA), being the richest ALA source.…”

Section: Introductionmentioning

confidence: 99%

Protective Role of Flaxseed Oil and Flaxseed Lignan Secoisolariciresinol Diglucoside Against Oxidative Stress in Rats with Metabolic Syndrome

Pilar

Güllich

Oliveira

et al. 2017

Journal of Food Science

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We report that the antioxidant effects attributed to flaxseed are mainly due to its high lignan content, especially that of secoisolariciresinol diglucoside. This is significant because suggests that this compound can be used in isolation to prevent oxidative stress associated with MS. Furthermore, this study was the only one to perform a comparison of the abilities of 2 components of flaxseed to protect against oxidative stress in an MS model, which brings a great advance in the medicine's field, since it indicates another alternative for improve the health and the quality of life of patients with this disorder.

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“…Now a days, flaxseed has been recognized as potential functional food source owing to its bioactive components-omega-3 fatty acid, lignans and dietary fibre (Kajla et al, 2014). The seeds have a crisp, chewy texture and a pleasant, nutty taste.…”

Section: Introductionmentioning

confidence: 99%

Effect of germination on proximate principles, minerals and antinutrients of flaxseeds

Kajla

Sharma

Sood

2017

AJDFR

Self Cite

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Four flaxseed varieties viz., JL-27, JL-23, JLS-6, and JLS-9 were germinated for 48 hours. Moisture, fat, protein, and fibre, minerals and antinutritional factors were analyzed in germinated flaxseeds and were compared with the raw. Macro and micro minerals were also assessed for both raw and germinated flaxseeds. Results showed significant variations between raw and germinated flaxseeds. Germinated flaxseeds were more nutritious as compared to raw flaxseeds. Raw flaxseeds were rich in macro minerals whereas germination significantly improved the micro mineral profile of flaxseeds. Germinated JLS-9 seeds revealed maximum significant increase for iron, zinc and manganese. Germination process significantly reduced the cyanogenic glycosides and phytic acid. Maximum reduction for cyanogenic glycosides (82.37%) was noted in JLS-9, whereas phytic acid decline was maximum (52.27%) in JL-23.

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Flaxseed—a potential functional food source

Cited by 382 publications

References 141 publications

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Protective Role of Flaxseed Oil and Flaxseed Lignan Secoisolariciresinol Diglucoside Against Oxidative Stress in Rats with Metabolic Syndrome

Effect of germination on proximate principles, minerals and antinutrients of flaxseeds

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